Tuesday, January 15, 2013

Coconut Sunflower Seed Cookies- Gluten Free!

These yummy cookies taste the best when fresh, unprocessed ingredients are used to make them. So I urge you to go to your local health food store or whole foods (or even online) and buy fresh ingredients!!   ** Variations listed below for those who want regular(not gluten free) version!
Some of the bigger grocery stores will sell shredded coconut- but for a price. Here is a list of what shredded coconut could contain: Coconut, Sugar, Water, Propylene Glycol (Preserves Freshness), Salt, Sodium Metabisulfite (Retains Coconut Whiteness). Believe me, I dont want to eat Propylene Glycol on a regular basis. Do you?  Read more about it here: http://www.atsdr.cdc.gov/substances/toxsubstance.asp?toxid=240
Save yourself and choose a shredded coconut without all the extras. Whole foods sells it in Bulk and it is also availble on amazon: http://www.amazon.com/Bobs-Red-Mill-Unsweetened-Shredded/dp/B000ED9LIU
And one of my favorite websites for healthy foods is vitacost.com. They sell coconut flakes and shredded coconut. Here's the link: http://www.vitacost.com/lets-do-organic-coconut-flakes-7-oz-each-pack-of-2-1?csrc=GPF-PA-043181009254&{ifmobile:298346236}&ci_sku=043181009254&ci_gpa=pla&ci_kw={keyword}&gclid=CPWkyJP_6rQCFcKPPAodLgcABA
I would always rather foods that don't contain additives, preservatives or added sugar. I add my own sugar to my recipes. And I usually choose a healthy sugar such as palm sugar. This one actually contains vitamins, minerals and is low glycemic:

So now you know where to get these ingredients fresh, here's the recipe! Enjoy!

1/2 (1 stick) butter, softened
1 tsp ground flax   (Keep this ingredient in the freezer to keep it fresh for a long time!)
1/2 cup sugar
1 egg
2 tsp vanilla
1/2 tsp salt
1/2 cup shredded unsweetened coconut
1/2 cup sunflower seeds
1 cup coconut flakes
1/2 cup arrow root starch
1/2 cup brown rice flour
3/4 tsp baking powder- alumminum & gluten free


Preheat oven to 375 degrees.
*For this recipe, I prefer a crispier cookie since the coconut gets toasty and gives a nice flavor.
Put butter, flax and sugar in a bowl and beat with an electric mixer until fluffy and blended. Add egg, vanilla and salt and beat again until just blended. Stir in shredded coconut and sunflower seeds. 
In a separate bowl, combine coconut flakes, brown rice flour, arrow root starch and baking powder. Mix well.
Add flour mixture to butter mixture, stir until combined.
Drop by rounded tablespoon onto a cookie sheet, spacing them about an inch and a half apart. These do not rise or spread out much. Bake until golden brown- about 5-7 minutes. These cookies will give a very fragrant smell when ready. Enjoy!

**Variations for regular cookies: Use 1 cup all purpose/whole wheat pastry flour instead of arrow root starch and brown rice flour, and use 1 cup oatmeal instead of coconut flakes.

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