Yummy Coconut Walnut Cookies

Yummy Coconut Walnut Cookies


These are wheat-free, dairy-free, sugar-free, soy-free and egg-free.  They got rave reviews from all who tried them.  I will caution that they are very crumbly when first baked.  However, when they are completely cooled, they hold up just fine.


Preheat the oven to 375F.


Beat in a mixing bowl on medium speed until creamy, about 2 minutes:


1 1/4 cup Stevia in the Raw (measurable)
1 1/3 cup dextrose
1 1/2 cup lard (or other firm fat you can tolerate)
1/2 tablespoon vanilla


Add:


2 tablespoons ground flax mixed with 6 tablespoons warm water, allowed to rest about 5 minutes to thicken


Combine in another bowl:


1 cup barley flour
2 cups coconut flour
1 cup flour mix 
1/4 cup ground flax seeds
2 teaspoons baking powder
1 teaspoon baking soda
Add by 1/4 cupfuls to the fat/sweetener combination, mixing well after each addition.


Add:


1/4 to 1/2 cup water, as needed (optional, depending on what flours you are using, to get it to normal "cookie consistency")
1 cup broken walnut meats


Scoop the cookies with a 1/4 cup measure or ice cream scoop with a lever onto a parchment lined baking sheet.  Tap the tops to flatten the cookies a bit.  Allow about 2" between each cookie while baking.  Bake them at 375F for about 9 minutes or until they are just starting to get golden on top.  They will appear under baked.  Remove them from the oven and allow them to rest on the baking sheet for about 1 to 5 minutes to let them "set up."  Transfer them to paper towels to cool.  Store tightly covered.  Makes about 2 dozen cookies.