Preheat oven to 350
1. In a bowl add chia and water, mix until incorporated. Let rest for a few minutes.
2. To chia add coconut sugar and mix until incorporated. Then add vanilla, oil, yacon, lemon zest and juice (and optional lemon flavor). Mix.
3. In a separate bowl, mix together almond flour, baking soda, salt, ginger, and arrowroot.
4. Add dry ingredients to wet, mix.
5. Start adding in the coconut flour until a thick, sticky batter develops. For homemade almond flour, I use 4 tablespoon.
6. This is a thick, sticky batter (and needs to be so to create these soft, chewy cookies). So oil your hands well, and make little balls, then press slightly into cookies. Don’t be afraid of this batter, they will turn out, I promise.
7. Bake for 12-13 minutes on non-stick surface (I keep mine in for exactly 13 minutes).
*To make the almond flour, I add 1/2 cup cold (refrigerated) almonds to my Vitamix. I blend on high for exactly 20 seconds, then turn off and scrape around the blades with a knife, then another blend on high for 10 seconds. The flour made in a high speed blender is much finer than the food processor. I was using a coffee grinder to make flour too, but it took forever, and left huge chunks of almonds. So, I like the Vitamix. I can’t guarantee recipe results with any other flour, that’s why I have a varied amount of coconut flour. Please let me know if you experiment with other almond flours. If you’re a seasoned grain-free baker, then you will know what the batter is supposed to feel like when it’s just right.
*The coconut cream is totally optional. These cookies are amazing all on their own!
*For coconut cream icing, add the coconut cream from 1can of full fat coconut milk (keep in fridge for several days). To the cream, add 2 tablespoons of honey, agave or maple syrup; 1/2 teaspoon lemon flavor, 2 teaspoons vanilla, and 1/4 teaspoon xanthan gum if it needs thickening. Blend with hand mixer.