Chewy Flax Coconut Cookies with a Lemon Pitaya Glaze

Ingredients

• 3 tablespoons flaxseed meal
• 1/4 cup hot water
• 1/4 cup coconut oil
• 1/3 cup coconut sugar
• 2 tablespoons brown rice syrup, agave, another sweetener of choice
• 1/4 cup almond milk, or other plant milk of choice
• 1 tablespoon vanilla
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1/2 cup desiccated coconut
• 1/2 cup puffed quinoa or other puffed cereal of choice

• 1/2 cup cacao butter, melted
• 1/4 cup desiccated coconut
• 2-3 tablespoons brown rice syrup
• 1 tablespoon pitaya fruit
• 2 tablespoons lemon juice
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 175 C.
2. Blend flaxseed in a food processor or blender until a meal. In a small bowl add the flaxseed and hot water and let sit for about 5 minutes.
3. In a medium bowl, using a stand mixer, mix the coconut oil and coconut sugar until thoroughly combined and creamy.
4. Using a stand mixer mix the flax mixture for about a minute until thick and goopy, then add to the oil and sugar.
5. Now add the brown rice syrup, almond milk, vanilla, and salt. Continue to mix for another minute or two.
6. Pour in the oats, desiccated coconut, and puffed quinoa and mix in with a spatula or spoon.
7. Drop about 12 cookies onto a parchment-lined baking tray. Flatten the dough and lightly press along the edges wherever the dough comes loose. Put the cookies into the oven and bake for about 18 minutes, until the edges are nicely browned.

1. Put all ingredients into a blender and blend for about 5 minutes until creamy and smooth.

1. Once the cookies have cooled you can either drizzle your cookies with the glaze, or dip them into it, you might have to help out a little bit by spooning the glaze mixture onto the cookie. You can speed up the hardening process by putting the cookies into the fridge for a little bit.

Notes