2 cups of gluten free flour
3/4 cup of Xylitol
3/4 teaspoon bicarb soda
1/4 teaspoon of salt
3 tablespoons of vegetable oil
1/2 cup of agave syrup
2 teaspoons of vanilla extract
2 medium egg whites
1/4 cup of flaked coconut
Couple of tablespoons of desiccated coconut
1/2 a punnet of blueberries
Equipment
Fork
Tablespoon
Teaspoon
Large bowl
Small bowl
Greaseproof paper
Baking tray
Cookie cutter (optional)
Cooling rack
Directions
Preheat oven to 175oC. Put greaseproof paper on to the baking tray.
In the large bowl combine the (sifted) flour, Xylitol, bicarb & salt, and whisk together.
Combine the agave syrup, veg oil, vanilla & egg whites into the small bowl & whisk thoroughly.
Pour the contents of the small bowl into the large bowl and stir until well mixed.
Add the flaked and desiccated coconut, and blueberries and mix until ingredients is evenly spread.
Use a tablespoon to drop the mix on to the greaseproof paper. The mixture is quite runny, so if you have a cookie cutter I would make an even spread of mixture across the baking tray to bake and cut nicely round cookies once they are out of the oven. If you don't have a cookie cutter you just have slightly misshapen cookies, equally as tasty, just with a little more character :)
Bake for 15 minutes, once removed from the oven, either peel off the greaseproof paper or first cut the cookies out and then peel off the paper, and leave to cool completely on a cooling rack.
These are soft, chewy and delicious cookies!
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