These chewy cookies are so yummy, I have to make them every week for my kids! They contain a prebiotic sweetener called yacon syrup, which makes them a healthy choice. Enjoy!
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Recipe adapted from No Oatmeal Cookies by Kristine Anderson Wylie- The Lectin Free Gourmet
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Ingredients
-1/4 cup homemade butter, melted (or French butter or ghee)
-1/4 cup brown sugar Swerve
-1/4 cup yacon syrup
-1 pastured egg
-1 cup + 1 Tbsp arrowroot flour
-1/4 tsp baking powder
-1/4 tsp baking soda
-1/2 tsp xanthan gum
-1 tsp ground flax seeds
-1/2 tsp ground cinnamon
-1/4 cup currants
Tools/Supplies
-Baking sheet
-Silpat mat or parchment paper
-Large mixing bowl
-Hand mixer
-Rubber spatula
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Method
1. Line a baking sheet with a Silpat mat or parchment paper and preheat the oven to 375° F.
2. In a large mixing bowl, combine the butter, brown sugar swerve, and yacon syrup and mix with a hand mixer.
3. Add one egg then mix together until the mixture is creamy and smooth.
4. Add arrowroot flour, baking powder, baking soda, xanthan gum, ground flax seeds, and cinnamon to the bowl and mix with the rubber spatula to form a dough.
5. Stir in the currants.
6. Spoon the very sticky batter onto the cookie sheet, roughly 1 Tbsp at a time to form small circles.
7. Bake the cookies for about 8 minutes, or until golden brown.
8. Allow to cool on the cookie sheet, then move to a cooling rack.
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