Martins

These cookies are named after Mr. and Mrs. Martin (newlyweds), and if you sprinkle the cookies with shredded coconut you’ve got Coconut Martins. They’re gluten-free and vegan, but more importantly they’re cookies! —which is said to be Mr. Martin’s favorite food.

Dry Ingredients:

• 2 1/2 cups finely ground organic almond flour
• 1/2 cup Madhava organic coconut sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon Celtic sea salt
• 3 tablespoons unsweetened shredded coconut* (optional)

Wet Ingredients:

• 1 tablespoon finely ground flax seeds
• 2 tablespoons freshly squeezed lemon juice
• 1/3 cup coconut oil, melted
• 1 tablespoon pure alcohol-free vanilla extract

Directions:

1. Place all the dry ingredients, except for the shredded coconut, in a large bowl. Use a whisk to combine and aerate the mixture.
2. In a medium bowl, whisk together the ground flax seeds and lemon juice. Let sit for two minutes then whisk in the remaining wet ingredients.
3. Pour the wet ingredients into the dry. Mix with a large spoon until the cookie dough is well combined and sticks together.
4. Roll just enough dough in clean hands to form a 3/4-inch ball, then lightly press the ball onto a baking sheet lined with parchment paper for a 1/2-inch thick cookie. Repeat the process, leaving a 2-inch space between cookies.
5. Press the back side of a fork on the top of each cookie in two directions for a cross-hatch design.
6. Bake in batches on the middle rack in a preheated oven set to 350° F for 12 minutes, or until edges are light brown. Remove from oven and immediately sprinkle with shredded coconut or leave plain. Let cool slightly then use a spatula to transfer the cookies to a wire cooling rack until fully cool, and serve! Stores in the refrigerator for 3 to 5 days, though are more likely to be eaten before then. Goes great with Sunflower Seed Milk.

Tip: If you want fuller (not thin) cookies, place the dough in the freezer while the oven is preheating, be sure to line the baking sheet with parchment paper (instead of using baking spray), and let the baking sheet cool between batches. For more kitchen tips, visit our Kitchen Smart page.

Yield:
Makes 18 to 20 cookies.

* Uncompromising vegans and people with celiac disease and gluten sensitivity may want to do without shredded coconut, since there is a small possibility of it being contaminated from having been manufactured in a facility that uses wheat and milk, or contact the manufacturer to be sure that it’s vegan and gluten-free.

P R I N T