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two white plates contain yummy cookies that are 3 inches in diameter. They are resting on a black stained table and a textile cotton cloth of natural fiber is draped around the plate to the position of 3 o clock. The other plate is at 12 o clocK. A stuffed bumble bee is at 1 o clock. A few plant leaves have made their way into the picture
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Yummy Cookies

These gluten free and dairy free cookies are also balanced with their glycemic load and provide plent of B-Vitamins and Omega-3 fats.
My son calls these cookies "yummy cookies," and they're not just tasty—they're good for you; at least compared to other cookies. Made with whole grain brown rice flour for easy digestion, vitamins, and fiber, along with flax, coconut oil, and coconut for healthy fats that counteract the sugar's glycemic effect, these cookies are a smart choice for your health. With a whooping 4.4 g fiber, they slow down sugar digestion, resulting in a smaller insulin response. Unlike many vegan cookies, these contain eggs which provide protein and extra fat, which, along with the fiber, further slow digestion and lower the insulin spike. By incorporating these elements, the overall glycemic load of the cookie is reduced, making it a healthier option for indulging in a sweet treat while still benefiting your body. Besides the significant 16% of your daily needs for fiber, one cookie also provides 11% or more of a woman's needs for iron, zinc, and magnesium as well as all her omega-3 fatty acids.
Prep Time30 minutes
Cook Time12 minutes
Additional Time In and Out of Kitchen1 hour
Keyword: dairy free bread
Servings: 21 cookies
Calories: 204kcal

Ingredients

Dry Ingredients

  • 1 1/2 c brown rice flour
  • 2 1/2 t baking powder
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/4 t ginger
  • 1/2 t salt

Wet Ingredients

  • 2 eggs
  • 3/4 c organic sugar
  • 3/4 c brown sugar
  • 1 1/2 t vanilla
  • 1 c c coconut oil

Mixins for the End

  • 1 1/2 c flax seed meal freshly grind flax seed for best flavor and nutritional value, EPA (Omega-3) degrades when it is not protected by the flax hull
  • 1 c coconut unsweetened, sulfate-free (or reduce sugar by 1/2 c)
  • 1 c pecans chopped
  • 3/4 c soy free chocolate chips or 1 c of raisins unsweetened chopped chocolate also works

Instructions

  • Mix dry ingredients in a separate bowl.
  • In your mixer bowl cream the eggs and sugar.
  • Then add the coconut oil. It is okay if the oil is melted or solid. Add vanilla.
  • Add half the dry ingredients, incorporate, then add the rest.
  • Add the mixins one at a time in the order listed.
  • MIx in the chocolate on low speed.
  • Turn oven to 325 degrees Fahrenheit
  • Grease a cookie sheet

Notes

When you use raisins the result combined with the flax is a chewy oatmeal raisin cookie. Unsweetened is delicious as small shreds of chocolate melt into the batter. Be careful to avoid over mixing once the chocolate is added as it will easily melt into the batter. If using a stand mixer only mix the chocolate on low speed.  
The batter cannot be made ahead and chilled to bake at a later time. All the dough must be baked immediately after making. Two hours is the maximum span you have to  finish baking all the cookies. Otherwise the flax absorbs too much liquid and your cookies will crumble apart. 
Bake for 10 minutes for softer cookies. They will appear too soft and undercooked, but after a few hours will be firm enough to handle.
This recipe can be doubled but it will fail if quadrupled or made times three. Contact me if you want to receive proportions for making larger batches for commercial purposes or an event.