19 Jun Strawberry Mango Cookies
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| Prep Time | 20 minutes |
| Cook Time | 13 - 15 minutes |
| Servings |
cookies
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Ingredients
- 3/4 cup freeze dried strawberries
- 1/3 cup sorghum flour
- 1/3 cup millet flour
- 1/3 cup rice flour
- 2 Tbsp arrowroot powder
- 1/2 tsp baking soda
- 3/8 tsp Himalayan salt
- 1 Tbsp Bob's Red Mill Egg Replacer
- 2 Tbsp water
- 1/2 cup ghee
- 1/3 cup white sugar
- 1/4 cup mango puree
Ingredients
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Instructions
- Pulse the strawberries in a coffee grinder or food processor until the largest pieces are the size of mini chocolate chips.
- Preheat the oven to 375°F. Line one large baking sheet with parchment paper.
- In a small mixing bowl, combine the strawberries, sorghum flour, millet flour, rice flour, arrowroot powder, vanilla, baking soda, and salt. Stir until the ingredients are well blended together.
- In a small bowl, combine the egg replacer and 2 Tbsp water. Stir until there are no clumps. Set aside.
- In a medium mixing bowl, cream together the ghee and sugar. Beat for 1 minute.
- Stir the rest of the water, egg replacer, and mango puree into the sugar mixture. Beat for 30 seconds.
- Add the flour mixture to the sugar mixture. Stir until the flour is mostly moistened.
- By hand, roll pieces of dough into evenly sized balls, approximately 1 inch across, and place on the baking sheet. Leave space between the cookies because they will spread out as they bake.
- Bake for 13 – 15 minutes, rotating the baking sheet half way through.
- Transfer to a cooling rack to cool completely.
- Store in an air tight container in the refrigerator.