Makes 36
3 cups unsweetened shredded coconut
2 1/2 cups sweet potatoes, finely shredded
2 cups oat or brown rice flour*
1 cup amaranth flour*
1 cup walnuts, finely chopped
½ teaspoon sea salt
1/3 cup coconut oil
1/4 cup canola oil
2 medium eggs
1 tablespoon vanilla extract
1/2 cup sugar
1/3 cup molasses
1/3 cup brown rice syrup
1 cup semisweet chocolate chips (optional)
Parchment paper (and wax paper, optional)
Preheat oven to 350 F.
Line 2 large cookie sheets with parchment and set aside.
In a large bowl, combine shredded coconut, sweet potatoes, flours, walnuts nuts, sugar, and salt. Stir to combine.
In a separate bowl (or blender) combine coconut oil, canola oil, eggs, vanilla, sugar, molasses, and brown rice syrup. Whisk or blend until well emulsified.
Add the liquid mixture to the dry mixture and stir together until well mixed. Scoop dough with an ice-cream scooper (for larger cookies) or rounded tablespoon and place on cookie sheets - about 16 to 20 cookies per sheet. Slightly flatten the tops of the cookies. Bake for 24 to 25 minutes.
Remove from oven and allow cookies to cool on cookie sheets for 10 minutes and then transfer to a cooling rack.
If you want extra decadent cookies then melt the chocolate chips either in a glass bowl in the microwave for one minute or on the stove over a small pot of boiling water (or double-boiler). Stir the chocolate chips until they have melted and then with a spoon you can spread chocolate on the bottom of each cookie and place the cookies on wax paper or parchment until the chocolate becomes firm on the bottom. The remaining chocolate can be drizzled on top.
Per Cookie: 232 Calories; 12g Fat (6g sat fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber; 12mg Cholesterol; 61mg Sodium.
*You may substitute whole-wheat pastry flour for oat, brown rice, and/or amaranth flour.
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