Description
A naturally gluten-free cookie that will for sure be a hit!
Ingredients
Scale
- 6 Egg Whites
- 1/4 Teaspoon Sea Salt
- 1/2 Cup Maple Syrup
- 1 Tablespoon Vanilla Extract
- 3 CupsUnsweetened Coconut Shreds
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, separate out the egg whites from the yolk. In a mixing bowl, whisk egg whites and salt on high speed until firm peaks form. This takes about 5-6 minutes.
- Fold in maple syrup, vanilla, and coconut and gently combine.
- On a parchment-lined baking sheet, drop 1 rounded tablespoon of batter at a time.
- Bake for 12-15 minutes until lightly browned.
Notes
If you are going to dip in chocolate, wait until the cookies are cool before dipping. Place in refrigerator for at least 30 minutes to harden.
Recipe adapted by Elenas Pantry
Keywords: fodmap cookies, gluten-free cookies, fodmap desserts
