With a whisk, beat up Eggland's Best Classic Eggs (2) and Coconut Oil (1/3 cup).
3.
Sift in the Kamut Flour (3 1/2 cups), Corn Starch (1/2 cup), Coconut Sugar (1/3 cup), and Baking Powder (1 Tbsp) and mix until you get a soft and smooth dough
4.
On a floured surface, roll out the pastry dough into a (1/4-inch) 1/2 cm thick circle.
5.
Using a cookie cutter, cut out round cookies.
6.
Refrigerate for 30 minutes.
7.
Bake the cookies for 12 minutes in the preheated oven. Remove from the oven and let them cool down on a wire rack.
8.
In a double saucepan, melt the Dark Chocolate (3 1/2 Tbsp), then dip half of each cookie into the melted chocolate. On some cookies, you add Desiccated Coconut (to taste) as desired. Let them cool on a wire rack.
9.
Once the chocolate has dried out, store the cookies into an airtight container and serve them with a hot cup of tea or milk.
Nutrition Per Serving
CALORIES
364
FAT
14.3 g
PROTEIN
7.4 g
CARBS
53.0 g
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