If you are low carbing, or no dairying, or simply curious to try something different, these are for you. All made with (gluten free, low carb, high fibre) coconut flour, they are also butterless, although I could not do without eggs!

Chocolate Chip & Cherry Cookies

For 10 cookies
5 minutes preparation
15 minutes cooking

1 tablespoon maple syrup, honey or Homespun chicory root syrup
60g coconut oil, melted
4 eggs
100g good chocolate, chopped or 100g choc chips
60g coconut flour
30g chopped dried cherries (or barberries or cranberries)
Pinch of salt

Heat the oven to 180C.

Beat the eggs with the coconut oil and syrup or honey. Fold in the flour, the chocolate chips and the fruit.

Take tablespoons of dough and press them onto a lined baking tray. Bake for 15 minutes or until crisp and golden on top. Remove from the oven and leave to cool on a wire tray. Dust the chocolate versions with cocoa, if you wish.

Macaroons

For 12 cookies
5 minutes preparation
12 – 15 minutes cooking

100g coconut flour
100g icing sugar
3 egg whites

Heat the oven to 180C.

Whisk the flour and icing sugar together. Whisk the egg whites until firm. Fold them into the flour, form discs on a lined baking tray and bake until golden on top. Dust with a little more icing sugar to serve.