Orange Ginger Brazil Nut Cookies
1 ½ cups brazil nuts
1 cup tapioca starch
½ cup coconut sugar
¼ heaping teaspoon sea salt
½ scant tsp baking soda
½ cup butter or coconut oil, softened
1 large egg
1 tsp vanilla extract
1 Tbsp fresh ginger, finely minced
Zest from 2 large oranges (about 2 tsp)
Place brazil nuts, tapioca starch, sugar, salt, and baking soda in a food processor and process until they are ground into a fine meal. Add the remaining ingredients (except the extract sugar for rolling the cookies in), and process until well blended. This will form a sticky, wet-ish dough. -Transfer dough into a bowl and refrigerate until firm (about 1 hour up to overnight).
Spoon out tablespoon sized portions of dough, roll into a ball with your hands and place over an inch apart (because the cookies will spread while baking) on a parchment lined baking sheet.
In a 350 F oven, bake cookies 10-12 minutes, or until the edges are golden. The center will be slightly soft, but they will firm up as they cool.
Makes about 20-24 cookies.
Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach