Ingredients:
1 Cup Of All Purpose Whole Wheat Baking Flour
1/2 Cup Of Bergin Nut Unsweetened Shredded Coconut
4 Tablespoons Of Coarse Ground Turbinado Sugar
1/4 Cup Of Emerald Labs Extra Virgin Organic Coconut Oil
1/4 Cup Of Bob's Red Mill Almond Meal
1/3 Cup Of White Superfine Sugar
1/4 Teaspoon Of Table Salt
1 Large Whole Fresh Egg
Information:
Serving Size 30
70 Calories Per Serving
6 Grams Of Fat
Preparation Instructions:
One of our web guests named Evan from Montgomery Alabama was kind enough to submit this animal cracker cookies recipe. To begin first you will need to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a blender, and add into it the all purpose whole wheat baking flour, unsweetened shredded coconut, almond meal, white superfine sugar, and table salt. Grind these ingredients into a fine powder that is even in color. For the next step, you will then want to empty the blender contents into a mixing bowl. Next take out an electric mixer, then whip together this flour mixture with the extra virgin organic coconut oil and the egg. Beat these ingredients until a firm dough forms. You will then want to clean and sterilize a flat surface, then dust it with just a little remaining flour. Next roll your dough into a ball, then flatten it out to a quarter inch thickness. Next you will need to take out your animal cookie cutters, then create as many shapes as you can with the dough. Place each finished cookie on to a lightly greased cookie sheet, lining them one inch apart. Once the sheet is full, slide it into your now heated oven for eight to fifteen minutes, or until the cookies are crisp and golden. After you pull the cookie sheet out of the oven, immediately sprinkle each cookie with a little coarse ground turbinado sugar. Let the cookies cool to room temperature before serving them.
