Gluten Free ‘Marie Biscuits’|| Tea Time Cookies (Paleo, AIP, Vegan)

Step 1

Pre heat oven to 325 F (160 C)

Step 2

In a large mixing bowl, add the coconut milk and maple syrup (or coconut sugar) and heat in the microwave for about 30 seconds. (You can also warm this mixture in a small sauce pan. Add the baking soda to this mixture and mix with a spoon to get a frothy mixture.

Step 3

Next measure out the flour and mix with the sea salt on a parchment paper.

Step 4

Add the flour mixture to the bowl with the coconut milk mixture. Add the coconut oil too and stir everything well using a spatula.

Step 5

Use your hands to knead into a dough.

Step 6

Divide dough into two portions and then roll out one piece at a time between parchment sheets to about ¼ inch thick. Using a cookie cutter, cut into rounds of desired size. Form cookies with the rest of the dough the same way.

Step 7

Line a baking tray with parchment paper.

Step 8

Use a spatula to transfer the dough rounds on to the baking tray carefully. These cookies don't spread too much so you don't need to keep them too much apart. Prick tiny holes on them like 'Marie' biscuits using a fork or a toothpick.

Step 9

Bake at 325 F for about 12 minutes or so until the bottom of the cookies are slightly golden brown. Take the tray out of the oven and flip each cookie and place the tray back in the oven and bake for another 2 minutes.

Step 10

Take the tray out of the oven and let the cookies cool for a few minutes before enjoying them. Transfer to an air-tight container and keep at room temperature for 4-5 days.