Arrowroot Cookies Recipes

COMPLETELY HEALTHY ARROWROOT COOKIES

Steps:

• Preheat oven to 300 degrees. Butter parchment paper or cut up brown paper grocery bags and butter the side without printing.
• Save the yolks from the eggs to add to french toast or your pet's food.
• Beat whites until stiff peaks form- beat in salt, vanilla and arrowroot powder-
• Fold in maple syrup- fold in coconut.
• Drop in spoonfuls onto parchment paper covered cookie sheets.
• Bake for 45 min to an hour, depending on what sweetener you used (honey will brown faster) cookies should be dry and barely touched with golden brown. Let cool completely before removing from paper.
• Makes ~ 2 dozen, depending on how many you eat before you count them and how big you make the cookies!
• * Available in some grocery stores, health food stores.
• ** Unrefined sea salt is good for you, containing many minerals for health, found in health food stores.
• *** Real vanilla extract is made using alcohol- this cooks out.
• **** available as a spice in most grocery stores- cheaper at health
• food stores.
• ***** Raw Honey may also be used in this recipe.
• ****** dried unsweetened coconut can be found in health food stores. Coconut is anti-microbial and a candida-fighter- high in quality fats.

CHOCOLATE ARROWROOT COOKIES (NO GLUTEN, NO SUGAR)

Steps:

• Melt the butter and honey in a medium saucepan.
• Remove from heat and stir in remaining ingredients.
• Allow to stand. If after 5-10 minutes the dough is not firm, add a bit more arrowroot.
• Roll into small balls and bake at 350°F/170°C for 10-15 minutes.

ARROWROOT COOKIES

Steps:

• Beat the butter to a cream.
• Whisk the eggs to a strong froth.
• Add them to the butter, stir in the flour a little at a time and beat the mixture well.
• Break down all the lumps from the arrowroot and add it with the sugar to the other ingredients.
• Mix all well together, drop the dough on a buttered tin, in pieces the size of a shilling.
• Bake the biscuits about 15 minutes in a slow oven.
• Time: 15 minutes.
• Sufficient to make from 3 to 4 dozen biscuits.
• Seasonable at any time.

RICH ARROWROOT COOKIES

Steps:

• Cream butter or margarine and sugar. Beat in egg and vanilla.
• Stir remaining ingredients together and add. Mix well.
• Roll 1/8 inch thick on floured surface. Cut into 2 1/2 inch rounds.
• Prick with fork. Grease baking sheet. Bake in 350°F (175°C) oven until golden, about 8 to 10 minutes.
• Allow a bit more baking time if rolled thicker.

ARROWROOT BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
• Beat butter and sugar just until smooth. Beat in egg and vanilla.
• Combine flour, arrowroot flour, baking powder, and salt. Add to butter mixture and mix well. Divide dough in half.
• On a lightly floured surface, roll half the dough out 1/8 inch thick. Cut into 2 1/2-inch rounds. Transfer rounds to prepared baking sheet; prick with fork. Repeat with remaining dough.
• Bake in preheated oven until edges are golden brown, 8 to 10 minutes. Allow a bit more baking time if rolled thicker.