You’ll need the following…
Makes about 15 cookies
1/3 Cup Tapioca Flour
Pre-heat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
In a small bowl, mix together the arrowroot, almond meal, and coconut flour. Set aside until needed
In a medium sized bowl, using an electric mixer cream together ghee*, honey, applesauce, almond extract, and ground chia seeds. I buy the milled ground chia seeds from Nutiva.
*In case you are not familiar with Ghee, it is a type of clarified butter traditionally used in Indian cuisine and has a long history of being used medicinally in traditional Ayurveda medicine.
Slowly add in the dry ingredients to the creamed mixture, beating well after each addition.
Roll the dough into balls and place on the prepared cookie sheet.
In a saucepan, bring to a boil the water and hibiscus flowers. Once brought to a boil, lower temperature medium-low heat and simmer for 30 minutes.
In a coffee grinder, grind the xylitol to a fine powder and then add it to the chia/hibiscus combination. I have found that not all xylitols are made the same be sure to find birch tree sourced xylitol not only is it healthier for you than corn sourced, I also have found it grinds into a powder texture much better with no grittiness left unlike others I have tried.
Stir in the arrowroot and tapioca starch. Place on the stove over medium heat and stir the mixture continuously, slowly raising the heat until the mixture begins to thicken and develop a thick, gummy texture.
Bake for approximately 15 minutes but watch them carefully after the first 10 minutes.
Let cool, serve and enjoy! Let us know how they turned out for you by leaving us a comment!