Mesquite Flour Cookies

Here's a delicious Mesquite Flour Cookie recipe that highlights the sweet, nutty, and caramel-like flavors of mesquite flour. These cookies are naturally gluten-free and have a rich, slightly smoky taste.

Mesquite Flour Cookies

(Soft, chewy, and slightly nutty with a hint of caramel.)

Ingredients:

• 1 cup mesquite flour
• 1 cup almond flour (or oat flour for a nut-free option)
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup coconut sugar or brown sugar
• ¼ cup honey or maple syrup
• ½ cup butter or coconut oil, melted
• 1 egg (or flax egg: 1 tbsp ground flax + 3 tbsp water)
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon (optional, enhances flavor)
• ½ cup dark chocolate chips or chopped nuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together mesquite flour, almond flour, baking soda, salt, and cinnamon (if using).
3. In another bowl, mix melted butter, coconut sugar, honey, egg, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined. Fold in chocolate chips or nuts if using.
5. Scoop tablespoon-sized portions onto the baking sheet, spacing them about 2 inches apart.
6. Bake for 8-10 minutes, or until edges are slightly golden.
7. Let cool for 5 minutes before transferring to a wire rack.