- 1.5 cups (240g) rice flour
- 3/4 cup (125g) coconut sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch or tapioca
- 1/2 cup solid coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup water
- Homemade persimmon jam
- Preheat the oven to 180C and line a cookie tray with parchment paper.
- Add rice flour, sugar, salt and cornstarch to a medium bowl and stir until thoroughly combined.
- Add oil, vanilla and water to the bowl and mix with your hands until you break down and incorporate the solid coconut oil, and your dough is soft and similar to playdough.
- Roll the dough into small balls and flatten on your palm.
- Place the cookies on the baking tray and press your thumb in the middle of each.
- Using a small teaspoon, scoop a little persimmon jam in the center of each cookie.
- Bake the cookies for 18 to 20 minutes, until slightly golden on the outside.
- Allow the cookies to cool before serving.
