Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: Makes 2 dozen.

These gluten-free cookies are easy to make and taste great. The cattail seed heads, coconut, cinnamon and honey go well together!

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Ingredients

>> 1 brown cattail
>> 2 cups coconut flakes (sweetened or unsweetened)
>> 2 cups oats
>> 2 tsp vanilla
>> 2 eggs
>> 4 tsp cinnamon
>> 1/2 cup honey
>> 1/4 cup butter

Instructions

Preheat oven to 350F.

Cut the cattail seed off the main stem and be sure it is well separated. It is best to do this step outside as the seedhead fluff will become airborne.Place in a medium bowl.

Place the oats and coconut into the bowl with the seedhead fluff and mix.

Melt butter and place into a small bowl. Add the cinnamon, honey, eggs and vanilla; stir well.

Pour into the dry ingredients. After washing your hands, knead all ingredients together until thoroughly mixed. Shape into balls that are about golf ball sized.

Place the balls onto a parchment paper covered baking sheet. Slightly flatten with your hands.

Bake 10 minutes. Let cool and serve.

Wild Edibles in Recipe: Cattail

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Desserts and Snacks