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LEVEL: easy Cook: 10 minutes Prepare: 15 minutes Total: 25 minutes Serving: 6 cookies

Chewy Coconut Cookies

Post by The Buddhist Chef

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Description

No butter cookies! No eggs cookies ! Are you skeptical? I was. But now I’ve tasted those crispy edges chewy coconut cookies I’m sold. Those are the best healthy cookies I’ve ever had.

Ingredients

1/2 cup coconut oil 125 ml
1/2 cup coco sugar 75 g
1/2 cup firmly packed brown sugar 85 g
1/2 teaspoon vanilla extract
1 1/2 cup flour 225 g
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cup shredded coconut 120 g
1/2 to 2/3 cup coconut milk, canned full fat,160 ml

Directions

1
Preheat oven to 375˚ F (190˚C). Line sheet trays with parchment paper.
2
Cream together the coconut oil, coconut sugar, brown sugar and vanillaextract until smooth.
3
In a separate bowl, sift flour, baking soda, and salt. Stir into coconut oil mixture.
4
Add grated coconut and coconut milk. Mix well.
5
Shape dough into 2 inch balls. Place about 3 inches apart on a cookie sheet. Flatten with a spoon.
6
Bake 10 to 12 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

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31 comment

  3. Mel
    Reply

    This recipe is amazing! I made them for my friends and family and they all enjoyed it so much! And because I personally do have to lower my sugar intake, for the ones I make for myself I cut both brown and coco sugar to half its suggested portions, and it is still so good! Thank you so much for sharing it Jean-Philippe! I will try making some other goodies from this website 🙂

  5. Irish
    Reply

    Made this today and my family enjoyed it so much…thanks for sharing this delicious cookie recipe!????????????

  8. Marta (Spain)
    Reply

    Hi!

    It seems an amazing recipe. Thanks for sharing it. I can’t eat wheat flower. What measurements would be for any other flower? You can choose the one you prefer but wheat ;0)…

  10. Dana
    Reply

    These came out real well.. i had put in some cashews too as I like biting into a nut by surprise. But totally recommend this recipe 🙂

  11. Anica
    Reply

    Yuuuuum!!

    Just made a big batch of these.

    I was hoping that they could last for a few weeks as snacks but they are so delicious that they will probably be gone in less than a week.

    =D

  12. Terry
    Reply

    You can try to use flax egg, if you can’t have gluten! You just put ground flax seed into some water for a few minutes and it creates a binding agent–I use it in soda bread.

  14. Ann Lashells
    Reply

    You can add some acv like a teaspoon or so to your milk for about 2 minutes before mixing in recipe … and you may have to add extra moisture but that may work for the gf version

  16. Tracie Bourque
    Reply

    Totally amazing, delicious and hearty. No one can pass these cookies without an expression of WOW! and looking for another cookie. My family has food allergies. I have found your recipes to be hearty and wholesome, as well as easy on the GI tract. Thank you and I am looking forward to new recipes.

  17. ZZZoe
    Reply

    Did my first batch with gluten free flour. It came out amazing!!! I added slightly more flour and about 2 tbsp of so count flour to help keep the dough more solid. GF doughs can get quite watery esp in warm weather with the coconut oil. I chilled the dough before baking and baked for 15-17 min with one-inch balls of dough. Hope this is useful for those baking GF.

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