Coconut cookies

These simple refined sugar-free coconut cookies are a tasty, sweet treat. They are firm and crispy on the outside and deliciously soft on the inside.

This recipe is a healthier vegan variation on the classic coconut cookies. made with gluten-free coconut flour and sweetened with coconut sugar.

They are:

– dairy-free
– refined sugar-free
– vegan
– gluten-free
– soy-free
– nut-free

Sometimes you crave something sweet and simple and this recipe is just that.
These cookies are fast and easy to make and keep for about a week. But if you are anything like me.. they will probably be gone long before that!

Simple refined sugar-free coconut cookies

Ingredients:

1/2 cup / 125 ml coconut cream
3 cups/ 300 grams unsweetened shredded coconut
1 tbsp coconut oil
1 cup / 120 grams coconut flour
1/2 cup/ 100 grams coconut sugar or sweetener of choice
pinch of sea salt or himalaya salt

If you want to make chocolate sauce to dip them in: raw cacao powder

Before you start making your dough, preheat your oven to 350ºF / 177ºC.

Use a bowl to mix the coconut cream with the shredded coconut, coconut sugar and 1/2 tbsp of coconut oil.

Add the coconut flour and sea salt and keep mixing until everything is well mixed.

Use the remaining coconut oil to grease the baking tray.

Form round shapes of dough and place them on the tray.
Bake the cookies for 10-12 minutes.
Let them cool off a bit and eat them while they’re warm.

If you want to dip them in chocolate sauce, you can easily make your own.

Use melted coconut oil as a base and add cacao powder to it.
I like using raw cacao powder for the highest nutritional value.

Sweeten with a natural sweetener such as maple syrup, coconut nectar or liquid stevia.
Dip the cookies in the chocolate sauce and let it solidify.

For extra indulging: place a warm coconut cookie on a plate, add a scoop of homemade coconut ice cream and put another coconut cookie on top.
Pour some warm chocolate sauce over it and..enjoy!

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