A friend of mine who is health minded like I am recently posed a challenge for me. At the time it didn’t seem like a challenge, but over the last two weeks I have had more flops than successes!! She asked me to make a vegan coconut flour cookie that is gluten/dairy and sugar free….I said, bring it on!
6 pounds of coconut flour later, I think I have finally found a good one! I have only made each of these cookies once, fyi. But, since there is a surprising lack of good coconut flour cookie recipes out there, I welcome any adjustments you make!!
So, here are the two recipes I came up with:
1) Avocado Cowboy Cookies (adapted from )
2) Chai Spiced Coconut Cookies (adapted from My Baking Addiction )
I am not the biggest fan of straight coconut flour because of the spongy texture. I always feel like I need a tall glass of milk to go with them. So, the second recipe mixes almond flour with the coconut to give it a little more dense texture.
(I apologize for the crappy pics, still need batteries for my Cannon!)
Avocado Cowboy Cookies
Ingredients:
- 1 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp sea salt
- 2 ripe bananas
- 1/4 ripe avocado (about 1/4 cup)
- 1 cup almond/coconut milk
- 4 tbsp honey (I used Truvia, 6 packets)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 eggs (I used chia eggs)
- 1/4 cup shredded coconut (unsweetened, large flake)
- 2/3 cup chocolate chips, Enjoy Life dairy-free kind (I used flame raisins)
Directions:
Preheat oven to 375 degrees.
In a medium bowl, combine all dry ingredients, coconut through salt.
In another larger bowl, add in the remaining ingredients, mashing the banana and avocado with a fork. Add the dry ingredients to the wet ingredients, mixing well. Make sure to work out any clumps of coconut flour.
Spoon out about 2 tablespoons of dough and form into a ball, placing it on a parchment lined baking sheet. Continue this process until you’ve created all of your round cookies. *I like my cookies slightly doughy in the middle after baking. If you want more of a cooked cookie, press down the tops slightly, flattening them out.*
Bake cookies for 18-20 minutes, or until golden browned. Let cool on wire rack for 10-15 minutes so they don’t crumble. Enjoy!
(I think I would add shredded carrots and maybe do a small avocado next time to give it a little more. I would also add in the choco chips plus the raisins. Or maybe some goji berries…or dried cherries…..oh! or dried apricots!)
Chai Spiced Coconut Cookies
Ingredients:
1 cup almond flour
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon sea salt
1/2 cup finely shredded unsweetened coconut
2 tablespoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/4 teaspoon cloves
1/4 nutmeg or allspice
5 packets truvia (or 1/4 cup honey)
1 teaspoon vanilla extract
1 chia egg (or 1 egg)
1/3 cup melted coconut oil, refined
1 cup almond/coconut milk
Directions:
Pre-heat oven to 350.
Line cookie sheet with parchment paper. Set aside.
Mix all dry ingredients into a medium mixing bowl. In a small bowl, mix together wet ingredients. Pour wet into dry and mix really well (I would use a mixer if you have one to be sure the chia egg gets evenly distributed).
Use your hands to roll the dough into little balls and pat flat with the palm of your hand or the bottom of a drinking glass.
Bake for 18-20 minutes, or until slightly firm.
Let cool on wire rack for 5-10 minutes before devouring!
I looove these ones!! Not only do they smell divine, but the taste it too! The spices are light and delicate and the texture is more palatable that the cowboy cookies. Love these!!
A friend of mine who is health minded like I am recently posed a challenge for me. At the time it didn’t seem like a challenge, but over the last two weeks I have had more flops than successes!! She asked me to make a vegan coconut flour cookie that is gluten/dairy and sugar free….I said, bring it on!
6 pounds of coconut flour later, I think I have finally found a good one! I have only made each of these cookies once, fyi. But, since there is a surprising lack of good coconut flour cookie recipes out there, I welcome any adjustments you make!!
So, here are the two recipes I came up with:
1) Avocado Cowboy Cookies (adapted from )
2) Chai Spiced Coconut Cookies (adapted from My Baking Addiction )
I am not the biggest fan of straight coconut flour because of the spongy texture. I always feel like I need a tall glass of milk to go with them. So, the second recipe mixes almond flour with the coconut to give it a little more dense texture.
(I apologize for the crappy pics, still need batteries for my Cannon!)
Avocado Cowboy Cookies
Ingredients:
Preheat oven to 375 degrees.
In a medium bowl, combine all dry ingredients, coconut through salt.
In another larger bowl, add in the remaining ingredients, mashing the banana and avocado with a fork. Add the dry ingredients to the wet ingredients, mixing well. Make sure to work out any clumps of coconut flour.
Spoon out about 2 tablespoons of dough and form into a ball, placing it on a parchment lined baking sheet. Continue this process until you’ve created all of your round cookies. *I like my cookies slightly doughy in the middle after baking. If you want more of a cooked cookie, press down the tops slightly, flattening them out.*
Bake cookies for 18-20 minutes, or until golden browned. Let cool on wire rack for 10-15 minutes so they don’t crumble. Enjoy!
(I think I would add shredded carrots and maybe do a small avocado next time to give it a little more. I would also add in the choco chips plus the raisins. Or maybe some goji berries…or dried cherries…..oh! or dried apricots!)
Chai Spiced Coconut Cookies
Ingredients:
1 cup almond flour
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon sea salt
1/2 cup finely shredded unsweetened coconut
2 tablespoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/4 teaspoon cloves
1/4 nutmeg or allspice
5 packets truvia (or 1/4 cup honey)
1 teaspoon vanilla extract
1 chia egg (or 1 egg)
1/3 cup melted coconut oil, refined
1 cup almond/coconut milk
Directions:
Pre-heat oven to 350.
Line cookie sheet with parchment paper. Set aside.
Mix all dry ingredients into a medium mixing bowl. In a small bowl, mix together wet ingredients. Pour wet into dry and mix really well (I would use a mixer if you have one to be sure the chia egg gets evenly distributed).
Use your hands to roll the dough into little balls and pat flat with the palm of your hand or the bottom of a drinking glass.
Bake for 18-20 minutes, or until slightly firm.
Let cool on wire rack for 5-10 minutes before devouring!
I looove these ones!! Not only do they smell divine, but the taste it too! The spices are light and delicate and the texture is more palatable that the cowboy cookies. Love these!!