coconut cookies

Andreia’s coconut cookies (vegan)

16th December 2017

These delicious cookies have shreds of crunchy coconut on the outside and a soft, silky, cakey interior. They started from a cookie which Andreia from Soul Food Vegan baked for us when she was preparing lunches for the Jivana Week. I adapted them slightly inspired by a coconut cookie recipe in Kim Boyce -‘Good to the Grain’.

coconut cookies

Makes 28 – 30 cookies.

I tried these with different whole flours which made a heavier cookie, the all-purpose flour creates a light and silky interior which is preferable.

dry ingredients

3 cups/240g shredded dried unsweetened coconut – divided

1 cup/120g all-purpose flour

1 cup/170g coconut sugar

⅛ tsp fine rock salt

½ tsp baking powder

wet ingredients

⅓ cup coconut oil – melted 

½ cup/125ml almond/coconut milk

1 tsp vanilla essence

1 tsp apple cider vinegar

finish

1 cup/80g dried shredded unsweetened coconut

preparation

1.  Pre-heat the oven to 180C/350F. Line two baking sheets with baking paper. Set aside.

2.  Grind half the coconut in a food processor or blender for 30 seconds until it resembles fine flour.

3.  Pour into a medium bowl and add the remaining 1½ cups coconut, flour, sugar, salt and baking powder. Whisk to combine and set aside.

4.  Over medium heat, melt the coconut oil and measure out a ⅓ cup. Add into a small jug or bowl along with the almond milk, vanilla essence and vinegar. Whisk to combine.

5.  Pour the wet mixture into the dry ingredients and combine well until all incorporated. Refrigerate the dough for 10 minutes before moulding for easier handling and a firmer mounded dome shape.

6.  Scoop balls of dough, a tablespoon in size (approx 20g) and form into a round ball by rolling in the palms of your hand, as you dip one side into the coconut, flatten slightly. Gently lift out of the coconut and place them on the prepared baking trays, coconut side up, leaving about 2 inches between them.

7.  Bake for 16 – 20 minutes, rotating the tray halfway through until the coconut crust is golden and the bottom of the cookies are evenly brown.

8.  Place the second tray into the oven and bake the next round. Allow to cool completely. When freshly baked these cookies have a delicious outside crunch which softens up the longer they sit. Delicious eaten the same day, otherwise, place in an airtight container.

cinnamon & oat cookies with coconut oil (vegan)

18th April 2010

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This recipe was sent to me by my friend, Kristin in one of those wonderful, colourful letters that she surprises me with.  What I like most about these biscuits is that they are simple and healthy, but most importantly, taste so good.

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cinnamon & oat cookies with coconut oil

The original recipe recommended ¼ – ½ cup of maple syrup, so I went for a ⅓ cup but found them too sweet, so next time I would try a ¼ cup.  I added 2 tablespoons of sesame seeds. They also stay crunchy the next day.  To me, that quality makes it a pretty good cookie.  

If you find these cookies too sticky to shape, wash your hands and keep them slightly wet.

ingredients 

1½ cups rolled (flaked) oats

½ cup wholewheat flour

cup raisins/dates (finely chopped)

cup finely chopped walnuts

1½ tsp cinnamon powder

1½ tsp ginger powder

½ tsp fresh nutmeg

½ tsp baking powder

½ cup coconut oil, melted

¼ – ½ cup maple syrup

preparation 

1.  Preheat the oven to 350F/180 C.  Line a baking tray with baking paper.

2.  Combine the oats, flour, raisins/dates, walnuts, cinnamon, ginger, nutmeg and baking powder in a bowl.

3.  Mix the coconut oil and maple syrup together and add to the dry ingredients, then knead together with your hands or a spoon, until well combined.

4.  Shape into small balls and place on a baking sheet, press down with your finger or a fork.

5.  Bake for 15 – 20 minutes, or until golden.

Cool completely and enjoy!!

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