I love making these soft vanilla coconut cookies for a healthy, grain & gluten-free treat. They are so easy to whip up and are really yummy – perfect to keep in the cupboard for a little sweet indulgence.
This recipe is grain & gluten-free as well as nut-free, sugar-free and dairy-free. This recipe also contains healthy fats & good protein AND it’s free from any nasty processed ingredients. These cookies are low-carb and are therefore ideal for anyone following a grain-free diet or the Paleo diet.
I love dunking these cookies into a glass of almond or coconut milk, and I also love spreading a little bit of nut butter on top OR making a cookie sandwich (two cookies with a big dollop of creamy nut butter in the middle) – YUM!
I hope that you enjoy them as much as I do! xo
Ps. I also have a this cookie in another flavor that you should try: ginger & cinnamon spice
Here’s what I like to use…
-1/2 cup coconut flour
-1/4 cup cold-pressed coconut oil
-1/4 cup 100% pure maple syrup
-1 or 2 teaspoons ground vanilla powder/ pure vanilla extract
-2 free-ranged eggs
-pinch of sea salt
(makes about 18)
Here’s how I like to make them…
-preheat oven to 180 degree’s Celsius (360 F)
-melt the coconut oil by pouring boiling water into a large bowl and a placing smaller bowl into the water (without burning your hands or getting water into the small bowl), then place the coconut oil into the small bowl and wait for it to melt
-mix the melted coconut oil, coconut flour, pure maple syrup, eggs, vanilla and sea salt together in a bowl until well blended
-grease a baking tray with additional coconut oil
-roll the cookie dough into small balls (I don’t like to make these cookies too big, they’re nicer when smaller – making about 18 are great) and place onto the greased baking tray
-flatten the cookie dough balls by gently pressing them down onto the baking tray with your palm
-gently press the top of each cookie with the back of a fork to make lines on top (optional)
-bake for 10-20 minutes (depending on thickness – be careful you don’t dry them out or make them too thick)
-once baked to your satisfaction, remove them from the oven
-gently lift each cookie from the tray with a flat spatula and leave to cool (they’re always best when fully cooled)
-serve with almond milk, coconut milk or nut butter (optional)
-share, eat & enjoy every bite!
-store in an airtight container to keep fresh
Made with love by Liezl Jayne xo
Bake. Share. Eat. Enjoy every last bite.
Be sure to check out my ginger & cinnamon spice coconut cookies – they’re really yummy!