Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

Vegan Gluten-free triple coconut cookies!

on 07/03/2016
MMM!

MMM!

These divine soft cookies are Vegan + Gluten-free! They are a great breakfast, a lovely snack or a great dessert! They are also lovely enjoyed with some good coconut tea on the side: double yum! They also make an excellent food gift, all nicely wrapped up!

I assure you that you want to nibble on more then 1! 🙂

Don't you want a big bite?

Don’t you want a big bite?

Recipe: For 21 medium soft cookies

Ingredients:
50 gr of sifted coconut flour

240 ml of coconut milk

40 gr of unsweetened coconut flakes

200 gr of raw dark roasted almond butter with its natural oil / When you open the jar, first mix the oils with the almond butter thoroughly before use. These are unpeeled almonds grounded in their natural oil

1 teaspoon of gluten-free baking powder

60 ml of agave syrup

1/2 teaspoon of gluten-free vanilla extract

80 gr of Vegan & Gluten-free dark chocolate chunks or chips if you prefer

Method:

1. Preheat your oven for 10 minutes on 180°C ( 350 F ) & take 2 baking trays out of the oven.

2. Take the large bowl of your Kenwood or Kitchen aid and place the K-paddle in. Add sifted coconut flour, coconut milk and almond butter. Mix well on medium speed to emulsify everything together. Scrape the bottom and sides of the bowl & mix again.

3. Now, add vanilla extract, GF baking powder, dark chocolate chips, agave and unsweetened coconut flakes. Mix well on medium-speed until all comes together. Scrape the sides and bottom from your bowl & mix again until all is well blend in. Your dough is well moist, sticky and dark brown in colour because of the almond butter.

4. Take a baking tray & lay a silpat on the tray. With the help of 2 tablespoons spoon the mixture onto the silpat. Make them not too big & heap them up a bit. Leave a bit of space between each cookie. The dough will stick. I had about 11 cookies on 1 sheet and 10 cookies on the other, a bit spaced apart.

5. Bake in the lower end of the oven for about 15 to 20 minutes depending of your oven. Watch your cookies & lower the heat, if you need to, to prevent burning!

6. When they are golden and ready, take trays out of the oven with oven gloves & let them sit on the silpat for about 10 minutes before removing them on wire racks to cool down. This will give them a lovely shine on the bottom of the cookies and also they won’t  fall apart so easily! Let them cool down completely.

MMMMMMM …

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32 responses to “Vegan Gluten-free triple coconut cookies!

  1. Dat ziet er weer lekker uit, krijg er gelijk zin in!

  2. andy says:

    They look so crunchy ! ❤

  3. Dina says:

    Das sieht so lecker aus, Sophie! 🙂

  4. Aruna says:

    Triple coconut did you say?

  5. Angie@Angie's Recipes says:

    They look very delicious. I wonder what coconut tea is..

  6. Susan says:

    Ooooo! Coconut cookies!! I will give these a try!!

  7. apsara says:

    Wow, you come up with the most innovative combinations for gluten-free vegan treats, Sophie. Pinning this for trying soon!

  8. Sheryl says:

    I’ve heard of triple chocolate cookies, this is the first I’ve heard of triple coconut cookies. 🙂 They look wonderful.

  9. Yum. I love cocount flavoured biscuits.

  10. boeddhamum says:

    YumYum Sophie, they look gorgeous, soft and gooey?

  11. Ina Gawne says:

    Sophie – your cookies look so good…crunchy on the outside and soft on the inside is the best cookie ever! 🙂

  12. Johan says:

    Hey Sophie! These are the best nutritious cookies I have ever eaten as a nice breakfast! Really good for you too & filling! xxx

  13. Bernice says:

    I love that they are crunchy on the outside and chewy in the center. What a fabulous combination!

  14. efili says:

    super tasty ! 😀

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