Triple coconut cookies
These are very tasty gluten-free triple coconut cookies. I use coconut in 3 ways in here: coconut flour, coconut milk & unsweetened coconut flakes. These are more a BREAKFAST COOKIE!
- 50 gr
- 240 ml (1 cup)
- 40 gr
- 200 gr of raw dark roasted almond butter with its natural oil
- 1 teaspoon
- 60 ml
- 1/2 teaspoon
- 80 gr vegan gluten-free
- Preheat your oven for 10 minutes on 180°C ( 350 F ) & take 2 baking trays out of the oven. 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.
- 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.
- 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. 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! 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. MMMMMMMM,…I assure you want more than 1!