CHEWY COCONUT COOKIES

If you are even in need of a baked treat but have little time, these will definitely do! Enjoy the coconut chewiness heaven and impress those you share them with.

Ingredients Chewy Coconut Cookies

4 cups organic shredded coconut, I like to use toasted (you can use desiccated coconut if that’s all you have

1 cup organic oats- be sure they are gluten free if you are sensitive

100g organic grass-fed butter

1/2 tsp himalayan or unrefined sea salt

1 tsp organic cinnamon powder

1 tsp organic vanilla bean powder

4 tbsp organic raw honey, B grade maple syrup or brown rice syrup- for a fructose free version

Method

1) Preheat the oven to 180°C (375 F) and line a cookie tray with baking paper

2) Using a food processor, blend the coconut chips until they resemble bread crumbs

3) In a small saucepan melt the butter and brown rice syrup on a medium heat stove top. Stir whilst it’s melting and let the mixture carmeralise but watch that it doesn’t burn

4) Add all the remaining ingredients to the coconut in the food processor. Blend until well combined

5) Roll the mixture into balls (it will make around 15) and place on cookie tray. Flatten slightly with a fork, these will only spread slightly. Bale for about 8 minutes or until slightly golden

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