It’s been a little while coming, but here is the deliciously chewy coconut cookies recipe that I’ve come up with! I’ve been taken with my pot of Coconpure 100% extra virgin coconut oil* from MyProtein for a little while now, especially because it really smells so coconut-y in comparison to my previous pot! I was shocked at the flavour and it really comes through in the cooking – and makes an especially nice addition to even savory meals such as brown rice with a vegetable curry. I’ve been cooking pretty much everything with it!
When it comes to the cookies, these surprisingly worked well first time, although a little coconut oil does leak out during cooking so make sure your baking tray can handle that – I cooked mine in a glass lasagne dish which meant they were super easy to slide out once cooked, without having to grease the dish beforehand. These little heavenly bites do contain plain flour, butter and quite a substantial amount of sugar, so they aren’t exactly heavenly on the body but everything in moderation, right? If you’re looking for a gluten-free recipe, I’d recommend trying it with buckwheat flour, although for those of you going vegan or dairy-free, I wouldn’t advise switching the butter for more oil – let me know if you come up with a good substitution for this, as well as the egg. I hope you enjoy them as much as I have!
Makes 15 cookies
50g plain flour
40g Coconpure 100% extra virgin coconut oil
100g unrefined light brown sugar
1 organic free-range egg
10g vanilla sugar
85g desiccated coconut
15g desiccated coconut to roll them in
- Preheat the oven to 180° C
- In a bowl, cream the butter, coconut oil, sugar, vanilla sugar and flour
- Whisk the egg and pour into the mixture, mixing thoroughly using a wooden spoon
- Now add in handfuls of the larger portion of desiccated coconut, mixing well so that it’s all the way through the mixture
- Once the mixture is thick and holds together well, fashion small balls using a spoon (or your hands!) and roll in the small amount of saved desiccated coconut
- Place the balls onto a lined baking tray and put in the oven for 10-12 minutes
- Once cooked, leave to cool slightly and then enjoy while still a little gooey!