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Posts Tagged ‘~Coconut Delights (vegan & gluten free cookies!)~’

Coconut Delights (vegan, gluten-free cookies!)

In Sweet Things on December 14, 2013 at 7:10 pm

It’s a Christmas Miracle…in your mouth! These are toasted coconut crispy on the outside, and delectably chewy on the inside. In all honesty, they are some of the best cookies I’ve ever made, and when I started out all I wanted to do was get rid of some of the ridiculous amounts of shredded coconut I had lying around.

CoconutDelights

Makes about 32 cookies

1 1/4 cups Bob’s GF all-purpose flour
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt

*optional: 1 tsp powdered cardamom

1/2 cup Earth Balance
1/2 cup coconut sugar
1/2 cup beet sugar

Egg replacer equivalent to 1 egg
1 tsp vanilla extract

1 1/3 cups shredded coconut, plus a little less than ¼ cup extra in reserve

*also optional: a couple of tablespoons of your favorite jam/preserves that would go well with coconut or coconut and cardamom. In 2018 I used stem ginger, and it was delish!

Preheat your oven to 350 degrees F. Combine the flours, baking soda, and salt (and cardamom if you are using it) in a smallish mixing bowl.

In a different, medium sized mixing bowl, cream the Earth Balance, coconut sugar, and beet sugar until smooth. Beat in the egg replacer and vanilla until everything is creamy and fully mixed. Gradually blend in the flour mixture, and then add in all but that little bit of extra coconut. You may want to use your hands for this if you don’t have a mixer.

Roll the dough into balls that are about 2/3 the size of a golf ball (this is a 3 bite cookie for ladies, to give you an idea) and squish them down a bit onto an ungreased cookie sheet, leaving about two inches between each cookie. Top with some of that reserved coconut, lightly pressing it into the dough. (If you’ve decided to use the optional preserves, you’re going to make this into a thumbprint cookie, so make the balls about half the size of a golf ball, and press your pinkie deep into the ball to create a divot for your preserves. Shore up any cracks, and put a dab of preserves in the hollowed out center.)

Bake for 10 minutes in the preheated oven, or until lightly toasted. Cool a bit. Eat while still slightly warm and chewy for the optimal experience. Just don’t get excited and eat too many at once like I did because then your belly will hurt.

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