I already know what you’re thinking – this list of ingredients is intensely long. It may be a tad on the lengthy side, but I promise you that these coconut cookies are tasty enough to make your vegan hating friends see the light. Not only are these bad boys light and fluffy, but they are super tasty and perfectly coco-nutty in flavour. Add in some goji-berries and cinnamon and you have a yummy cookie rich in super foods.
Ingredients:
-1 egg (or egg replacer)
-1/2 cup coconut sugar (or brown sugar)
-1/2 cup coconut oil
-2 tbsp. agave (or maple syrup)
-1 tsp. vanilla
-1/3 cup coconut milk (or soy, almond, rice)
-1 cup brown rice flour
-1/2 cup almond flour
-1/3 cup ground flax seeds
-1 tbsp. arrowroot starch
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-1/4 cup carob chips (or dark chocolate chips)
-1/4 cup goji berries
-1/4 cup sweetened shredded coconut
-Cinnamon (optional but recommended)
If you’re nuts for nuts, substitute or add them in as well! Anything goes here.
Directions:
1. Preheat oven to 375 degrees.
2. Mix egg, coconut sugar, agave, coconut milk, and vanilla in a bowl. Mix in softened coconut oil and whisk together.
3. In a second bowl, mix together the dry ingredients: brown rice flour, almond flour, ground flaxseeds, baking soda, arrowroot starch and salt.
4. Add the wet ingredients to the dry ingredients and stir, while adding in your goji berries, shredded coconut, and carob chips.
5. Scoop up batter by the spoonful and place them on parchment paper on a baking tray. If you’re a cinnamon junkie like me, dash with cinnamon before baking.
6. Bake for 12 minutes.
This recipe makes about 20 little baby cookies.
Wake & Bake Girl 