Coconut Cookies
Coconut Cookies
Ingredients
Ingredients
- 1 ¼ cups coconut chips (70 grams)
- 1 ½ cups gluten-free flour (225 grams)
- 1 teaspoon baking powder
- ¾ cup caster sugar (160 grams)
- 1 pinch salt
- 125 grams coconut oil (two thirds of a cup)
- 3 Tablespoons coconut condensed milk
- ½ teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 160 degrees Celsius (320 F).
- 2
You will only need to complete this step if your coconut chips are not already toasted. Line a baking sheet, spread the coconut flakes out on the lined tray and toast for 5 minutes or until the flakes begin to brown on the edges.
5 min - 3
Melt your coconut oil, allow it to cool but not solidify. (this can be done in the microwave).
- 4
Remove from the oven and cool.
- 5
In a large mixing bowl add all the dry ingredients: Coconut chips, GF flour, caster sugar, baking powder and salt. Combine with a whisk or fork.
- 6
Add the melted coconut oil, coconut condensed milk and vanilla extract to the dry ingredients, mix until combined and you have a slightly crumbly coconut cookie dough, that will come together into a ball when pressed.
- 7
Scoop tablespoonful sizes of the dough, and place on lined baking sheets
- 8
Gently press the doughballs with your hand to flatten them into discs.
- 9
Bake in your preheated 160 degree C (320 F) oven for 12-15 minutes until the cookies are lightly golden.
12 min - 10
Allow to cool on the baking trays, then transfer to an airtight container.
Nutrition
Per serving (based on 30 servings)



