Put coconut on anything and it quickly moves to the top of my list. These cookies are light, BRIGHT and full intense summer flavors! As with all my recipes, these naturally sweetened treats are vegan and gluten free which make for a guilt free dessert that will delight all the taste buds.
Note: Many of my baking recipes utilize Oats. While oats are naturally gluten free they are often processed in the same facilities as other gluten containing grains. If you need these to be 100% gluten free, as in the case of a severe allergy, please make sure to get "gluten free oats" as they are tested to ensure purity. If serious dietary restrictions are not an issue, regular oats are totally fine.
Dry Ingredients:
2 cups Almond Flour
1 cup GF Quick Oats
1 Tablespoon Ground Flax Seed
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/4 Teaspoon Cinnamon
3/4 cup unsweetened Shredded Coconut
Wet Ingredients:
1/2 cup Maple Syrup
1/2 cup Coconut Oil
1 lemon Juiced
1/2 lemon zest
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Coconut Extract (optional)
Instructions:
Preheat oven to 350 degrees.
In a medium mixing bowl, combine all dry ingredients except for the coconut. In a separate bowl, combine all wet ingredients. Mix together and stir in shredded coconut. Roll a tablespoon of cookie dough into a ball and place on a greased cookie sheet. Continue until you have between 20-24 balls. If desired, dip a fork in water and press a criss cross pattern lightly into the top of each ball. These cookies only expand slightly so whatever your cookies look like going into the oven will be pretty close to what they look like coming out.
Bake for 12 mins and rotate pans. Return to oven for another 10-12 mins until golden.
Let cool before digging in. Because these lack a heavy binder, like eggs, they need to set!
Yields: 24 cookies.
Comments