Today’s healthy dessert is coconut cookies again. For me, these are the best coconut cookies so far.
The idea came to me when I was making coconut whipped cream and I was wondering what to do with the coconut water that was left over. So, I decided to make cookies with it. I used shredded coconut instead of flour and I decided to add some black sesame to make the cookies look a bit more interesting.
Here is the delicious coconut cookie recipe that requires just a handful of ingredients and no flour. This recipe is completely dairy-free, gluten-free, egg-free, paleo and vegan.
- ¼ cup of coconut water or coconut milk
- 4 tablespoons of nut butter (I used tahini)
- Sweetener of your choice
- 1/2 cup of shredded coconut
- 1-2 tablespoons of black sesame seeds – optional
- 1 teaspoon of baking powder – optional
- Vanilla extract – optional
Preheat your oven to 180°C (350°F).
Pour the coconut water or coconut milk into a bowl.
Add the nut butter and the sweetener and whisk them.
If you want, add baking powder and some vanilla extract. Mix again and add the shredded coconut and the sesame seeds. When you mix all ingredients together, you’d have something like thick puree. If you think your mixture is too liquid, add some more shredded coconut.
Put baking paper on your baking tray and pour about a tablespoon of the mixture onto the paper. Since there’s nut butter in the recipe, the cookies will spread, so give them enough space. The more space they have, the crispier they’ll be.
Bake for about 8-10 minutes and check them regularly because they burn easily.
Don’t touch them until they have completely cooled down, because you can easily break them.
If you like the recipe, share it with your friends and don’t forget to follow me on my social media pages to know when a new recipe is up. 🙂