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Chewy Vegan Coconut Cookies Recipe

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This recipe for Chewy Vegan Coconut Cookies is from Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 ½ cups large, unsweetened coconut chips or flakes
½ cup finely ground, blanched almond flour
¼ cup + 2 tablespoons coconut oil, solid**
½ cup pure maple syrup

Directions:
Directions:
Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
Add all ingredients (coconut, almond flour, oil and maple syrup) to a food processor. You must use large coconut flakes to ensure flat cookies. If you use small coconut flakes, the cookies will not spread.
Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable coconut pieces. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
Using a cookie scoop, scoop firmly packed balls of coconut mixture. Drop onto the prepared baking sheet, making sure to space balls evenly apart–they will spread quite a bit.
Bake for 12-16 mins, until golden brown around the edges and slightly golden on top. Mine took 15 mins for large cookies. Place baking sheet onto a cooling rack. Allow to cool on baking sheet for 30 mins-1 hour. Enjoy! Storing instructions below.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Trying KETO recipes and this one is soooo good!

 

 

 

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