I love coconut and I love cookies, so I thought this combo would be the perfect combo. I made them gluten, peanut and dairy free, plus I also have a veganized version to meet most of the most common dietary concerns! I love coconut because it’s rich in the favorable fats that could reduce your risk of heart disease and bolster the immune system.
What You’ll Need:
*1/2 Cup Gluten Free All-Purpose Flour
*1/4+ 1/8 (3/8) tsp Xanthan Gum
1/2 tsp Baking Soda
1/4 tsp Sea Salt
1/2 cup Oil (coconut, light olive oil or expeller-pressed organic olive oil are great options)
1 Large Egg (for vegan, use egg replacer)
1/2 cup Raw Honey (for vegan, use organic maple syrup)
1 tsp Vanilla
2/3 cup Unsweetened Coconut
What You’ll Do:
Preheat the oven to 350 degrees. Grab 2 bowls; in the first, mix together flour, xanthan gum, baking soda, salt. In the second, combine oil, egg, honey and vanilla. Slowly add dry mix into the wet mix a little at a time. Fold in the coconut. Using a melon baller (or 2 spoons), roll little flattened balls onto a cookie sheet. Bake for about 8-10 minutes or until done. Place on a cooling rack for a few more. Makes about 18-20 coconut cookies. I love to serve these fun cookies with a tall glass of Unsweetened Coconut Almond Milk. Enjoy!
*You can also use Bob’s Red Mill 1:1 Baking Flour (instead of GF flour + Xanthan Gum)
