When something is not only healthy but also tastes good HAS to be shared 😉
These coconut cookies are extremely easy and fast to make: mix all the ingredients + create small balls with your hands + bake. That’s it. really. nothing more. In less than half an hour you will have your batch of fresh coconut cookies to indulge your kids (and yourself too!!).
Some of you might also appreciate that they are totally Dairy Free (I used coconut butter).
They are a nice idea for a sweet snack or for breakfast. Very toddler friendly. I would suggest to give them starting at around 18 months for two reasons: #1 I used a whole egg in the recipe #2 the cookies are on the crunchy side, so your toddler should be able to chew just a bit in order to enjoy them. Store them in an air tight container (they do not need to be refrigerated) for up to 2 weeks.
The easiest way to shape them is to roll a teaspoon of dough in your hands and place it on a parchment paper on a baking sheet or on a silicone mat. Otherwise you can really get creative with shapes and fill your favorite cookie cutter with the dough. Of course, as my Luca loves Batman I couldn’t not use a bat cookie cutter 😉
- 4 oz. Coconut butter 140gr.
- 1/2 Cup cane sugar 120gr.
- 1 egg
- 1 Cup all purpose flour 200gr.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 1/2 Cup coconut flakes 150gr.
- In a large bowl add the melted coconut butter and the sugar
- Add one egg and mix
- Add the flour, sifted and the baking powder, baking soda, salt. Mix
- Add the vanilla extract, mix
- Add the coconut flakes, mix
- Place one teaspoon of dough in your hands and roll it forming a cute small ball. Place the dough ball on a silicone mat or a parchment paper on a baking sheet
- Keep rolling and placing one ball next to the other leaving some space as they will spread while baking. Bake the cookies in the preheat oven at 400C/180F for 10/12 minutes