Cookies / Dessert / Snacks

Coconut cookies

Coconut cookies

I haven’t made cookies in a while, maybe by lack of time but also I needed to be inspired by something! My daughter was doing some work today and in her language book she had to build a sentence with “Tropical”! There was my inspiration! What else than coconut can represent the tropics! :-)

These gluten free cookies were meant to be healthy, but you could add more coconut oil to replace the apple sauce, you could put more chocolate chip, it’s really up to you.  We like the sweet nutty taste of the coconut, I find they even have a taste but they are vegan! :-) The cookies are soft and chewy and really full of flavour!

Preparation time: 15 minutes

Cooking time: 20-25 minutes

  • 2tbsp. (30ml) of organic grounded flax seeds
  • 6 tbsp. (90ml) of water
  • 1/2 cup (125ml) of buckwheat flour
  • 1 cup (250ml) of organic coconut flour
  • 1/4 cup (62.5ml) of organic white rice flour
  • 1/4 cup (62.5ml) of tapioca starch
  • 1/2 cup (125ml) of organic unsweetened shredded coconut
  • 1 tsp. (5ml) of baking powder
  • 1 tsp. (5ml) of xanthan gum
  • a pinch of salt
  • 1/3 cup (83ml) of organic coconut oil (room temperature)
  • 1/3 cup (83ml) of organic apple sauce
  • 3 tbsp. (45ml) of agave syrup
  • 1 tsp. (5ml) of vanilla
  • 1 cup (250ml) of coconut milk (The drinkable one even though you could use the one in can to get a richer taste)
  • 1/2 cup (125ml) of chopped  organic chocolate  chunks
  • 1/2 cup (125ml) of organic dried blueberries
  1. Preheat your oven to 375º
  2. In a small bow, combine the grounded flax seeds an the water. Set aside for 10 minutes.
  3. In a medium bowl, combine the buckwheat flour, the coconut flour, the rice flour, the tapioca starch, the shredded coconut, the baking powder, the xanthan gum and the salt.
  4. In another bowl, beat the coconut oil, the apple sauce, the agave syrup, the vanilla and the coconut milk.
  5. Add in the flours and mix until it’s all well combine. Put in the chocolate chunks and the dried blueberries.
  6. Continue to mix until you get a smooth batter.
  7. On a cookie sheet, put about 1 1/2 tbsp. of batter per cookies. It really depends how big you want them.
  8. Cook them for about 20 minutes or until they’re golden.
  9. Remove them from the oven and transfer them on a wired rack to cool down.

Very easy to make! Also full of coconut taste!


6 thoughts on “Coconut cookies

  1. These look wonderful! Such a good combination of flavors. Love the idea of adding coconut milk and dried blueberries!


  2. Stopping by from the Bloggy Moms blog hop… These look great! I’m trying to venture into baking with less or no sugar and I don’t do dairy so I will have to try these and check out your other recipes!


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