If you like coconut, you must try this recipe – it’s easy, it’s quick, it’s gluten free, it’s healthy and most importantly, it’s delicious. So without furthed ado, let’s get baking!
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
- Preheat your oven to 375º
- In a small bow, combine the grounded flax seeds an the water. Set aside for 10 minutes.
- 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.
- In another bowl, beat the coconut oil, the apple sauce, the agave syrup, the vanilla and the coconut milk.
- Add in the flours and mix until it’s all well combine. Put in the chocolate chunks and the dried blueberries.
- Continue to mix until you get a smooth batter.
- On a cookie sheet, put about 1 1/2 tbsp. of batter per cookies. It really depends how big you want them.
- Cook them for about 20 minutes or until they’re golden.
- Remove them from the oven and transfer them on a wired rack to cool down.
As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:
“I like that I can make them vegan, gluten free and (like the recipe suggests) dairy free. The consistency is good, not too thick or too thin.”
“Maybe because it’s week 2 of Paleo, but I’m having trouble with this cookie. The coconut flour seems to be the issue this time.”
“Tasty! The consistency is perfect and they don’t fall apart (like other ones I’ve tried).”
“I find the ground flax seeds don’t work as a binding agent so I substituted 1/3 cup of sunflower seeds. Also a great cookie for a paleo diet … light and crispy!”
“i think you make great recipes and also like the fb page. i got your email without signing up & was curious about your newest postings, so i added you as a contact & now reading the blog posts that come through to my email. Yummmm!”
“Oh how do I love thee? Let me count the ways!! I just made these today for work and they are divine! My coworkers gobbled them up so fast it was unbelievable! I will be making these again SOON!!”
“These cookies are really good, but what makes them so addictive is not just their taste but also how they crumble to pieces when you take a bite.”
And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!
