Apple, Psyllium Cookies
Author’s Note – This dough may also be used as mini muffins.
Tag: cookies
Macaroons from Coconut Milk Pulp
Author’s Note – Have you ever made your own coconut milk only to be left with a handful of leftover coconut pulp and nothing to do with it? It’s too valuable to throw away, but what in the world are you supposed to do with it?
Cranberry, Coconut Cookies
Cranberry, Coconut Cookies
Servings: 24 cookies
Preparation Time: 10 minutes
Ingredients:
- 6 eggs
- 1/2 cup butter or coconut oil
- 1 teaspoon vanilla
- 2/3 cup maple syrup
- 1 teaspoon baking soda
- 1 cup quick rolled oats
- 1 cup coconut flakes
- 1/3 cup coconut flour
- 1 cup dried cranberries
Directions:
Preheat oven to 350 degrees F.
Blend eggs, butter or oil, vanilla, and maple syrup. Add baking soda. Add quick oats, coconut flakes, and cranberries. Add flour last. Drop dough by tablespoons onto a greased cookie sheet.
Bake at 350 degrees for 14 minutes or until edges start to brown. Cool on wire rack. Makes 24 large cookies.
Recipe and photo submitted by Debbie, Greenfield, IA.
Healthy, Carrot, Oatmeal Bites
This oatmeal cookie recipe is made with carrots, shredded coconut, and maple syrup.
Gluten-Free Lemon, Coconut Cut-Out Cookies
These lemon cookies are made with cashews, shredded coconut, and honey.
Double Coconut Chocolate Chip Cookies
Double Coconut Chocolate Chip Cookies
Servings: 48 cookies
Preparation Time: 10 minutes
Ingredients:
- 1/4 cup unsalted butter
- 1/2 cup Virgin Coconut Oil
- 3/4 cup sugar
- 3/4 cup whole sugar
- 2 eggs
- 1 teaspoon vanilla
- 12 ounces semisweet chocolate chips
- 2 cups self-rising flour
- 1 1/2 cups shredded coconut
Directions:
Preheat oven to 350 degrees F.
Melt the butter and coconut oil and put in a large mixing bowl. Whisk the sugars, eggs, and vanilla with the butter and coconut oil until combined. Stir in the flour with a wooden spoon just until combined. Stir in the chocolate chips and coconut.
Wet your hands and roll the dough into balls and place on a greased baking sheet. Make sure they have room to spread.
Bake cookies until just light golden brown on the bottom for a nice soft cookie or a little longer if you like a more crispy cookie. Transfer cookies to a plate for cooling. Makes about 48 cookies.
Recipe and photo submitted by Kim, Middletown, OH.
Gluten-Free Coconut, Almond Getaways
Almonds, coconut flakes, and brown rice flour are used to make these cookies.
Coconutty 7 Layer Bars
These bar cookies make a great sweet treat! They’re made with chocolate chips, walnuts, and flaked coconut.
Easy Coconut Macaroons
Easy Coconut Macaroons
Servings: 20
Preparation Time: 20 minutes
Ingredients:
- 3 cups shredded coconut
- 1/2 cup almond butter
- 1/2 cup brown rice syrup
- 1 tablespoon vanilla extract
- 2–3 tablespoons water
Directions:
Preheat the oven to 275 degrees F. In a bowl, mix together the first 4 ingredients. Slowly add the water until the texture becomes moist, yet pliable (about the same as sticky rice).
Using a melon baller, ice cream scoop, or spoon, form the macaroons on parchment paper–lined baking trays.
Bake for 55 minutes or until the edges start to brown. Makes about 30 1-inch cookies.
Recipe and photo submitted by Evan, Marlborough, MA.
