Coconut, Cashew Cookies

Servings: 20
Preparation Time: 15 minutes

Ingredients:

• 1 1/2 cups raw cashews
• 1 cup unsweetened shredded coconut
• 1/3–1/2 cup granulated sweetener
• 1/4 teaspoon vanilla beans, about 2 beans
• 1/4 teaspoon baking soda
• 1/4 scant teaspoon salt
• 1/4 cup Virgin Coconut Oil, melted
• 2 tablespoons full-fat coconut milk*

Directions:

Preheat oven to 350 degrees F.

Place the cashews and coconut in a food processor and pulse until a coarse sand texture is created.

Add the sweetener, vanilla beans, salt, and soda and pulse until combined.

Add in the oil and coconut milk and pulse again to form a dough.

Using a cookie scoop or spoon, place balls of dough on a parchment cookie sheet and press down slightly on each dough ball. They will spread more in the oven.

Place an additional cookie sheet under the other sheet to prevent the bottoms of the cookies from browning too much.

Bake at 350 degrees for 8–10 minutes until slightly brown.

Remove from the oven and let the cookies sit on the cookie sheet for 5 minutes to set, then place them on a cooling rack to get crisp.

Store in an airtight container.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Chewy Peanut Butter Coconut Macaroon Discs

Servings: 12
Preparation Time: 15 minutes

Ingredients:

• 14 ounces sweetened condensed milk
• 1 egg white, (large)
• 1 teaspoon pure vanilla extract
• 1 cup peanut butter
• 1/8 teaspoon salt
• 2 cups unsweetened shredded coconut

Directions:

Preheat oven to 325 degrees F.

Line cookie sheets with parchment paper. Stir together sweetened condensed milk, egg white, pure vanilla extract, peanut butter, and salt. Add shredded coconut and stir until well combined. Place by teaspoonfuls onto parchment-lined baking sheets. Spread cookie mixture out with spoon or fingers until about 1/4 inch thick.

Bake cookies for 8–10 minutes or until edges are golden brown. Cool on cookie sheet or wire rack.

Options: You can add chocolate chips or pieces in place of some of the shredded coconut (change to 1 3/4 cups shredded coconut and 1/4 cup chocolate chips) before baking or melt chocolate and drizzle over cookies after baking.

Recipe and photo submitted by Rebecca, Lyons, NY.

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Chocolate, Strawberry Brownie Cookies (Grain-Free)

Servings: 16–18
Preparation Time: 15

Ingredients:

• 1/3 cup grass-fed butter or coconut oil
• 1/4 cup cacao or cocoa powder
• 3/4 cup dark chocolate chips, divided
• 3 tablespoons full-fat coconut milk*
• 1/2 cup sugar
• 1 tablespoon vanilla
• 1 1/2 cups almond flour**
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup fresh strawberries, chopped

Directions:

Preheat oven to 350 degrees F.

Melt the butter/oil in a saucepan. Once melted, add the cocoa/cacao powder and 1/4 cup of chocolate chips and remove from heat.

Once the chocolate chips have melted, add the coconut milk, sugar, and vanilla and blend with hand mixer.

Combine the almond flour, salt, and soda in a mixing bowl. Pour the butter mixture into the flour mixture and stir well.

Fold in the additional 1/2 cup chocolate chips and strawberries.

Bake on a parchment-lined cookie sheet for 11–13 minutes.

Let cookies set up on the cookie sheet for at least 5 minutes or they will fall apart. Let cool on a cooling rack to continue to set up. Store in an airtight container.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Kate, Highland Ranch, CO.

Submit your recipe here!