Coconut and cocoa Cookies! A rare combination of two healthy items in one place. But our baker decided to create all those recipe that are impossible for others.
And I must say she did a awesome work.
Baker – Megan
Website –https://www.sweetsyoucaneat.com
Instagram Profile – https://www.instagram.com/sweets_you_can_eat
Facebook Profile – https://www.facebook.com/sweetsyoucaneat
Photos byMilkshake Creative
Let’s start with the recipe now !
coconut cookies
| Prep Time | 35 min |
| Cook Time | 10 min |
| Passive Time | 60 min |
| Servings |
People
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- 1 and 1/2 cups rye flour
- 1 and 1/2 cups cacao nibs
- 3/4 cup Coconut sugar
- 1/2 cup unsweetened shredded coconut
- 1 tablespoon cocoa powder
- 1/2 teaspoon Sea salt
- 1/3 cup + 1 tablespoon Coconut oil (melted)
- 1/3 cup + 1 tablespoon unsweetened plant-based milk
- 1/3 cup almond butter, unsalted
- 1/3 cup Maple syrup
- 2 tablespoons ground flax seeds
- 1 teaspoon Large crystal salt
- 1 cup dark chocolate chips
- 1 tablespoon Coconut oil
- 1 teaspoon Large crystal salt
Ingredients
Blend
Add
Chocolate
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- 48 cookies
1.Add rye flour and cocoa nibs into a blender, blend on high speed for 45 seconds until ground. Add coconut sugar, shredded coconut, cocoa powder, and salt. Blend again for 20 seconds.
2. Melt the coconut oil and add into the blender with milk, almond butter, maple syrup and ground flax. Blend another minute until a smooth cookie dough forms.
3. Lay 2 pieces of clingwrap out and scrape 1/2 the dough onto each piece of clingwrap. Shape and squeeze the dough firmly to make 2 round logs - each about 2 inches (5cm) wide and 12 inches (30cm) long. Wrap dough logs in clingwrap, freeze 20 minutes.
4. Preheat oven to 350ºF/180ºC and liberally coat 2 cookie sheets with oil. These cookies can stick, so use a little more oil than usual. Slice chilled dough into ½ inch (12mm) cookie rounds (48 cookies total).
Evenly space cookies on baking sheets. Bake 10 minutes or until lightly browned on the tops and bottoms.
5. Remove from oven, place in the freezer 20 minutes. Remove cookies from freezer and scoop ice cream onto half the cookies. Place back in freezer 10 minutes.
Chocola
te
6. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 60 to 90 seconds. Remove and stir to combine into a glossy smooth chocolate coating.
7. Remove cookies from freezer. Hold one cookie in your hand and dip one half into the melted chocolate. Dip 1 or 2 times for thin or thick chocolate coating. Press a little salt and coconut into the chocolate to stick. Allow dipped cookies to harden in minutes.
Hope you will like this recipe.
Stay Tune for next delicious one! Good Night
