When something is not only healthy but also tastes good HAS to be shared 😉
These coconut cookies are extremely easy and fast to make: mix all the ingredients + create small balls with your hands + bake. That’s it. really. nothing more. In less than half an hour you will have your batch of fresh coconut cookies to indulge your kids (and yourself too!!).
Some of you might also appreciate that they are totally Dairy Free (I used coconut butter).
They are a nice idea for a sweet snack or for breakfast. Very toddler friendly. I would suggest to give them starting at around 18 months for two reasons: #1 I used a whole egg in the recipe #2 the cookies are on the crunchy side, so your toddler should be able to chew just a bit in order to enjoy them. Store them in an air tight container (they do not need to be refrigerated) for up to 2 weeks.
The easiest way to shape them is to roll a teaspoon of dough in your hands and place it on a parchment paper on a baking sheet or on a silicone mat. Otherwise you can really get creative with shapes and fill your favorite cookie cutter with the dough. Of course, as my Luca loves Batman I couldn’t not use a bat cookie cutter 😉
- 4 oz. Coconut butter 140gr.
- 1/2 Cup cane sugar 120gr.
- 1 egg
- 1 Cup all purpose flour 200gr.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 1/2 Cup coconut flakes 150gr.
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In a large bowl add the melted coconut butter and the sugar
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Mix
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Add one egg and mix
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Add the flour, sifted and the baking powder, baking soda, salt. Mix
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Add the vanilla extract, mix
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Add the coconut flakes, mix
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Place one teaspoon of dough in your hands and roll it forming a cute small ball. Place the dough ball on a silicone mat or a parchment paper on a baking sheet
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Keep rolling and placing one ball next to the other leaving some space as they will spread while baking. Bake the cookies in the preheat oven at 400C/180F for 10/12 minutes
5 Comments
Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!
Sarah
October 3, 2015 at 3:33 pmWhat kind of butter can be used instead of coconut butter? It’s not available in the local supermarkets.
Barbara Lamperti
October 5, 2015 at 2:34 amHi Sarah!
you can use regular butter if you do not mind the cookies to be with dairy. If you are still looking for a dairy free option I would suggest avocado oil or macadamia nut oil. Ciao and thank you for watching!! b
Evelyn
July 23, 2016 at 7:41 pmCan I use other kinds of sugar instead of cane sugar, like brown sugar or coconut sugar? Thanks;)
Barbara Lamperti
July 24, 2016 at 12:42 pmHi Evelyn!
sure, coconut sugar is a nice substitution. Same quantity. ciao, b
Claire
November 7, 2017 at 9:53 pmIf you substitute with coconut flour, use less coconut flakes and double the butter. Mine came out too dry and didn’t spread in the pan. I added coconut milk to get a good consistency but it didn’t help.
Also, the degrees are flipped. 400°F/180°C
(I’m not a regular baker so I had to check)