Gluten Free Gourmet Toasted Coconut Cookies
Toasted Coconut Gluten Free Gourmet Cookies – 5ct
Item #15
UPC 867450000154
Description:
Exotic and crunchy coconut for the tropical lovers. The intense coconut flavor will knock you out!
We use almond flour because it is gluten free without sacrificing flavor. And because almond flour contains healthy fat, fiber and protein, it is much more satisfying when hunger strikes.
Fair Trade organic cane sugar, rich in molasses, vitamins and minerals, finishes off this sweet treat in a natural and wholesome way.
The star of the show, organic unsweetened coconut, is as powerful on the tongue as it is to your overall health with too many benefits to list!
Our organic coconut oil is cold-pressed to preserve health benefits, which means it is not refined or processed. Coconut oil is anti-bacterial and supports healthy metabolism, amongst a list of other wonderful attributes.
Organic ground flax seed adds a delicious nutty flavor to the mix, while giving you a dose of Omega-3 essential fatty acids your body needs.
Himalayan salt is the purest salt available, is chemical-free, eliminates toxins, and provides essential minerals and trace elements for living.
GOURMET – GLUTEN FREE – MADE WITH ORGANIC INGREDIENTS – VEGAN – NON-GMO – SOY FREE – DAIRY FREE
Ingredients:
ALMOND FLOUR, CANE SUGAR*, DRIED UNSWEETENED COCONUT*, COLD-PRESSED COCONUT OIL*, FLAX SEED*, VANILLA EXTRACT*, RAW HIMALAYAN SALT
* = ORGANIC
White Chocolate Chip Coconut Cookies Coconut
These White Chocolate Chip Cookies with Toasted Coconut are the chewiest and softest cookies with loads of toasted coconut and white chocolate chips.
Full recipe:
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Coconut Cookies [No Egg] | Easy Coconut Cookies Recipe |
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Toasted Coconut Chocolate Chip Cookies Recipe
Toasted Coconut Chocolate Chip Cookies Recipe
I RUINED VEGAN SNICKERDOODLES & Made Toasted Coconut Chocolate Cookies Instead | VEGAN SAMOAS
Today I’m going to show you how to make my version of toasted coconut and chocolate cookies. These are very similar to vegan Samoas but much much easier to make.
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To toast coconut, heat in a dry saucepan until lightly browned. They can go from brown to burned quickly, so remove from heat as soon as golden and let cool.
In a large bowl, beat oil, sugar, almond milk, flax, and vanilla with a hand mixer until smooth.
Sift in flour, baking soda, and salt. Fold in toasted coconut and chopped dates.
Using a tablespoon, measure out cookies and place 2 inches apart on baking sheet.
Flatten down each cookie and bake for 8 minutes, until bottoms are light brown.
Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
While cookies are cooling, melt chocolate chips in a double boiler. Stir in oil. Turn off heat and let sit for a minute to cool down enough to handle comfortably. Have parchment-line baking sheets cooled in the fridge and remove when cookies are cooled and ready to be chocolated.
Using an offset spatula or spreading knife, lightly line each cookie's bottom with chocolate. Let firm in fridge while you transfer remaining melted chocolate into a pastry bag, then give each cookie some stripes of chocolate on top. Or you could just skip the whole pastry bag thing and use a spoon to drizzle some rebellious patterns over. Let set in fridge until chocolate is firm and enjoy.
Recipe adapted from Isa Chandra Moskowitz
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Delicious coconut cookies! Simple, fast, delicious!
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Delicious coconut cookies! A simple and delicious recipe, I recommend it to everyone!
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Servings: 17-20 pieces.
Ingredients:
- 100 grams of butter
- 1/4 teaspoon salt
- 100 grams of sugar (1/2 cup)
- 2 eggs
- 90 grams of coconut flakes (1+1/2 cups)
- 90 grams of all-purpose flour (1/2 cup)
- 1 teaspoon baking powder
Bake in preheated 350°F (180°C) oven / 15 minutes.
This recipe can be made at home with simple ingredients that are readily available in stores. Enjoy!
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#zuhausekochen #cooking at home #cookies