I believe all cookies (yes, also the healthy ones) should be eaten in moderation, but these super simple coconut butter cookies will make this intention a challenge.
These cookies are easy and fast to make. They are nut-, egg-, grain- and dairy free. Pure vegan bliss. They look and taste good as well!
They contain essentially three ingredients, not counting the extra’s you can add. I believe these are basic cookies that could be suitable for so many recipes.
Some examples. I could take two cookies and fill them up with some banana ice cream in between. Yum!! Or what about making fancy cookies by adding spices such as ginger or black pepper in the ”batter”. Or if you really have a sweet tooth, you could make these cookies even more sweet by adding more dates or vanilla.
The ingredients are simple and the preparation is…..well, there is almost no preparation. Just throw everything in a bowl or food processor, mix up, bake and enjoy.
Cookies without eggs or nuts
As mentioned before, these coconut flour cookies are egg free, which is quite a feat for coconut flour baked cookies. And also nutfree (no almond flour or such) which is a great option if you have a nut allergy.
It can be quite a challenge to create coconut flour cookies without eggs to bind the grain free flour. So make sure to follow this recipe and use the right measurements. Also, let the cookies (once baked) cool completely before removing them from the baking sheet, unless you prefer crumbled cookies.
Store the cooled cookies at room temperature or in the freezer. The cookies will be crunchier if eaten straight from the freezer or softer if eaten at room temperature… I like them from the freezer with a cup of tea or crumbled in my banana ice cream.
Let me know what you think about these butter cookies in the comments below. If you love cookies, I would highly recommend to give these a try. So fast, so easy and delicious.Print
These vegan cookies are easy and fast to make. They are nut-, egg-, grain- and dairy free. Pure vegan bliss. They look and taste good too!
- 3 tablespoons. coconut flour
- 2 tablespoons coconut oil at room temperature
- 1 tablespoons of date syrup (or raw honey for the non vegans) you can also use coconut sugar and whole dates instead
- optional: vanilla extract to taste
- a pinch of Celtic sea salt
- Preheat the oven shortly to 180 degrees and line a baking sheet with paper. Stir together all ingredients until a smooth dough forms. I used a food processor to do the work. It literally takes a minute. After that you will be able to roll the dough into balls. If this is not possible you can either use more coconut flour or place the dough in the fridge for a few minutes and then re-stir to help combine the oil and flour. Alternatively, you skip the ‘roll into balls’ part. Then just put a tablespoon of dough onto the baking tray and the oven will do the rest.
- When you do want to roll the dough into balls, flatten the balls into cookies that are not too thick.
- Bake until golden. Now here is the tricky part. These cookies are done before you can rinse your food processor. Don’t walk away from them! They’re done in minutes. Watch closely to prevent overbrowning. They are done when golden brown and when the sides are getting a bit darker brown. Cool on the baking sheet completely before removing the cookies (or they will crumble).
photos by the green creator (c) (copyright)