Saturday, May 10, 2014

Toasted Coconut Butter Cookies

I shared how to make toasted coconut butter a few days ago. If you are anything like me then you've been enjoying it straight from the jar. After many spoonfuls of this treat it dawned on me that I could probably make cookies with it. I looked up my tahini cookies recipe and tweaked it a bit. The result was pretty fantastic and a new instant favorite. These cookies are soft and slightly nutty while being free of many common allergens. Enjoy!

Toasted Coconut Butter Cookies

Gluten Free, Vegan
Makes 5

1/2 cup toasted coconut butter, semi-soft
2 medjool dates, pitted 
1 chia egg (1 tbl ground chia seeds mixed with 2 tbl water)
1/4 tsp baking soda
1/8 tsp sea salt
1/3 cup chocolate chips

  1. Add the dates to a small food processor and pulse until finely broken up. 
  2. Add the remaining ingredients, except the chocolate chips, to the food processor and pulse until a dough forms.
  3. Dump dough into a bowl and mix in chocolate chips. It may seem a little oily, especially if it got warm, and the chocolate chips may not stick into the dough, don't worry, just mix them in after it chills (step 4)
  4. Place the bowl into the freezer for about 10 minutes to let the dough firm up. 
  5. Scoop rounded tablespoons and roll FIRMLY into a ball, then press down onto a parchment lined baking sheet. It is important to press this dough together or the cookies will fall apart easily. These cookies spread and rise just a little so shape them into the size and height you want.
  6. Bake on 350oF for 10 minutes or until the top is not shiny. These will be pretty dark (and you will be hovering around the oven thinking your burning them) but don't undercook or they won't hold together well.
  7. Let them cool COMPLETELY before lifting. They will break if you try and move them before they are cool. I like to slide the piece of parchment onto a cooling rack or the counter to speed up the process.
  8. Store in the fridge or freeze for later. To be honest we always eat all of this within the 24 hours so I don't know how long or well they keep. : )

Notes and Substitutions

  • You can use a flax egg (I tested and preferred the chia) or a real egg (I did not test but I don't see why it wouldn't work)
  • If you prefer a different sweetener try 3 tablespoons of coconut sugar or 2 tablespoons of maple syrup or honey.
  • I know you can buy/make un-toasted coconut butter. I haven't tried this recipe with it but I think it might work. If you do then please let me know in the comments section.
  • These cookies are naturally more crumbly than traditional cookies so handle with care.

Blend the dates
Blend the rest of the ingredients to form a dough
Mix in chocolate chips

After freezing for 10 minutes, scoop out balls
Firmly roll and flatten dough into cookie shape
Bake on 350oF for 10 minutes, cool completly

What is your favorite type of cookie?

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