NY Naturals Giveaway Winner & Cookie Stuff.

Cookie stuff today, but first, the winner of The New York Naturals Giveaway is

Gaby!

Bombay Ranch sounds like it would be bomb[ay] (aka. delicious) so that’s the one I’d most love to try!

 Congrats Gaby! I will email you with the deets :)

You all know that I have an obsession w/ coconut.

It’s no secret.

I’m coconut crazy.

Coconut butter is absolutely no exception.

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It’s my ultimate fave lately.

I have been using it in on dressings for my kale salads, smearing it on fresh strawberries, mixing it with my peanut butter…

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it’s getting a little crazy.

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There is nothing that coconut butter can’t improve.

Let’s put it into a cookie and see what happens.

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See, see?

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Improvement, people!

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These cookies are super “buttery” but made without any butter.

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Wait, what?

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It’s all about the buttery goodness of the coconut butter.

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Then I stuffed em’ w/ coconut and topped with dark chocolate chips.

Because, ya know, I’m so unpredictable.  ;)

 

 

 

 

 

 

5.0 from 2 reviews

Crispy Coconut Butter Cookies
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 21
 

Crispy cookies made w/ coconut butter & zero flour! These cookies have a true “buttery” flavor and are stuffed w/ shredded coconut & dark chocolate chips. Gluten-free, paleo, vegan, and refined sugar-free!
Ingredients
  • ¾ c. coconut butter (check my recipe index for a homemade version)
  • ¼ c. all-natural, no-stir almond butter (I used crunchy, but smooth works just fine)
  • 1 c. coconut sugar
  • 1 t. baking soda
  • ½ t. pure vanilla extract
  • 1 large egg (for vegan version 1 flax egg= 1 T. flaxseed meal + 2 T. water, mix let sit for five minutes)
  • 1 c. unsweetened, shredded coconut
  • dark chocolate chips (I used 70% cacao), as needed

Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the coconut butter, almond butter, sugar, baking soda, vanilla, and egg/flax egg until everything is incorporated & a large ball of dough begins to form.
  3. Fold in the shredded coconut.
  4. Using a small cookie scoop, scoop the dough by rounded teaspoons onto the prepared baking sheet.
  5. Slightly press 2-3 dark chocolate chips into the top of each cookie.
  6. Bake for 10-12 minutes or until lightly golden brown.
  7. Let the cookies cool completely on the sheet so that they can crisp up.

Nutritional Facts (per cookie, 1/21 of recipe): Calories: 112, Total Fat: 10.6g, Sodium: 67.9mg, Potassium: 38.8mg, Total Carb: 8g, Dietary Fiber: 2.3g, Sugars: 2.3g, Protein: 1.5g

MANGIA!!!

 

Comments

  1. I am a baker and I have to say, I have tried a LOT of paleo cookie recipes. I have even created some of my own. While they were all good, they were more along the lines of “good for a paleo cookie”. This cookie however, is UNREAL!!!! It may be one of the best I have ever tasted!!! I topped mine with some homemade caramel (using maple syrup) and they were just decadent!!!!!!

  2. I have tried several paleo cookies/desserts, and most are pretty good. However, this one is AMAZING!! You are going to LOVE them!!

  3. Keira says:

    can you omit the coconut sugar and sub for stevia in this recipe?
    thanks so much!

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  1. [...] Crispy Coconut Butter Cookies Get that buttery flavor sans dairy by using a coconut variety. Each of these cookies has 112 [...]

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