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!

  4. Bought some coconut butter tonight just to try these out, but I’ve regrettably found myself in troubleshooting mode now, instead of noshing on cookies! As a first-time coconut butter user, I’m curious if my Artisana product wasn’t too hard? Yours looks so delightfully soft and fluffy, for the lack of another way to put it! I’m certainly no stranger to the whims of coconut OIL; how different solid, versus soft-solid, versus full-on melted can affect a recipe. Seeing as my cookies became more of a flat brittle-ish entity once they were through cooling (total collapse, in other words…) versus rounder mounds, it’s evident I did SOMETHING wrong! The harder butter didn’t blend fully and I was left with some white chunks. Everything else was pretty much normal, though maybe I began to fold in the coconut too soon?? Honestly, any thoughts you might be able to share with me about my results would be oh-so-helpful! Can’t imagine that I should’ve melted the coconut butter first??? Thanks! Still tasty even if they’re a bit unsightly. lol

    • Chelsy says:

      Raia, I made my coconut butter using the food processor. It usually produces a much creamier version than store bought. Also, make sure the eggs are at room temperature, cold eggs will harden the coconut butter inside of the cookies. The coconut butter definitely should not be melted :) Hope this helps. Let me know if you have any progress! Thanks for reading!

  5. Debbie Sutton says:

    These are so delicious. Our printer guy made them and brought them into work today so yummy. Great recipe.

  6. michelle says:

    i added oatmeal and pecan pieces best cookie ive ever had!

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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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