Coconut Cookies

I wanted to make a favorite chocolate chip cookie recipe of ours, but I ran out of vegan chocolate chips..  So chose to alter the recipe a bit and use shredded coconut instead. Talk about delicious! I think I love these even more than the chocolate chip version!

These cookies are super easy to make, and they are also vegan, soy-free, and gluten-free. If you don't need those specific restrictions, you can use a regular egg, butter and shortening and still get a super tasty cookie!

I made them a lot (with chocolate chips) before we had to go DF/SF, so I can tell you they are amazing any way. However, it's also nice to have recipes like these on hand so that you can share a sweet treat with your friends & loved ones who do have allergies and dietary restrictions. It can be frustrating and hard to try to find something tasty you can actually enjoy when you fall into that category, and it's so wonderful when someone makes something you can eat!

Here is a link to the printable recipe, and you can read on below for it as well.

Enjoy!

Coconut Cookies

Preheat: 375˚

You will need: 

medium-sized mixing bowl   |  rubber spatula   |   danish dough whisk or wooden spoon

baking sheets   |   medium cookie scoop   |   parchment paper or silicone liners

 cooling rack

Ingredients:

• ⅓ C vegan butter, softened

• ⅓ C palm shortening

• 1 C packed brown sugar

• ½ C sugar

• 1 tsp salt

• 1 tsp baking soda

• 1 flax egg

• 1 Tbsp vanilla extract

• 2 ¼ C almond flour

• 1 C shredded coconut
  

Directions:

1. Make your flax egg: combine 1 Tbsp ground flax meal with 3 Tbsp of water, set aside for 5 minutes.

2. Preheat oven to 375ºF.

3. Combine butter and shortening, beating until fluffy.

4. Beat in sugars.

5. Stir in baking soda and salt.

6. Add in flax egg and vanilla.

7. Mix in the almond flour, stir well to incorporate.

8. Stir in shredded coconut.

9. Line baking sheets with parchment paper. Scoop the dough onto the trays.

10. Bake 6 minutes per tray. The cookies will not look done, but take them out anyway! (Unless you like crispy cookies, then bake until edges are golden - about 7-8 minutes). Allow the cookies to cool on the baking sheet for a few minutes so they can set, then transfer to a wire cooling rack.

To make this vegan and soy-free I use Trader Joe’s Vegan Buttery Spread & Sprouts Palm Shortening. Before having to cut dairy and soy, I would make this with regular butter and shortening and use chocolate chips instead of coconut, and it was always delicious!