Coconut Drop Cookies
If you’ve never baked with coconut flour, you are missing out. This silky, gluten-free flour adds softness, natural sweetness, and chewiness to cookies and other baked goods.
Equipment
- Baking sheets
- mixing bowl
- Parchment paper or silicone baking mats
- whisk,
Ingredients
- 1 cup 125 g all-purpose flour
- 1 cup 120 g powdered sugar
- 1 cup 235 ml soy or other nondairy milk
- ¼ cup 60 ml canola oil
- ¼ teaspoon salt
- 2 cups 224 g coconut flour
- 3 cups 360 g shredded coconut, sweetened or unsweetened
- ½ cup 168 g agave nectar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon 15 ml pure vanilla extract
- ¾ cup 170 g nondairy yogurt
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line 2 baking sheets with parchment paper or silicone baking mats, such as Silpat.
- In a mixing bowl, mix together the coconut, flours, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the powdered sugar, milk, agave, oil, yogurt, and vanilla.
- Add the wet ingredients to the dry and mix until a thick batter forms.
- Drop about 3 tablespoons (45 g) of mixture per cookie onto the baking sheets.
- Bake for 20 to 25 minutes, or until the tops begin to turn golden brown.
- Let cool for 10 minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
For a tropical touch, pair these cookies with fresh fruit or a scoop of dairy-free ice cream.
Wine Advice:
Pair with a light, fruity white wine like a Sauvignon Blanc or a sweet sparkling wine.
Nutritional Information
Calories: 105 kcal | Carbohydrates: 13 g | Protein: 1.5 g | Fat: 5.5 g | Fiber: 3.5 g | Sugar: 5 g | Salt: 0.1 mg
