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.
3cups360 g shredded coconut, sweetened or unsweetened
½cup168 g agave nectar
1teaspoonbaking powder
1teaspoonbaking soda
1tablespoon15 ml pure vanilla extract
¾cup170 g nondairy yogurt
Instructies
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.