Sunday, September 21, 2014

Scheherazade's Coconut Cookies

The science of baking eludes me.  I just know you have to carefully measure the ingredients because someone else has figured all that out.  So when I saw a recipe* for coconut cookies that are egg, gluten and dairy-free, I was curious to give it a try.  And while one cookie is rich enough to satisfy, I’ll definitely be making a double batch this weekend as they are good enough to eat for 1001 nights!


1 1/2 cups unsweetened shredded coconut
1 tablespoon coconut flour

1/8 teaspoon celtic sea salt
2 tablespoon coconut oil
1/4 cup honey
1 tablespoon vanilla extract


1.  Combine the shredded coconut and coconut flour in a food processor.

2.  Pulse in the salt, coconut oil, honey and vanilla until the dough forms a loose ball.

3.  Scoop up the batter 1 tablespoon at a time and gently roll it into a ball in your hands.  Put the ball onto a baking sheet lined with parchment paper.  Press it with your fingers into a 1/4” high round cookie shape.

4.  Bake at 350 degrees for 10 - 14 minutes, until the bottom edges are browned.

5.  Cool for 3 hours, then serve.

Makes 8 - 10 cookies.

*recipe adapted from

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