1-BOWL VEGAN COCONUT “SNOWBALL” COOKIES

1-BOWL VEGAN COCONUT “SNOWBALL” COOKIES

1-BOWL VEGAN COCONUT “SNOWBALL” COOKIES
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Category: Dessert
Cuisine: Vegan, Grain free, Gluten Free

These cookies would make the perfect treat. Make them even more fun by adding some peppermint extract and topping with crushed candy canes or drizzling with melted dairy-free dark chocolate.

Total: 23 minutes
Prep: 8 minutes
Serves: 9

Ingredients

  • 3 cups shredded unsweetened coconut (not coconut chips)
  • 1 ½ Tbsp coconut oil
  • 3 Tbsp maple syrup
  • 1 ½ Tbsp chickpea brine
  • Pinch sea salt
  • 1/2 tsp vanilla extract
  • 1 Tbsp cornstarch

Instructions

  1. Preheat oven to 190 C and line a baking sheet with parchment paper.
  2. Add coconut flakes to food processor and blend for about 1 minute or a little more, until the coconut flakes start clumping together.
  3. When you squeeze some of the coconut in between your fingers, it should stick together like a gritty loose dough, kind of let wet sand.
  4. Add coconut oil, maple syrup, salt, and vanilla and mix for 20 seconds to combine.
  5. Add cornstarch and pulse several times to combine until a wet dough has formed.
  6. Scoop out into 1 ½ Tbsp mounds (I like using this scoop) and gently transfer onto your parchment-lined baking sheet, leaving a little room in between each cookie.
  7. They can be gentle, so scooping directly from the bowl and placing on the parchment without any additional handling is ideal.
  8. Bake for 13-15 minutes, or until tops are lightly golden brown and bottoms appear golden brown. They should puff up a little while baking, too.
  9. Be careful not to burn the undersides.
  10. Let cool on pan for 10 minutes, then gently transfer to a plate or cooling rack to cool completely.
  11. For an optional kick of flavour, you could also dip these in dark chocolate.
  12. These cookies are best enjoyed at room temperature. Store leftovers covered at room temperature for 4-5 days, or in the freezer up to 1 month.

Notes

We hope you LOVE these cookies Tender on the inside Crisp on the outside Coconut-y Perfectly (and naturally) sweet Easy & quick to make & Seriously delicious These cookies would make the perfect treat for the holiday table or cookie exchange. Make them even more festive by adding some peppermint extract and topping with crushed candy canes or drizzling with melted dairy-free dark chocolate.

 
 

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