Gluten Free Coconut Cookies
These easy coconut cookies are free from gluten, nuts and dairy. They’re crispy on the outside and soft and chewy on the inside for a delicious snack or lunch box treat.
Ingredients
- 2 cups oat flour 180g
- ¼ cup coconut flour 28g
- ¾ cup brown sugar 150g
- ¼ teaspoon fine sea salt
- ½ cup shredded/dessiccated coconut 50g
- ⅓ cup raisins 50g
- ⅓ cup non-dairy butter, melted 85g
- 1 teaspoon vanilla extract
- 1 flax egg (mix one tablespoon ground flaxseed with 3 tablespoon warm water and allow to stand for 8-10 minutes to thicken)
Instructions
- Preheat your oven to 180C (350F) and line a baking sheet with parchment paper.
- Place the oat flour, coconut flour, sugar, salt, coconut and raisins into a large bowl and stir to combine.
- Pour in the melted butter, vanilla extract and flax egg and mix well. The dough should hold together when squeezed in your hand. If it’s too dry, add a little more melted butter or plant milk until it will hold together.
- Divide the mixture into 12 evenly sized balls and shape them with your hand to form cookie shapes. They will not rise or spread very much, so this will be the final shape.
- Place the shaped dough onto your baking sheet and bake for 12-15 minutes or until the cookies are turning golden brown and are crisp at the edges.
- Leave the cookies on the baking sheet to cool. They will be very fragile at first but will firm up as they cool. Allow to fully cool before serving.
Notes
- Storage: Store leftover cookies in an airtight container for up to 3 days. They will be crispy on the outsides on the day they are made but will soften overnight.
- Oat flour: If you don’t have fine oat flour, place 180g (2 cups) of rolled oats into a food processor or blender and blitz for a few moments to make a coarse flour and use this instead.
- Dried fruit variation: You can substitute the raisins for other dried fruits if you like, e.g. cranberries, blueberries or glace cherries.
- Egg variation: If you don't have a problem with eggs, you can use one medium egg in place of the flax egg.