Coconut Cookies

Inspired by Hannah Kaminsky’s Coconut Drop Cookies in “VegNews.” This recipe was not tested by Bob’s Red Mill. Lactose Free, Vegan.

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Votes: 5
Rating: 4.2
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Servings 10people
Submitted By Janel Ovrut Funk
Inspired by Hannah Kaminsky's Coconut Drop Cookies in "VegNews." This recipe was not tested by Bob's Red Mill. Lactose Free, Vegan.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 4.2
You:
Rate this recipe!
Servings 10people
Submitted By Janel Ovrut Funk
Inspired by Hannah Kaminsky's Coconut Drop Cookies in "VegNews." This recipe was not tested by Bob's Red Mill. Lactose Free, Vegan.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cookies
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large dry skillet over medium heat, add coconut flakes and stir constantly until flakes are golden brown. Immediately place in a large bowl and allow to cool completely. Once coconut has cooled, whisk in flour, baking powder and salt.
  3. In a medium bowl, combine sugar, agave and coconut oil. Then add wet mixture into dry mixture and mix until combined. Mixture may feel dry - use your hands to press the mixture so it begins to stick together.
  4. Using clean hands, form 10 "patties" of the dough about 2 inches apart on prepared baking sheet.
  5. Bake for 6 - 10 minutes, watching closely, until slightly browned along the edges. Remove from oven and let cool on a wire rack.
Icing
  1. While cookies cool, prepare icing by whisking soymilk into the confectioners sugar until you get a smooth consistency. Using a spoon, scoop icing into plastic sandwich bag. Cut a small hole in the tip of the bag to use as an icing bag and squeeze icing onto the cooled cookies.
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