; ) I used arrowroot& it worked great. We’re so glad you enjoyed them, Shanthi! That is often the issue. It all happens in the food processor where you’ll blend some shredded unsweetened coconut into a fine meal. Wondering, what would be the brand you’d recommend for coconut flakes? They’re also vegan, gluten-free and refined sugar free. “*In place of aquafaba, you can sub egg white if not vegan. Impossible to pick one flavor over the other for deliciousness factor!! Yes, these cookies freeze well for up to 3 months. *Depending on the brand of vegan butter you use, it could be that you need a little more or less soy milk so play it by ear, don’t add all of it in at once, start with 2 or 3 Tbsp and then add more until you get to a consistency where you can roll the cookie dough into balls. I wouldn’t recommend swapping all of them. I drizzled some chocolate on the top and added a little crushed candy cane too. These cookies are a riff off our Easy Vegan Macaroon Cookies (but somehow even better)! Please read my, The Best Vegan Pesto (Ready in 10 Minutes) ». GOOD. Loved how easy and delicious these were. Chewy Vegan and Gluten-Free Gingerbread Cookies, Chewy Gluten-Free Chocolate Gingerbread Cookies, Chocolate Dipped Rosemary Shortbread Cookies. Add the flour, baking soda, salt and desssicated coconut to a bowl and mix together and then add all of the dry ingredients in with the butter and sugar mix and mix together by hand (don’t use the electric mixer for this part) until crumbly. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Cookies came out really nice but I either need to invest into a processor or make these only for rare occasions. So glad you enjoyed them. I missed your reply! Maple syrup adds natural sweetness, vanilla a subtle vanilla flavor, and aquafaba more moisture plus binding power!. We used a cookie scoop and packed it pretty tight. Using a spatula mix until the shredded coconut is fully coated and the mixture comes together into … Scoop out into 1 ½ Tbsp mounds (I like using. These are amazing and so easy to make! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. Sounds like they were under-blended and not tightly packed…did you make any modifications? The aquafaba acts as a binder in these. Need help? Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Okay – I couldn’t wait to find out and I gave it a try. From scooping forward, I tried not to mess with them much and was gentle when handling. I left half the batch as per the recipe, and to the other half I added some freeze dries raspberries and strawberries. It’s worth a shot! I would suggest adding tightly packed to your recipe somewhere! Also, could it be possible that they were just slightly overbaked? In place of aquafaba, you can sub egg white if not vegan. But we haven’t tested other variations and can’t guarantee the results.”. (I’m going to experiment with adding cacao butter. Let us know how you make out in your second round, Vishnu! Soft, moist and buttery vegan coconut cookies packed with coconut flavor and texture! Thanks! So. When you whip aquafaba it mocks whipped egg white, adding air / lightness in a recipe. If you try this recipe, let us know! Was also wondering if you can freeze this? Can you just use the liquid from chick peas, w/o whipping it? Any idea what I could have done wrong? Privacy Policy, Vegan Pumpkin Cookies with Chocolate Chunks. So what are your thoughts on these vegan coconut cookies? made these last night and man oh man they did not work – melted into a weird sweet mess – almost like some kind of coconut tray bake. All that’s left is a little salt to balance the sweetness, and some cornstarch (or arrowroot), which helps add structure and more binding to the cookies. The edges will be firm and set but they will still be very soft in the middle. In fact, the finely shredded coconut (fine and dry) would not clump in the food processor either before or after adding the coconut oil and aquafaba. In place of aquafaba, you can sub egg white if not vegan. They smell amazing hahaha. Otherwise, you can experiment with egg replacers or flax eggs. I have a big bag waiting for some recipes! Thanks! Made these today with my daughter. I little dry at first so I added a little more coconut oil and aguafaba. For the best texture, you need to use brown rice flour, not white rice flour, for these cookies. Do you break out if you eat too much raw coconut?? I made these this morning and it was oh so delicious! Maple syrup adds natural sweetness, vanilla a subtle vanilla flavor, and aquafaba more moisture plus binding power! :). It was almost as if there was no binder at all in the recipe. Thanks for sharing the such information with us. Thanks so much for the lovely review and for sharing your modifications! Crisp and golden on the outside, tender and sweet on the inside. Scoop mounds of dough, about 1/4 cup each, onto baking sheets, about 3 inches apart. The oil adds moisture and can help them brown. I made these and while I just loved the flavour of them, mine too were quite fragile and crumbly. Love the 4-ingredient brownies too! Any suggestions? Thank you for another fantastic recipe! : store in a freezer-friendly container for up to 3 months. Made as written with egg white and they’re perfect and delicious! Love Love Love it!!!! They turned out just like your pictures! Hi Julie! Naturally sweetened, easy to make, and perfect for the holidays and winter! We’re so glad you enjoy them, Susan! I didn’t have a cookie scoop and did a mixture of using my 2TB measuring cup and molding on the cookie sheet with my hands when it didn’t come out together. For an optional kick of flavor, you could also dip these in dark chocolate (. Preheat oven to 170 degrees Celsius (340 degrees Fahrenheit), Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave, Add the maple syrup, salt, coconut flour, brown rice flour and pecan nuts, Mix well, adding the milk a little at a time until you get a firm but easily mouldable dough – add a bit extra milk if necessary, Lay out a sheet of greaseproof baking paper on a counter and roll out the dough until about 1cm or ½ inch thick. XXX. https://thequeenofdelicious.com/en/3-ingredient-coconut-cookies Add in the vanilla … I much prefer to follow the recipe exact (except I always use the egg white sub), but its depth possible to sub the syrup if you have some patience. Fold in mashed bananas … We are so glad you enjoyed these! I looked at your method for dipping in chocolate from your macaroon recipe. Cookies came out really well, thank you for the recipe!! Oh well?! Oops—your replies just now came through. Moving to your vegan brownies next :) PS: I love how you have metric conversion built in, really helpful! It tastes excellent though so we put it all in a big bowl to put in the fridge and its great added to yogurt or eaten by the spoonful! We’d guess that’s the issue or it needed more blending. Did you double the recipe? I only have to say that, they were moist and crunchy at the same time eaten 15minutes after baking, while the day after they became a bit fluffy and unctuos (even if kept closed inside a tupperware). I gradually added almond milk until it was appropriately moist to scoop. They go great with your morning cup of coffee, and make the ultimate afternoon sweet snack. The end result was that we had little coconut mashes that fell apart when you touched them. They were still so tasty though :), I made these today and well it was a flop. Thank you for sharing. I don’t have their feedback yet, but I’m very happy. Rude or insulting comments will not be accepted. =). I made these as a treat to celebrate my son’s birthday for his class. You can dig in right away, or let them cool and dunk or drizzle them in dark chocolate! However, I will use an egg if I make this one because I don’t have chickpeas on hand right now and I eat eggs. Did the condensed milk turn to oil or what? Oops! Mix wet ingredients in a smaller bowl. I used 4 Tbsp but you may need more if you use a hard vegan butter (less water content) or possibly less if you’re using a vegan buttery spread that has a higher water content than the one I used. Dana, another follower here who’d like to know if the coconut oil can be omitted from this recipe. Hi! Let’s do this! Please do us a favor and rate the recipe as well as this really helps us! Check out this tutorial! They’re thick and cakey, just sweet enough, with the perfect balance of banana and coconut flavour. I am going to try again but want to see if you had any tips. This is the easiest vegan coconut flour cookies you will ever make. same for me…they are in crumbles on the parchment paper on the cookie sheet. Privacy policy & disclosure. They turned out great though!! SO. You can also, Radicchio Salad with Cashew Ricotta Dressing, Roasted Brussels Sprouts with Balsamic Reduction. I used my hands to tightly shape them into mounds for baking but it wasn’t easy. See if you react to the manna first…. I don’t have a food processor. In a word, these vegan coconut cookies are simply - delicious.They’re thick and cakey, just sweet enough, with the perfect balance of banana and coconut flavour.They go great with your morning cup of coffee, and make the ultimate afternoon sweet snack. They are a bit heavy? It’s really expensive where I live. Oh, man. We followed the recipe carefully, used Trader Joes for everything but the mixture wouldn’t bind in the blender – we tried adding more of the aquafaba but it didn’t make a difference – it would help if you could recommend what ingredient one should add to help bind it if its staying crumbly. Hmm, which brand. Perfect for a holiday party! (I used unsweetened, as specified.) Thanks so much! Dessicated coconut is the best coconut to use in these cookies because it’s nice and fine but still provides all that coconut flavor and texture. Yes, please share your recommended brand of coconut flakes. Would you happen to know the nutritional value of aquafaba? Got to love a great ball of coconut bliss. Thanks for the great review Suna! Super dry. What is a serving size fore the coconut flour gluten free cookies? Next time would you mind leaving a rating with your review? Add the vegan butter and brown and white sugar to an electric mixing bowl and cream together. Let us now if you try it! Scoop mounds of cookie dough, about 1/4 cup each, onto the baking sheet, about 3 inches apart. Hmm, so strange! Next time, would you mind leaving a rating with your review? I am also wondering if coconut sugar might work well here, but I just used regular white sugar. ★☆ I made this (Or attempted to make them) today. Fluffy, 7-ingredient vegan coconut cookies that are reminiscent of a snowball! I, too, may need to invest in a food processor eventually! I used a spices blender and did it in batches. Next comes coconut oil for moisture and to help them brown. Left them in a tad too long, so they went slightly brown, but it didn’t affect the taste. These were amazing! Thank you! They’re made with plant-based ingredients, and lower in sugar, fat and calories than your typical cookies. I’m guessing the taste is about the same since the difference in ingredients is just binding, not flavor, additions. I used the Trader Joe’s unsweetened flakes. Yes you can freeze aquafaba. Thaw them overnight in the refrigerator and bring to room temperature, if desired, before enjoying. I’m a little confused on the servings. But if you give it a try let us know how it goes! Coconut-y How long do you think aquafaba (from a can of chickpeas) would last in the fridge? I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. These cookies spread beautifully on their own and I just rolled them into balls and baked them. More and more of us don’t eat any oil anymore, and I love that you usually suggest a substitute for oil in your recipes.