I'm a cookie fiend. Cookies are hands down my favourite baked good to make. Don't you just love them? I don't compromise on healthy ingredients though so you'll find these little delights both ridiculously delicious and also wholesome enough that you'll be happy to make them a daily occurrence.
This recipe is gluten, grain, dairy, refined sugar and dairy free, while still being absolutely DELICIOUS. No need to thank me.
These are the ideal cookie to bake with little people too. Everything is thrown in the food processor to combine and then you can either roll into balls and flatten with your fingers or roll out between two sheets of baking paper and use some cookie cutters. A fun task for little hands!
I hope you love them! Kelly x
Vegan peanut butter, vanilla & coconut cookies (makes approx 25 small cookies)
1 cup fine coconut
1 1/4 cup almond meal
1/2 cup peanut butter (I use Pics crunchy peanut butter)
2 Tablespoons coconut oil (or butter)
1/4 cup maple syrup
1 teaspoon vanilla extract
pinch sea salt
Preheat oven to 165 degrees celsius
Place all ingredients into a food processor and process for two to three minutes until dough is completely combined and smooth.
Roll heaped teaspoons of dough into balls. Use two fingers or a fork to flatten.
Bake for 10-12 minutes until lightly golden. Watch cookies very carefully as they will burn quickly.
Leave on the cookie sheet until almost entirely cooled.
Will keep for up to five days in the fridge.