17 February, 2015
I have a hard time finding (and creating) really good cookie recipes. I have tried some different versions in the past but they tend to come out too crunchy or too cakey (is that a word?). Just because it is in the shape of a cookie does not mean that it is a cookie. I love my cookies to be soft and slightly chewy(and healthy too of course). I came up with a 3 ingredient sugar cookie that looks, acts, and tastes like a cookie! You don’t have to feel terrible about eating these either. These are gluten free, refined sugar free, paleo, nut free and made with 100% real food.
***Sorry myvegans this recipe does contain a pasture egg but don’t worry I have an awesome dessert coming at you next. I did try to make this cookie vegan with a chia egg but it was a complete fail. I will keep trying!***
If you have not yet made the switch to pasture eggs then I highly recommend finding a location near you that sells them. I get mine at a local farm. Not only are the nutritionally superior but they are more humane too. Conventional eggs come from chickens that are usually raised in an overcrowded hen house or cage. They are fed grain-based feed and may be treated with antibiotics or hormones. It isn’t really enough to buy organic eggs in the grocery store because they still may have limited access to the outdoors. Pasture eggs arefound to have higher Vitamin A, E, and Omega 3 fatty acids. Plus they are free to roam outside like mother nature intended.
As a huge fan of real food made with real ingredients this cookie recipe fits the bill perfectly. Not to mention how easy they are to make! Make these your own with any add-in that are your favorites.
www.theorganicdietitian.com
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 2 dozen
Ingredients
- 8.8ouncebag unsweetened coconut flakes3 cups, or 1 cup coconut butter
- 1/4cupcoconut sugar
- 1eggpasture preferred
- Pinchsalt
- Optional add ins:
- 1teaspoonvanilla
- 1/2teaspooncinnamon
- 1/4cupchocolate chips
- 1/4cupgoji berries
Instructions
Preheat oven to 350 degrees.
In a food processor add the coconut flakes and process until smooth (nut butter like consistency).
In a bowl add the coconut butter, sugar, and egg.
Mix until combined.
Add in any optional add ins and mix until combined.
On a lined baking sheet add 1 tablespoon drops of the batter mixture.
Press down the dough with your fingers and mark with a fork if desired.
Bake until the edges are golden brown 10-12 minutes.
Let cool and store in an airtight container for up to one week.
Recipe Notes
*choose organic ingredients when possible.
17 Comments
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Share Your Thoughts
I make sugar cookies with coconut flour and stevia – THE BEST 🙂
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Great ingredients too. I bet those are good.
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This is awesome! I do actually have coconut butter in my kitchen, so I definitely need to try it out! :] Love that it only takes 3 base ingredients!!
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Yes you should try these! I love ingredients with only a few ingredients too. Im so happy when I can make that happen.
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I’m crazy for coconut macaroons and sugar cookies- I bet this recipe will be a delicious blend of the two!
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Yes exactly. That is how I would describe them.
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I love anything coconut! I need to make these cookies! I also need to find somewhere close by so I can switch to pasture eggs!
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Yes you should to both. I love getting my eggs from a farm because I know Im doing something good for myself but I am also supporting a local business at the same time.
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I’m a sucker for anything involving coconut butter, and these cookies sound great!
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I haven’t used coconut butter too much but now that I have I am definitely in love.
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These look amazing! Thanks for linking to the coconut sugar–I’ve never tried it before!
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I’m pretty sure the egg industry was one of the initial reasons for me going vegan, and then the (magical) discovery of buying eggs directly from my local farmers was my transition out of veganism. These cookies look delicious!
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Thank you so much. Local farms are great aren’t they?
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Yours look so good, but mine turned out very cakey (!) and a bit dry. I followed the recipe exactly. I processed the coconut flakes until they became coconut butter. Any idea?
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That is a a bummer! Make sure the coconut butter is pretty thin and greasy if you will from the fat. Maybe add some more coconut butter because the fat in the coconut is really what will make these cookies soft. I hope to try again.
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These were so dry and cakey and fell apart. Followed the recipe exactly.
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Sorry to hear that. I have gotten success stories with this recipe and a couple that have had trouble. My coconut butter was good and runny with a lot of fat but maybe some coconut gets oilier than others.
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