Now and then, a cookie craving kicks in. Yet it can’t always be satisfied by a nutri-fied, nut n’ birdseed cookie. I’m talking a real, buttery, fluffy cookie. You know the one…
Since confectioner’s sugar, butter and bleached flour aren’t in the picture, I thought I’d try my hand at a creative plant-based alternative. And voila, coconut flour came to the cookie craving rescue!
Coconut flour contains a whopping amount of insoluble fiber and a low dose of digestible carbs, as well as a high protein content and natural sweetness. Most baking ninjas say it can replace up to 20% of flour in a recipe – I am personally OK with adding more. This lovely flour requires an equal ratio of liquid to flour (ie. it soaks up water like a sponge). Bonus, it’s gluten-free AND vegan! Like icing sugar. But healthy.
The paleo diet also happens to be a fan of coconut flour. I use the term ‘paleo’ quite loosely, mostly because coconut flour is either derived from the residue of coconut milk production, or ground from dried, defatted coconut meat. I’m fairly certain my ancestors didn’t bake traditional coconut flour dishes…but hey, I could be wrong.
As a fond lover of limes, putting them in the coconut was a natural choice. Like biting into a tropical oasis when it’s turtleneck season outside.
Lime Coconut Flour Power Cookies
1/2 cup coconut flour
1/2 cup raw almond butter (or sunflower seed butter)
1/3 cup organic unsweetened apple sauce
1/2 cup shredded coconut
2 flax eggs (or organic, free-range eggs if not vegan)
1/4 cup coconut oil, melted
3 tbsp fresh lime juice
Zest of one large lime (preferably an organic peel)
1 tsp baking powder
1/2 tsp pure vanilla extract
Pinch of sea salt
Optional: if you prefer things a little sweeter, try adding lucuma powder, coconut sugar or mashed banana
- Preheat oven to 350.
- In a food processor or mixing bowl, add the almond butter, coconut oil, lime juice, vanilla and apple sauce (or sweetener of choice).
- Next, beat in the eggs followed by the coconut flour, shredded coconut, lime zest, baking powder and salt. Blend well (dough should be gooey).
- On a parchment lined baking tray, use an ice cream scooper or tablespoon to scoop out cookies.
- Bake for 10-12 minutes or until edges are golden. Let cool for 5-10 minutes.
Peace & paradise xo
PS: if you’re interested in learning more about holistic nutrition, visit me at sweet balance health ♥ 🙂