Cacao and Coconut Cookies

I am not sure how to describe these cookies without sounding insane or unbelievable. They taste addictive. Or naughty. Or indulgent. But they aren’t.

They’re also not full of oil or nut butter that can make ‘healthy’ cookies heavy and indulgent. Don’t get me wrong, I love an almond butter cookie as much as the next food blogger. But sometimes you just need a cookie that you can eat four of and not think twice about.

These are that cookie.

These cookies are also super easy to make. They are very much a throw-everything-in-a-bowl and mix kind of recipe.

The dough is also really easy to handle. Just press into balls or circles, place onto the lined baking tray and flatten with a spoon. They are not super sticky and hard to handle.

I use cacao powder for this recipe, and I love it because it gives a really rich, deep, dark chocolate flavour. However, you can sub for cocoa powder if you prefer. I have also tried them with my favourite protein powder, this chocolate peanut flavour, we I have become obsessed with because it tastes like a peanut butter milkshake!

Cacao and Coconut Cookies


Servings 10 Cookies

Ingredients

  • 50 g Coconut Flour
  • 60 g Cacao Powder
  • 100 g Egg White
  • 75 g Apple Puree*
  • 50 g Granulated Stevia/Sweetener (I use Truvia)

Instructions

  1. Pre-heat the oven to 185C.

  2. Mix all the ingredients together to form a sticky dough.

  3. Line a baking tray. Use a tablespoon to get equal amounts of mixture from the bowl and use your hands or the back of a spoon to form cookie shapes and place onto the tray.

  4. Bake for 15 minutes and then leave to cool and they will harden. 

Recipe Notes

*Apple puree can be bought at the supermarket- I get mine from the kosher aisle in Tesco. You can also get it in some baby food aisles. Alternatively, simmer chopped apples in a little water and blend them to make your own. 

 **You can also half the cacao powder for chocolate/vanilla/plain protein powder for protein cookies. 

Want to make it vegan? Swap the egg white with 12g egg replacer and 60ml water (you make also need a splash of dairy free milk to make the mixture).

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