22 January, 2014
coconut almond cookies with a hint of chocolate (gluten free)
Ever had the experience of breaking open a fresh coconut, only to find it rotten? It happens to me every once in a while. Thankfully, there is frozen coconut which works just as well, not in all recipes, but at least some.
Here’s one, a very simple recipe to make delicious, soft cookies.
Preparation time: 15 minutes to prep dough, 16 minutes to bake. Makes 20-24 cookoies
shredded coconut- 1 cup
almond flour/meal- 1 cup
Ragi (finger millet) flour- 1/2 cup
cocoa powder- 2 tbsp.
dark brown sugar- 4 tbsp.
melted butter- 1/2 cup
1. Preheat oven to 350 °F.
2. Mix all ingredients together in a bowl.
3. Shape into small balls with hand and flatten onto a parchment-lined baking sheet.
4. Bake for 16 minutes and cool on a wire rack.
5. Store in an air-tight container.
Simple as that!
8 thoughts on : coconut almond cookies with a hint of chocolate (gluten free)
If I used olive oil or coconut oil instead of butter, and sugarfree powder instead of brown sugar do you think this would still work? Looks lovely and I’m tempted! 🙂
Thanks for visiting and the comment, Priya!
I have used coconut oil instead of butter in many cookie recipes and they work well. But I suggest using an oil that doesn’t have an overpowering smell. You may have to use a lesser quantity of coconut oil than the suggested butter amount to account for water content of butter.
I’m not sure about the contents of powder-free sugar. Does it have aspartame? I would recommend using powdered raw sugar because brown sugar contains molasses. Raw sugar also would contain molasses. Maybe jaggery would be a good choice too.
Let me know how it turns out!
Love coconut and happy to see these are gluten free!
What’s FINGER millet? We do millet. And thx for the follow. =)
finger millet is a type of millet very popular in India, known for its iron content and cooling property.
Yes, I’m familiar with the properties of millet. =) Huh. Haven’t come across that type in the U.S. Thanks. =)