I’m always working in the kitchen on a low sugar, healthier cookie for my family. I find most cookies overly sweet and as a family, we try to reduce the consumption of refined sugar where possible. On my countertop I always have my covered cake stand that is filled with muffins, bread, cookies or scones for snacking. My dad has them with coffee, my kids grab them on the way out for a quick snack – so my goal is to make it as healthy as possible. These turned out great and my kids don’t even miss the sugar. These have more of a shortbread texture. A cold glass of coconut milk and a cookie for an afternoon snack… perfect together.
2 3/4 cup of all purpose flour (I used King Arthur)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup of sugar
3/4 cup of melted coconut oil (cooled)
1 tablespoon of vanilla extract or paste
3/4 cup of toasted coconut flakes (finely grated)
Preheat oven to 350 degrees and line your baking sheet with parchment or a Silpat liner.
In a large mixing bowl blend your dry ingredients: flour, soda, powder and salt. Into your stand mixer, paddle attached, cream your sugar, eggs, oil and vanilla. Once combined, add the dry ingredients to the wet and blend until just combined. Add the coconut. Blend again. Then using a small melon baller or your hands, scoop out the dough and roll it in-between your palms. Then place it on your prepared cookie sheet and gently press down, flattening the cookie a bit. Bake for about 11-12 minutes or until the edges become slightly browned. Remove and let cool on the cookie sheet. Store in a covered container.
— Knead to Cook