Mini Chocolate-Coconut Cookies | image: Essy Roz
Mini Chocolate-Coconut Cookies | image: Essy Roz
Yes you read it right, these are mini chocolate-coconut cookies.
Do you remember the huge boxes of mini cookies that were filled with chocolate or butter cookies and each cookie was the size of a bite?
So it’s a exactly the same, only much healthier,
Gluten free and vegan 🙂
These are the days in which the kitchen heals us,
It brings anticipation for something good and indulgent,
It brings light into our home,
It brings joy to our hearts,
It makes us smile,
And it’s a protected space for our soul.
In this protected space for our souls these cookies were born,
Michael and I mixed,
Rolled,
Baked,
Laughed,
Tasted,
And most importantly we were at peace.
They’re exactly the size of a bite.
Listen, this is a small and playful cookie pan,
It’s finished as soon as it comes out of the oven.
There’s no other option,
The first bite of these cookies will make it impossible to stop eating them.
We will return the to Shavuot recipes tomorrow,
I’m sure no one misses them 😉
To quiet and pleasant days,
May optimism fill all of our hearts and give us pleasure and our children happiness🙏🏻
And above all, let us know more peaceful and calmer days ❤️
Mini Chocolate-Coconut Cookies | image: Essy Roz
Mini Chocolate-Coconut Cookies | image: Essy Roz
Mini Chocolate-Coconut Cookies | image: Essy Roz
Mini Chocolate-Coconut Cookies | image: Essy Roz
Mini Chocolate-Coconut Cookies
Ingredients: suitable for 14-16 cookies
- 6 tablespoons almond butter (for alternatives, have a look at “A little extra from me”)
- ¼ cup maple syrup
- 2 tablespoons cocoa powder
- ½ cup oat flour (for alternatives, have a look at “A little extra from me”)
- ¾ cup ground coconut
- ½ teaspoon baking powder
Steps:
- Preheat the oven to 355°F (180°C) on turbo mode, and line a baking pan with parchment paper.
- Put all the liquid ingredients in a bowl, the almond spread, maple syrup and cocoa and mix well.
- Add the dry ingredients to the bowl, the oat flour and the baking powder and mix a little.
- Add the ground coconut and mix again until you get a shiny chocolate ball of dough. Kindly note, the mixture should be sticky but comfortable to work with. If the mixture is too dry for you, add another 2-3 tablespoons of almond butter to make it more moist.
- Make small and sweet cookies from the ball of dough, and arrange them in the baking pan (kindly note that they need small and not very big spaces between them).
- Put in the oven to bake for 10-12 minutes until you get cookies that have puffed up and dried out a little.
Take the cookies out of the oven, cool for a little while and serve 🙂
A little extra from me:
- The mini cookies can be kept in a sealed jar on the counter for up to 5 days.
- You can replace the almond butter with peanut butter / tahini / any nut butter you choose. The almond butter will create the most delicious cookies 🙂
- You can replace the oat flour with almond flour.
- Click here to see how to grind oat flour at home.
- The dough is safe to eat even before baking, so it’s simply wonderful to enjoy the joint preparation experience with the children.
How to grind oatmeal at home
Mini Chocolate-Coconut Cookies | image: Essy Roz
Mini Chocolate-Coconut Cookies | image: Essy Roz
Mini Chocolate-Coconut Cookies | image: Essy Roz
Mini Chocolate-Coconut Cookies | image: Essy Roz
Mini Chocolate-Coconut Cookies | image: Essy Roz
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