Today we have a cookie recipe from Alissa of Girl Makes Food. I spotted her mouth-watering photos on Foodgawker, and then spent a good amount of time browsing her blog, which is filled with amazing recipes like this Chocolate Pudding, and this Peaches and Cream Smoothie. And, bonus, many of her recipes are gluten free and vegan! Awesome. So happy to have you here, Alissa!
I am so honored and super excited to be part of the 12 Days of Gluten Free Christmas Cookie series here on The Pretty Bee! I suppose before I go right into cookie talk I should introduce myself. I am Alissa from GirlMakesFood where I blog about how much I love vegetables. (It’s actually a food blog with a focus on fast and easy vegetarian and vegan food). I am a culinary grad turned Holistic Nutrition Counselor, and my busy schedule led me to develop quick and approachable recipes that are chock full of healthy stuff. Which led me to blog about them!
Though I get overly excited about most seasons and holidays, Christmas time is definitely my favorite time of the year. It’s all about giving and togetherness, and of course, food. Cookies are a big part of my Christmas tradition, so I am excited to be developing and discovering cookie recipes that fit into my and my family’s dietary needs.
This recipe is really simple to throw together, and one I think would be fantastic to do with the kids. The preparation is as simple as put the ingredients in a bowl and stir, and you have to use your hands. Even I had a blast with that, and it felt a lot like making little snowballs that you squish into a cookie. Which just feels fun and Christmassy.
Crispy and Chewy Coconut Cookies
1 cup Unsweetened Shredded Coconut
2 tablespoons Coconut Oil
2 tablespoons Coconut Sugar
2 tablespoons Coconut Milk
2 teaspoons Ground Flaxseed
1 teaspoon Vanilla Extract
Pinch of Salt
- Preheat the oven to 325
- In a medium bowl combine all the ingredients and mix well.
- When the mixture is well combined, use your hands to press the mixture into balls about half the size of a golf ball (you should get about 14).
- On a cookie pan lined with parchment paper, line up all the balls and use the palm of your hand to squish them into a thick disc.
- Bake about 14 minutes, or until the coconut is golden, and the centers feel firm to the touch.
Allow to cool and then enjoy!!
Thank you for sharing this recipe, Alissa! These cookies look delicious, and I’m a huge coconut fan, so I will be making them very soon!