Crispy Vegan Coconut Cookies – a delicious recipe with u00bc, Maple Syrup, Coconut Sugar, Rice Flour, u00bc, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 170u00b0C (325u00b0F).
2
Mix coconut oil with maple syrup and sugar. Add rice flour, oat flour and 1/4 cup desiccated coconut, and mix again. The mixture will be crumbly and dry.
3
Start adding milk little by little and keep mixing until you have a dough that stays together when you press it.
4
Roll dough. Sprinkle with remaining 3 tablespoons desiccated coconut and slightly press the coconut down. Cut dough into even rectangles or squares.
5
Transfer cookies onto a baking tray covered with baking paper and bake for 15-18 minutes or until golden. Keep an eye on them because they can burn easily. They could be soft when you take them out of the oven, but once they cool down, they are crispy and delicious.
298
kcal
Calories
16
g
Fat
38
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 cups Coconut Oil, 2 Tablespoons Maple Syrup, 4 Tablespoons Coconut Sugar, 1/2 cups Rice Flour, and more.
Yes, Crispy Vegan Coconut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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