Vegan coco cookies
Pre-heat the oven at 180 degrees. Prepare an oven tray with a baking sheet and cooking spray.
- 33⅓ g flour
- 16⅔ g sugar
- 15 g dark brown sugar
- ⅛ tbsp baking soda
- ⅛ tbsp vanilla sugar
- ⅛ tbsp ground cinnamon
- ⅛ tsp salt
Mix the flour, sugar, dark brown sugar, salt, cinnamon, baking soda and vanilla sugar together.
- 18⅓ g plant-based butter
- 10 ml coconut milk
Mix the butter and the coconut milk with a mixer. I prefer using sweetened coconut milk, but either way is fine!
- ⅛ tsp vanilla extract
Add the vanilla extract to the butter mixture and mix again.
Knead the butter mix and dry ingredients together with your hands until a ball of dough forms. If the dough feels wet and sticky, add more dough. If the dough feels too dry and does not stick, add a little butter.
- 3⅓ g unsweetened coconut flakes
Knead the coconut flakes through the dough. If you like, you could also add dried strawberries!
Wrap the dough in plastic foil and let rest in the refrigerator for about 10 minutes. This way, the butter hardens and the cookies will bake more evenly!
Grab the dough and split it up evenly in twelve little balls. Put them on the baking tray and put this in the oven for 15 to 20 minutes.
Let rest until completely cooled down. Enjoy!