Vegan coco cookies

Step 1/9

Pre-heat the oven at 180 degrees. Prepare an oven tray with a baking sheet and cooking spray.

Step 2/9

• 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.

Step 3/9

• 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!

Step 4/9

• ⅛ tsp vanilla extract

Add the vanilla extract to the butter mixture and mix again.

Step 5/9

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.

Step 6/9

• 3⅓ g unsweetened coconut flakes

Knead the coconut flakes through the dough. If you like, you could also add dried strawberries!

Step 7/9

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!

Step 8/9

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.

Step 9/9

Let rest until completely cooled down. Enjoy!