Vegan coco cookies
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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!
Enjoy your meal!