Coco Cookies: dairy free cookies I’ve been wanting for a while! A recipe without butter, much more digestible and especially deliciously decadent!
Coco cookies: the recipe
200g of flour
110g brown muscovado sugar
100g coconut oil (liquid weighing)
1 teaspoon of baking soda (or baking powder)
1 teaspoon vanilla extract
Preheat the oven to 180°C (rotating heat).
Melt the coconut oil and let cool.
Crush the nuts roughly.
In a salad bowl, put the melted coconut oil, the sugar, the egg and the vanilla etract. Mix with a mixer or wooden spoon. It will remain heaps of muscovado sugar, it does not matter.
Mix all the dry ingredients together: flour and baking soda and incorporate in the bowl about 1/3 of this dry mixture to the preparation (in order to reduce the number and size of the remaining sugar clusters). Finish with a wooden spoon.
Crush the chocolate into larger or smaller chips and add them with the nuts to the mixture.
On a trail with parchment paper, form small balls of dough spacing several centimeters. Flatten them very slightly with a fork.
Bake for 8 minutes. The edges should be just golden and the middle still soft.
Let cool and enjoy these delicious coco cookies!