Coconut Cream Cookies

 

These cookies were a labor of love! Coconut cookies are my favorite. I had in mind I wanted to create a whole-food and gluten-free coconut cookie. Under the Eden Tree we don't mess around with over processed, nutrient-stripped ingredients! But how do you make a delicious coconut cookie without such items?! After several failed attempts, the idea for these delicious darlings finally came to me. Bake some and enjoy!

Ingredients:

3/4 cup of cream of coconut

1/3 cup of ground oats

2 teaspoons of vanilla extract

1/2 teaspoon of salt

2 1/2 cups of coconut flakes

Directions:
Preheat the oven for 350 degrees F. Lay parchment paper on a baking sheet.

Add coconut flakes to an empty mixing bowl. Grind 1/3 cup of gluten-free oats in a food processor until a fine powder forms. Pour the ground oats over the coconut flakes and toss together with a flat spoon. Sprinkle with the salt. Add vanilla and mix well. Lastly, slowly pour the cream of coconut over all the ingredients. (Use real cream of coconut. It'll look slightly grey and unappealing when it comes from the can, but it makes a wonderful cookie.) Fold with a spook until completely mixed. 

Shape the wet cookie batter into little mounds on the parchment paper and bake until the cookies are completely golden brown, about 15 minutes. Allow them to thoroughly cool and harden before serving.

Warning: when served with a glass of cold almond milk, these cookies are too delicious to eat just one!