Crispy Vegan Coconut Cookies
- 1/4 cups Coconut Oil
- 2 Tablespoons Maple Syrup
- 4 Tablespoons Coconut Sugar
- 1/2 cups Rice Flour
- 1/4 cups Oat Flour
- 1/4 cups Desiccated Coconut, Plus 3 Tablespoons For Sprinkling
- 1/4 cups Coconut Milk
- Preheat oven to 170u0b0C (325u0b0F).
- Mix coconut oil with maple syrup and sugar. Add rice flour, oat flour and 1/4 cup desiccated coconut, and mix again. The mixture will be crumbly and dry.
- Start adding milk little by little and keep mixing until you have a dough that stays together when you press it.
- Roll dough. Sprinkle with remaining 3 tablespoons desiccated coconut and slightly press the coconut down. Cut dough into even rectangles or squares.
- Transfer cookies onto a baking tray covered with baking paper and bake for 15-18 minutes or until golden. Keep an eye on them because they can burn easily. They could be soft when you take them out of the oven, but once they cool down, they are crispy and delicious.
ubc, maple syrup, coconut sugar, rice flour, ubc, ubc, ubc
Taken from tastykitchen.com/recipes/desserts/crispy-vegan-coconut-cookies/ (may not work)