Yield: 20 cookies
ESPRESSO COCONUT COOKIES
Delicious cookies with an espresso flavor. It's a great way to indulge in a vegan and gluten free dessert or snack.
Ingredients
- 3 cups shredded and dehydrated coconut
- 1 tbsp ground chia seeds (chia egg)
- 3 tbsp water
- 1-2 tbsp coconut nectar or sweetener of your choice*
- 1/4 cup coconut oil (melted)
- 1 tbsp fresh orange juice
- 1 tbsp freshly brewed espresso
- 1 tsp espresso powder (optional) (for intense coffee taste)
- 1 pinch of Himalayan salt
- Few dark chocolate chunks to drizzle on top
Instructions
- First, prepare the chia egg : ground 1 Tbsp of chia seeds and mix it with 3 Tbsp of water in a small cup. Place it on the side for about 8-10 minutes, until the water is absorbed by the chia seeds.
- Preheat the oven on 180C (fan).
- Mix all the other ingredients (except the dark chocolate) together and stir well. Add the chia egg and stir until everything is well combined.
- Cover the baking tray with parchment paper. Take one teaspon of the dough in your hand and form a firm cone or ball and place it on the baking tray. **
- Bake for 6-8 minutes in the oven. When they are getting brown from the sides (and underneath), take them out.
- Let the cookies cool down before to move them (they will harden).
- Melt a few chunks of dark chocolate.
- Drizzle the cookies with the chocolate.
- When they have cooled down completely, store them in the fridge (up to 2 weeks). If they are still soft, let them harden in the fridge before to eat them !
Notes
* The amount depends on how sweet you like it and how sweet your sweetener is. Maple syrup and coconut nectar are for example more sweet than agave or rice syrup. I use only 1 Tbsp of coconut nectar in this recipe.
**Like all cookies without any gluten and thickener, it can break easily. They need to be squeezed and pressed very well with your hands together.
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