Cracked coconut cookies with cocoa powder

The cookie season is already here, but you still haven’t been able to prepare the December baking list? The recipe for these coconut goodies will quickly find itself among the first. ‍ Manja M. Extremely soft vegan coconut cookies with cocoa powder – believe me, you will be amazed at how quickly they will run out. These cookies are great for the upcoming Christmas holidays and a sweet, merry December.

Amazing for the Christmas holidays
Soft, delicious and not too big with a wonderful coconut and cocoa flavour.
Not to sweet
Good for a longer time (6-7 days)
The recipe is very simple, so you will easily master it.

To avoid powdered sugar, you can roll the them in cocoa powder. The cookies will be just as good, but much darker.

Which cocoa powder to choose?

Cocoa powder has a pleasant chocolate taste and a great nutritional value. We include this extremely popular product, all over the world, in various drinks, creams, pastries, cakes, .. Thanks to cocoa beans, we can easily turn any dessert into a real source of joy. Since there are so many products on the market, the question is often asked – How to choose the right cocoa powder?

The main characteristics that we must pay attention to when choosing are: Cocoa from organic production, without added sugars, quality type of cocoa, cocoa beans and composition. All types of cocoa beans are divided into two groups – forastero and criollo. However, only the second group includes noble types of raw materials that give cocoa the right quality. Cocoa was considered the food of the gods among the ancient peoples of South America. Bio Nature’s Finest cocoa powder is raw and organic cocoa from the highest quality whole cocoa beans – Criolla. It contains magnesium and iron, which help reduce fatigue and exhaustion, and zinc which protects cells from oxidative stress and helps maintain healthy hair, nails and skin. It is a rich source of antioxidants, has even higher amount then the green tea!

Ingredients for the coconut cookies:

125g coconut sugar
80g coconut oil
1 TBS. ground flax seeds
1dcl rice drink with coconut
1 TBS. vanilla extract
190g flour
120g coconut flour
120g cocoa powder
2 tsp. baking powder
pinch of Himalayan salt
powdered sugar

Directions

Preheat the oven to 180 ° C and pre-line two baking trays with baking paper.
In a large bowl, add the sugar and melted coconut oil. Mix well with a spatula to combine the ingredients well and make the mixture smooth. Add ground flax seeds, vegetable milk with coconut and vanilla and mix everything together again. Using a strainer, sift the flour, cocoa powder, baking powder and Himalayan salt into the bowl. Stir until the dry ingredients combine with the wet ones and a soft dough is formed.
Sift powdered sugar on a plate. Take about one teaspoon of the prepared dough and form a ball. Roll it in the sugar on a plate. The more powdered sugar there is, the nicer the cookies will crack.
Place the balls on the prepared baking trays, about 2cm apart, as they will spread a little more. Bake for about 10-12 minutes – until they crack.
Freshly baked cookies may look too soft, but when cooled they will get the right texture. Cool them on the baking tray for at least 10 minutes, then transfer them to the rack. Keep the the cracked coconut cookies in a sealed container for 6-7 days.

Enjoy! Tips *Instead of coconut oil, you can use any other oil, melted cocoa or plain butter. *You can use vegetable milk that is your favourite – soy, almond or rice milk. *If the dough is difficult to work with and is too sticky, place it in the refrigerator for about 30 minutes, then try again. You can also wet your hands a little to make the dough less sticky.