December 3rd, 2024
Recipes
Coconut Puff Cookies
Valentina P
- Difficulty
•
- Time 10" (plus chill time)
No-bake cookies that are crunchy, chewy, and super tasty. Made with puffed rice, coconut butter, coconut flakes, honey, and optional chocolate. Freezes well.
How To MakeDiet Type: Classic
Shopping List
-
Cookie
- 1 cup puffed rice or millet
- 1/4 cup honey (or brown rice syrup or maple)
- 1/4 cup coconut butter (not coconut oil)
- 3 tablespoons unsweetened shredded coconut
- pinch of salt Topping (Optional)
- 1/4 cup chocolate chips, melted
- 2 tablespoons unsweetened shredded coconut
Instructions
- Step 1: Heat the honey and coconut butter in a microwaveable bowl until runny, about 20 to 30 seconds. You can also do this in a small saucepan over a stovetop.
- Step 2: Stir the warm honey mixture with the puffed quinoa, shredded coconut, and salt until well combined. It will be very sticky.
- Step 3: Use your hands to mold the dough into flattened cookie shapes. Place in the refrigerator or freezer to harden.
- Step 4: This is an optional step: coat or dunk the chilled cookies in the melted chocolate topping. Use more chocolate, if needed. Sprinkle with coconut flakes and place in the refrigerator or freezer to harden.
- Serve: Store these cookies in the fridge, or far longer in the freezer. Eat them straight out of the freezer for extra chewiness. Enjoy.
Recipe Notes
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Nutrition
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What you should eat next
Coconut Puff Cookies
PT10M 1 cup puffed rice or millet 1/4 cup honey (or brown rice syrup or maple) 1/4 cup coconut butter (not coconut oil) 3 tablespoons unsweetened shredded coconut pinch of salt 1/4 cup chocolate chips, melted 2 tablespoons unsweetened shredded coconut Gluten Free Vegan 8 Servings
Ingredients:
