Vegan Coconut Cream Cookies

COOKIE

  • 40g maple syrup
  • 65g cup cacao powder
  • 45g brown rice flour

FILLING

  • The cream from one can of full-fat coconut milk chilled. (Place in the fridge the night before preparing you can dispose of or use the liquid portion elsewhere)
  • 2 tbsps powdered sugar

INSTRUCTIONS

  1. Preheat the oven to 120°C.
  2. Combine all the cookie ingredients and form a dough.
  3. Form as many balls as you like you can have 8 large cookies or 16 smaller ones. (Hint I always go for 8 because I’m less likely to have to share) flatten these to around ½ inch thick.
  4. Line a tray ( or 2 if you’re feeling generous) with parchment and place
  5. Bake in the oven for 8-10 minutes
  6. Leave to cool while you create your filling. You will notice the cookies are quite spongy when they come out but they will crisp as they cool.
  7. Place the coconut milk cream in a large bowl, add the powdered sugar and whisk until smooth and creamy.
  8. Optional but reccomended – (Have a sneaky lick of the whisk when no one is looking)
  9. Spoon onto your cookie and enjoy!

2 Comments Add yours

  1. What a great find! Thank you!

    Like

  2. Wow so simple but looks so amazing! great work (:

    Like

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