Chocolate and vanilla coconut butter cookies
Moist and cakey, these delicious nut-free cookies contain homemade coconut butter for a rich delicious flavour. Perfect for lunchboxes.
- Prep time
- 20 min
- Cook time
- 8 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g desiccated coconut
- 50 g sugar
- 2½ tbsp potato flour (potato starch)
- ½ tsp bicarbonate of soda
- Pinch salt
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp grape juice or other fruit juice
- 50 g chocolate ((or ⅓ cup chocolate chips))
Instructions
- 1
Preheat the oven to 170°C (335°F) . Line 2 baking sheets with greaseproof paper or a silicon liner.
- 2
Put the desiccated coconut into the bowl of a food processor, and process until the oil is released and a smooth coconut butter is formed - this may take 10-15 minutes, just leave the motor running. Once the coconut has turned into coconut butter, scrape down the sides of the bowl and process again to get it nice and smooth.
- 3
Add the sugar, potato starch, bicarb and salt to the bowl and process until combined.
- 4
Add the egg, vanilla and juice, and process to a soft dough.
- 5
Remove half of the dough to another bowl. Melt the chocolate and add it to the half still in the food processor. Quickly process to combine. (At this stage, you can refrigerate the dough for 10-20 minutes, which will make it easier to handle, but this is optional.)
- 6
With damp hands, divide each flavour of dough into 12 balls and place onto the lined trays. Use your fingers to squash them down into circles approx 5-6cm (2-2½ inches) diameter. If desired, use a fork to press a pattern onto the top of the biscuits.
- 7
Bake at 170°C (335°F) for 5-6 minutes, swapping the trays over halfway for even browning if necessary.
- 8
Remove from the oven when the cookies are just starting to brown. Allow to cool on wire racks before eating!