7 Sweet and Slimming Coconut Cookie Recipes That You'll Just Love ...

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COMMENT

I adore coconut on so many levels, and have tons of great coconut cookie recipes I keep on hand that I’d like to share with you.

Some of these recipes are my own, while others are favorites of bloggers I like to keep up with.

In order to fit into my category of being a healthy, slimming cookie, the recipe must be three things: it must contain only real foods and preferably raw foods, it must be free of added sugar, and it contains no oils whatsoever.

Besides that, I’m up for anything that has coconut in it!

Coconut is such a wonderful food for enhancing brain function, increasing the function of your thyroid, and it is great for your metabolism, hair, skin and nails.

I adore coconut on so many levels, and especially love eating it guilt free!

Try making a batch of any of these coconut cookie recipes and I bet you’ll be on board the coconut fan wagon with me in no time if you’re not already!

1. Raw Coconut Chocolate Cookies

Raw Coconut Chocolate Cookies

One of my latest cravings led me to create one of the best coconut cookie recipes I’ve made thus far.2

Chocolate, coconut and a few extra healthy fats are what my tired and hungry body needed.

I wanted something sweet, satisfying and completely energizing, which is what these cookies provided.

My Raw Coconut Chocolate Cookies are not only nut-free, but also vegan, grain-free, gluten-free and contain nothing but clean ingredients!

Enjoy!

Serves: 16 cookies (1 inch round)

Ingredients:

1/2 cup unsweetened shredded coconut

4 dried figs (soaked in water one hour before hand to soften)

1/4 cup raw hemp seeds

1/4 cup raw chia seeds

1/4 cup ground, organic, cold-milled flax seeds2

1/2 tsp.

cinnamon

dash of powdered ginger (optional)

1 tbsp.

maca powder (optional)

1/2 tsp.

pure stevia extract

1/4 cup dark dutch cocoa powder ( much richer than regular cocoa and more alkaline)

2 tbsp.

raw cacao nibs

Directions:

Preparation: One hour before hand, soak your figs in water to soften.

Once the figs have soaked and softened up a bit, remove them from the water, but don't discard the soaking water.

It has much of the vitamins in the water, so you don't want to toss it.

It also helps soften the dough too.

Chop each fig into 6 smaller pieces each so they'll break down easier in the food processor.

Next, place the chopped figs, the soaking water and the rest of the ingredients into the food processor and pulse and process on high for several minutes (about 3 minutes), scraping down the sides as needed.

I also had to add about 2 extra tablespoons of water because I have an old food processor that isn't too great, but it does the job for now.

Remove the blade from your food processor and scoop the dough in to small cookie-sized balls on to a piece of parchment paper on top of a baking pan.

Place these in the freezer for at least 30 minutes to firm up and then serve.

I freeze mine permanently in a glass Pyrex dish, but you could also store them in a large Ziploc bag once they are frozen.

Just thaw for at least 10 minutes on the counter before serving or place them in the fridge for about 30 minutes before serving.

I like to toss 3 of these in a Ziploc baggie on my way out the door somewhere and I have a perfect portable snack on the go.

They won't melt, don't worry!

I find mine hold up for at least 4 or 5 hours before softening up too much.

Raw Coconut Snowballs
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