These not too sweet, soft and cake-like cookies are vegan, gluten free, high in fiber and protein, and most importantly, are delicious!
*1/4 cup sugar (half white half brown)
1/4 cup natural peanut butter
1/4 cup applesauce
1 TBS ground flaxseed
3 TBS warm water
1/2 tsp pure vanilla extract
1/2 cup plus 2 TBS coconut flour
1/2 tsp baking soda
1/8 tsp salt
Preheat oven to 350 degrees. Mix the ground flax and water, set aside to gel. Whisk together the sugar, peanut butter, applesauce, vanilla, and gelled flax mixture. Combine the dry ingredients and add to the wet. Spoon dough onto a parchment-lined cookie sheet and flatten (they will not spread in the oven). Bake for 8-10 minutes.
*I originally planned on using 1/2 cup of sugar but coconut flour seems to have its own subtle sweetness and therefore I reduced the sugar to 1/4 cup. The cookies aren’t very sweet but are still very delicious. If you’d like a sweeter cookie however, I recommend adding the additional 1/4 cup.
A day later these cookies are still soft and delicious! They’re not overly coconutty but the flavor is detectable. For more of a coconut flavor you could add shredded coconut, coconut oil or butter instead of applesauce, or coconut extract instead of vanilla extract. I personally like the faintness of the coconut flavor and think the most beneficial addition to these cookies would be chocolate chips!
Oh yeah, the nutritional stats on these? I made 15 cookies but if you make 12 larger cookies you get over 3 grams of fiber and over 2 grams of protein in a sub-100 calorie cookie. Go ahead, have one. Or three!
Question: Are you a coconut fan? I used to hate coconut, but now I love it!