The bigger the better, chewy, crispy, sweet, chunky; you can get them in all kind of ways! And they are so easy to snack. But no, a cookie is not really something to eat every day, right?!

vegan-peanut-coconut-cookies-16aThat thought always makes me enthusiastic for making healthier versions of cookies. So yes, I love to make my own healthy cookies so that I can eat cookies more often than you should do with regular cookies that you can buy in-store. I wanted to use as much as natural and good ingredients as possible. Also, I wanted to make a cookie that fits many diets; gluten-free, sugar-free, dairy-free and vegan.

I ended up in using rice flour, oat flour and peanut butter as main ingredients. See the recipe for the other taste makers. These chewy cookies with crispy borders are a nice snack for giving quick energy to your body (rice flour, maple syrup) but also slow releasing energy (oat flour, peanut butter, coconut oil).

vegan-peanut-coconut-cookies-11a

Print Recipe
Vegan peanut coconut cookies
These cookies are very easy to make and they fit many different diets, since they gluten-free, sugar-free, dairy-free and vegan. They have crispy borders and are chewy on the inside.
Course Cookies, Snack
Prep Time 12 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
cookies
Ingredients
Course Cookies, Snack
Prep Time 12 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 325 degrees (160 degrees celsius)
  2. Combine the oat flour, rice flour, cinnamon, baking powder and salt in a large bowl
  3. Heat the peanut butter, coconut oil, maple syrup and coconut milk and stir until combined well
  4. Add the liquid mixture to the dry mixture and stir until combined
  5. Start kneading with your hand until you are have a firm dough
  6. Shape balls of the dough (by hand), and place them on the cookie sheet. Flatten them to a cookie of about 3″
  7. Be aware to place them about 1,5 to 2 inches apart from each other
  8. Top each cookie with some shredded coconut and gently press this in the dough
  9. Bake in the preheated oven for about 25 minutes or until they colored golden
  10. Let cool to crisp (but make sure you make them loose from the sheet, otherwise they will stick very badly when cooling down). They do come out a little chewy, so they won’t fully crisp.
  11. Enjoy these healthier slightly sweet cookies!
Recipe Notes

You can use butter to substitute the coconut oil

You can use buckwheat flour, almond flour or coconut flour to substitute the oat and/ or rice flour

You can use agave syrup or coconut sugar to substitute to maple syrup

Share this Recipe
Vegan peanut coconut cookies
Tagged on:                                                             

Leave a Reply

Your email address will not be published. Required fields are marked *

Instagram
YouTube
Facebook
Facebook
Pinterest