Double Coconut Cookies

Vegetarian
Be the first to rate this recipe

Ingredients

  • 1 1/2 cups organic shredded coconut
  • 2/3 cup brown rice syrup or organic orange blossom honey ⓘ
  • 1/4 cup arrowroot starch ⓘ
  • 2 tablespoons unrefined coconut oil
  • 1 fresh organic egg, beaten

Instructions

  1. Preheat oven to 425 degrees. Mix arrowroot with oil, beat in honey and egg, and stir in coconut. Drop by tablespoonfuls onto parchment paper covered cookie sheet; place in oven for 5 minutes, then turn heat down to 325 and bake until golden, approximately 15-20 minutes. Cool, and serve. Keeps in lightly covered cookie tin for up to 5 days, best served fresh.

Nutrition & Diet Analysis (per serving)

127 kcal 6% DV
Protein Fat Carbs

Macronutrients

Protein 4g 8% DV
Total Fat 11g 14% DV
Carbs 4.1g 1% DV
Fiber 2.3g 8% DV
Sugar 1.8g 4% DV

Electrolytes

Sodium 36mg 2% DV
Potassium 120.5mg 3% DV
Cholesterol 93.3mg 31% DV

Vitamins & Minerals

Vitamin A 37.3mcg 4% DV
Vitamin C 0.8mg 1% DV
Vitamin D 0.6mcg 3% DV
Calcium 16mg 1% DV
Iron 0.9mg 5% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

fresh organic egg coconut

You May Also Like

🥗

Spaghetti Marinara Recipe

VeganVegetarian
578 kcal 22.6g protein
🥦

Farfalle with Tomatoes and Feta Cheese

VegetarianDairy
127 kcal 6.7g protein
🥦

Kiwi Commotion Smoothie

VegetarianDairy
55 kcal 1g protein
🥗

Crispy French Fries with Mayonnaise Dip

VeganVegetarian
423 kcal 1.3g protein
🥦

Apple Financier

VegetarianDairy
665 kcal 24.5g protein
🥦

Fried Green Potatoes #5FIX

VegetarianDairy
455 kcal 8.1g protein
Vegetarian recipes → All recipes →