When I found a recipe with the words ‘cookie’ and ‘coconut’, I’ll be right pervaded by a wave of enthusiasm and I can not help but try it.
So yesterday when I read this post on the site Marziaslife I started immediately to scroll the kitchen shelves to make sure I had all the ingredients.
Of course I have recreated my very own and totally vegan version of the recipe because, as you might know, a couple of years ago I started a reducetarian way of eating which reduce to the minimum the amount of animal products.
Here is the ‘revisited’ recipe for you.
2 cup and 1/2 of flour
1/2 teaspoon of baking soda
1 cup of brown sugar
1 cup of shredded coconut
2 tablespoons of chia seeds
125 gr of coconut oil
1 pinch of salt
1/2 teaspoon of vanilla powder
1 tablespoon of maple syrup
Start by pouring chia seeds in a glass; cover them with water and let stand for a few minutes; mix together and add a little of water, making sure that all the seeds are covered; let stand and repeat the process until the glass is half full; at this point put the glass apart and proceed with the remaining steps of the recipe.
In a bowl mix together flour, sugar, coconut, salt, vanilla, maple syrup and baking soda. Put the coconut oil in a bowl and, if your home is like mine and the temperature is below 23 degrees and the oil is still in solid form, heat it in a water bath or, more quickly, put it in the microwave fot 1 minute (but take an eye on it and switch it off just has melted, we do not want it to fry!). Then pour it into the bowl with the dry ingredients and stir it. At this point take the gel formed by the soaked chia seeds and add it to the mixture, stirring constantly.
When the mixture is homogeneous divide it into small balls and mash slightly to the center (but if you prefer bigger biscuits do it as you prefer) and place them on a baking tray with parchment paper, making sure to leave a little space between one and the other as they will grow a bit in the hoven.
At this point, bake at 175 degrees for 10/15 minutes. The cookies will be ready when the top part will turn into a golden color. Let them cool and, if you like, sprinkle with icing sugar.