Coco Cookies (dairy free)

Coco Cookies: dairy free cookies I’ve been wanting for a while! A recipe without butter, much more digestible and especially deliciously decadent!

Coco cookies: the recipe


200g of flour

110g brown muscovado sugar

100g coconut oil (liquid weighing)

1 egg

1 teaspoon of baking soda (or baking powder)

1 teaspoon vanilla extract

40g walnut

100g chocolate

Preheat the oven to 180°C (rotating heat).

Melt the coconut oil and let cool.

Crush the nuts roughly.

In a salad bowl, put the melted coconut oil, the sugar, the egg and the vanilla etract. Mix with a mixer or wooden spoon. It will remain heaps of muscovado sugar, it does not matter.

Mix all the dry ingredients together: flour and baking soda and incorporate in the bowl about 1/3 of this dry mixture to the preparation (in order to reduce the number and size of the remaining sugar clusters). Finish with a wooden spoon.

Crush the chocolate into larger or smaller chips and add them with the nuts to the mixture.

On a trail with parchment paper, form small balls of dough spacing several centimeters. Flatten them very slightly with a fork.

Bake for 8 minutes. The edges should be just golden and the middle still soft.

Let cool and enjoy these delicious coco cookies!

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