This cookie recipe comes from Janel Ovrut Funk, of Eat Well with Janel, as part of our month long celebration. Janel is a Boston-based registered dietitian who loves helping people reach their nutrition goals, one bite at a time. Janel shares her culinary adventures in her blog Eat Well with Janel, Facebook fan page, and loves to tweet @DietitianJanel.
Makes 10 cookies
- 1 cup Unsweetened Coconut Flakes
- 3/4 cup All Purpose Flour
- ¼ cup Bob’s Red Mill Coconut Flour
- ½ – 3/4 tsp Salt
- 1/4 cup Brown Sugar
- 1/3 cup Agave Syrup
- 1/4 cup Coconut Oil
For the icing:
- ½ cup Confectioners Sugar
- 1-2 Tbsp Soymilk or other Non-Dairy Milk
1. Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large, dry skillet over medium heat, add coconut and stir constantly until flakes are golden brown. Immediately place in a large bowl, and allow to cool completely. Once coconut has cooled, whisk in flour, baking powder, and salt.
2. In a medium bowl, combine sugar, agave, and coconut oil. Then add wet mixture into dry mixture and mix until combined. Mixture may feel dry – use your hands to press the mixture so it begins to stick together.
3. Using clean hands, form 10 “patties” of the dough about 2 inches apart on prepared baking sheet.
4. Bake for 6-10 minutes, watching closely, until slightly browned along the edges. Remove from oven and let cool on a wire rack.
5. Meanwhile, prepare icing by whisking soymilk into the confectioners sugar until you get a smooth consistency. Using a spoon, scoop icing into plastic sandwich bag. Cut a small hole in the tip of the bag to use as an icing bag and squeeze icing onto the cooled cookies.