The New Pumpkin Spice

Coconut is super trendy. Like pumpkin, it makes a good dairy-free substitution in cooking and baking. Coconut is pretty versatile. Unlike cashews, the flavor is not neutral, so I am careful with what it goes into. 

I made coconut cookies for some friends last week. They are very simple with a few twists from the original recipe...

These are super moist and crumbly with a spicy, nutty flavor. The best part? They use only 6 ingredients.

Coconut Spice Cookies

(Serves 12-14)

Ingredients:

1 cup of coconut flour

1 cup of coconut oil

1 cup of light brown sugar

1 flax egg*

1 teaspoon of vanilla

A few dashes of cinnamon

Instructions:

Mix dry ingredients in one bowl. In a microwave safe dish, soften the coconut oil ( this should take no more than 20 seconds).

Stir coconut oil in with dry ingredients. Add vanilla and mix until everything is well.

Spoon out dough and shape your cookies into the desired form. Keep in mind these cookies are crumbly and do not expand or flatten.

Bake for 18-22 minutes or until cookies have browned lightly on the edges. Enjoy!

Recipe Notes:

I recommend a flax egg as opposed to other forms of vegan eggs for texture.