Coconut Cookies
Ingredients
-
5
tablespoons
virgin coconut oil or unsalted butter, softened
-
2
tablespoons
nonfat plain Greek yogurt
-
¾
cup
coconut sugar or light brown sugar
-
⅓
cup
granulated sugar
-
1
large
egg
-
1
small
lemon zest (optional)
-
1½
teaspoons
pure vanilla extract
-
¾
teaspoon
baking soda
-
¾
teaspoon
kosher salt
-
1
cup
all-purpose flour
-
¾
cup
white whole wheat flour or additional all-purpose flour
-
1½
cups
flaked coconut, sweetened
Instructions
- Cream the coconut oil (or butter), Greek yogurt, coconut sugar, and granulated sugar until light and fluffy.
- Add the egg, lemon zest, and vanilla, and beat until incorporated.
- Mix in the baking soda and salt.
- Gradually add the all-purpose flour and white whole wheat flour until just combined.
- Stir in the flaked coconut and refrigerate the dough for at least 1 hour.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough onto the baking sheet, spacing them 1 inch apart.
- Bake for 8 to 9 minutes until golden brown but still soft inside.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
20 cookies
Calories
143
Total fat
7g
Total carbohydrates
18g
Total protein
2g
Sodium
20mg
Cholesterol
17mg
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