Vegan Coconut Snowball Cookies
Ingredients
-
3
cups
shredded unsweetened coconut
-
1 ½
Tbsp
coconut oil
-
3
Tbsp
maple syrup
-
1 ½
Tbsp
aquafaba
-
Pinch
sea salt
-
½
tsp
vanilla extract
-
1
Tbsp
cornstarch
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Blend the shredded coconut in a food processor until it starts to clump together.
- Add the coconut oil, maple syrup, aquafaba, salt, and vanilla to the coconut and mix until combined.
- Add the cornstarch and pulse until a wet dough forms.
- Scoop out the dough into 1 ½ Tbsp mounds and place them on the baking sheet, leaving space between each.
- Bake for 13-15 minutes until the tops are lightly golden.
- Let the cookies cool on the pan for 10 minutes before transferring them to a cooling rack.
Nutrition Facts (estimated)
Servings
9 cookies
Calories
218
Total fat
19.5g
Total carbohydrates
11.6g
Total protein
1.9g
Sodium
19mg
Cholesterol
0mg
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