These cookies are chewy and only mildly coconut-flavored. In fact, the ladies at my office thought they were just really amazing oatmeal cookies! I keep coming back to them because they’re simple and delicious, and that’s how I like my baking.
Ingredients:
- 1 ¼ cups all-purpose flour*
- ½ tsp baking soda
- ¼ tsp sea salt*
- ½ cup butter (softened)
- ½ cup maple sugar (can substitute coconut sugar)
- ½ cup coconut sugar
- 1 egg
- ½ tsp vanilla extract
- 1 ⅓ cup dried unsweetened flaked coconut
*See notes on asterisked ingredients below
Instructions:
- Preheat oven to 350 F and prepare a baking sheet (I often just line with parchment paper & use the same paper for the whole bake).
- Combine flour, soda, and salt in a medium bowl and set aside.
- Cream butter with sugars until fluffy and pale, then add egg and vanilla, mixing until combined.
- Gradually blend in dry mixture, then add coconut.
- Drop by tablespoons and bake 8-10 min.
Intolerance Facts & Substitutions:
- As written this recipe is free from: Potato, Sugar, Soy, Meat & Fish
- As written this recipe contains: Fruit, Egg, Dairy, & Grain
- To make a dairy-free version substitute coconut oil for butter
- To make an egg-free version use a “flax egg” in place of a chicken’s egg (1 Tablespoon ground flax seed + 2.5 Tablespoons water)
Fruit-free flour and Potato-free salt
Ingredient Notes:
Flour – If you ever need to avoid fruit when baking (i.e. you ever bake for fruit-intolerant people, or need to avoid combining fruit with cane sugar and sometimes use cane sugar in your baking) use a flour that is NOT enriched. The vitamins used to enrich flours come from all kinds of sources, and many of them are fruit based. My go-to fruit-free all-purpose is Bob’s Red Mill Organic Unbleached Unbromated – the only ingredient is “Organic Hard Red Wheat.”
Sea Salt – Mined salts are different from sea salts. If you need to be potato-free you want real sea salt. In my home baking I use “Sel Gris” fine stone ground French sea salt from Salt Works – a company based in Washington State.
This recipe comes from the kitchen of Dr. Rebecca Zeff, one of the Salmon Creek Clinic’s Naturopathic physicians.
