Coconut jam dot cookies
POSTED ON December 21, 2011
Here is a delicious vegan cookie recipe in case you are seeking some last minute baking inspiration for the holidays.
These cookies couldn’t be more coconut-y; they have ground dried coconut, coconut flour, coconut oil and large shards of dried coconut too. The combination makes them crisp on the outside, very moist inside, and a winner with everyone who tries them!
I love baking these with a variety of flavored jams and think that raspberry would be a great festive color option for the holidays. I made them with apricot, black cherry, fig and blueberry, but I find coconut goes with any flavored jam, (or fruit spread as it’s called if it doesn’t contain sugar.)
Wishing you all happy, healthy and delicious holidays!
Ps. For those of you who don’t follow me on Facebook or Twitter. I spent a fun couple of days with the lovely people at Martha Stewart Living magazine, shooting a story for the January issue (out now) that features some of my favorite recipes and a profile of me and my pantry!
Coconut jam dot cookies
The exact amount of maple syrup in this recipe will depend on how moist your dried coconut is. The mixture should stay together when squeezed into a ball, but don’t be surprised if these cookies are a little crumbly when you make the indent to hold the jam. Just squeeze them together as best you can and enjoy their rustic charm!
If you end up with a mixture that is very wet, then allow it to sit for 10 to 15 minutes before shaping.
As with all vegan cookies, they are best eaten the day they were made.
1 ½ cups shredded dried coconut (“desiccated coconut” for any Australians)
1 cup regular rolled oats
½ cup almond meal
½ cup coconut flour
½ cup whole spelt flour
¼ teaspoon baking powder
¼ cup coconut sugar or maple sugar
5 tablespoons extra virgin coconut oil, melted
3 tablespoons extra virgin olive oil
¼ teaspoon sea salt
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar
6 to 8 tablespoons pure maple syrup
1 cup large flaked coconut
Sugar free fruit preserves, about 1 ¾ cups total (I like St.Dalfour)
Preheat oven to 325 degrees (I use convection, if you don’t have this option preheat oven to 350 degrees)
Line a baking sheet with parchment paper and set aside.
Place the shredded coconut and oats in a food processor and blend for about 30 seconds or until mixture resembles a course flour. Place in a bowl and add the almond meal, coconut flour, spelt flour, baking powder and coconut sugar. Stir well to combine and set aside.
In a small bowl combine melted coconut oil, olive oil, sea salt, vanilla, vinegar and 6 tablespoons of maple syrup. Whisk together well and add to dry ingredients. Use your hands to thoroughly combine the wet and dry ingredients.
Mixture should hold together and be moist, add more maple syrup if necessary and then stir in the large coconut flakes. Shape into balls, about the size of a golf ball and place on baking sheet and gently press down with your thumb to create an indent to hold the jam. You will need to re-shape edges of cookie as they tend to crack.
Spoon about 1 ½ to 2 teaspoons of jam into each cookie and bake for 16 minutes. Allow to cool completely before carefully removing from tray.
Makes about 16 2-inch cookies.