Happy Friday PVB fam!
At Pura Vida Body we LOVE coconut (almost as much as we love coffee)! In honor of the fact that it's Friday, and the perfect day for an end of week treat, we're sharing our current favorite coconut cookie recipe.
*Bonus* It's Vegan!
Chewy Coconut Lemon Cookies:
-3 tablespoons freshly squeezed lemon juice divided
-3 teaspoons grated lemon zest divided
-1 tablespoons cold water divided
-1 tablespoon ground raw flax seeds (whole flaxseeds will not do)
-1/2 cup extra virgin coconut oil solidified
-3/4 cup unrefined cane sugar
-1/2 cup plus 3 tablespoons all-purpose flour
-1/2 cup whole wheat pastry flour
-1 cup unsweetened shredded coconut
-1/2 teaspoon baking soda
-1/4 teaspoon Sea salt
For the cookies: In an upright blender, combine the flaxseed powder and water and blend until creamy. Pour the mixture into a large bowl and add the solidified coconut oil, sugar, the remaining lemon zest and lemon juice. Beat with a spoon until well blended and set aside.
In a medium size bowl, whisk together the flours, 1/2 cup of the coconut, the baking soda and salt. Combine the dry mixture with the wet mixture and stir just until well combined and smooth in texture. Cover and refrigerate the batter for at least 30 minutes before baking.
Preheat oven to 350°F. Drop the dough by tablespoons, about 2 inches apart, onto two parchment-lined or well-greased baking sheets. Bake until the edges are starting to turn golden, 10 to 12 minutes, rotating the sheets halfway through the baking time. Let cool for 2 minutes on the sheets, then transfer the cookies to a wire rack to let cool completely.
Hope you enjoy these delicious vegan coconut cookies!
Sorry for not having a pic of the final delicious outcome...we ate them all.