Who says cookies can’t be healthy? These chocolate dipped coconut cookies are going to make healthy eating a total joy, and so much easier to stick to!
Each cookie is wonderfully crunchy on the outside but perfectly soft on the inside; the texture is so spot on you’d never believe they were both gluten free and vegan. The half covered chocolate side with delicious desiccated coconut makes these cookies even more irresistible and adds something truly special.
Chocolate Dipped Coconut Cookies
Each bite will be a total joy, and they’ll satisfy any sweet craving without the sugar crash afterwards – there’s no reﬁned sugar in these cookies!
- 180g buckwheat flour
- 2 tbsp flaxseed mixed with 4 tbsp water
- 70g coconut oil
- 50ml almond milk
- 1 tsp vanilla extract
- 4 tbsp pure maple syrup
- 1/2 tsp baking powder
- 50g desiccated coconut
- 80g dark chocolate
Pre-heat the oven to 150 degrees celsius.
Mix the ﬂaxseed with the water and leave to thicken up for 5-10 minutes.
Add the coconut oil, maple syrup and vanilla extract to your Ninja Kitchen food processor and blend together.
Sift in the buckwheat ﬂour, then add the baking powder and now thickened ﬂaxseed mixture into the food processor and blend again.
Pour the almond milk into the food processor and combine everything well.
Roll the dough into small cookies using your hands and place on a lined baking tray.
Bake for 12-14 minutes or until the cookies start turning golden, then remove them from the oven and leave to cool.
While the cookies are cooling, add the dark chocolate to a saucepan over a low-medium heat and allow to melt gently.
Dip each cooled cookie into the melted chocolate so it’s half covered then place back on the baking tray and sprinkle with desiccated coconut. Repeat with the rest of the cookies.
Place into the fridge for 10 minutes to let the chocolate harden then remove from the fridge and enjoy!