Friday, 7 December 2018

Toasted Coconut Chai Cookies

These paleo and AIP compliant cookies are spiced with autumnal, wintry chai spices before being baked and topped with toasted chai coconut flakes. One to add to your festive bakes!

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Is it me, or is it this time of year that I feel more as if I want to play around with spices? It's that warmth they give, that's perfect for snuggling down under a blanket with a good book. 

Oh yes.

A pile of cookies on a plate with coconut flakes around

I've based these toasted coconut chai cookies on Eat Heal Thrive's beautiful shortbread recipe, but made a few adjustments along the way. 

I've used coconut oil in place of the palm shortening and jiggled about with the technique, adding a few extra ingredients along the way. 

They're crumbly, coconutty and surprisingly filling, so the good news is that you're probably not going to feel like baking a batch and eating them all in one go. But one with a cuppa in the late afternoon is a real treat. 

A hand reaching in and grabbing a cookie from a plate

Toasted Coconut Chai Cookies
Makes 12 cookies

Ingredients
115g (half a cup) coconut flour
good pinch of sea salt
scant quarter tsp ground cloves
quarter tsp ground ginger
1 tsp ground cinnamon
half a cup of extra virgin melted coconut oil (this will be about three-quarters of a cup if measured solid, before melting)
2 tbsp maple syrup
half teaspoon vanilla extract
4 tbsp cold water

1 heaped dessertspoon desiccated coconut flakes
pinch (about one-eighth of a teaspoon) each of ground ginger, ground cinnamon and ground cloves

Method
Preheat the oven to 165ºC/325ºF and line a baking sheet with greaseproof paper. 

In a bowl, mix together the coconut flour, arrowroot, sea salt, cloves, ginger and cinnamon until well combined. Pour in the melted coconut oil, maple syrup and the vanilla extract and stir well. At this point the mixture will look quite runny. Now add the water and mix in. The dough will start to thicken. Pick up bite-sized chunks of the mixture and roll lightly between your hands to make a rough ball. Place on the baking tray and flatten sightly with the palm of your hand. Repeat for the rest of the cookies. Bake for 10-15 minutes, until firm and starting to turn golden. Remove from the oven and leave to cool. 

Once cooled, make the toasted coconut topping. Measure the desiccated coconut into a dry frying pan and toast lightly, not taking your eyes off it and making sure to stir or flip the flakes every few seconds to prevent them burning. When they look golden and toasty turn off the heat and stir in the spices. Transfer immediately to a cold plate or saucer - otherwise the coconut will continue to toast in the residual heat of the pan and could burn. Sprinkle this over the cookies. 

Eat within 2-3 days, and store in a airtight container. 

Made this recipe? I'd love to see - tag me in @joromerofood on Instagram and I'll share any I see! 

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