You can be more than one thing at a time, sweet and salty, smooth and crunch, happy and annoyed. This recipe is both chewy and crunchy, nutty and coconuttty.
INGREDIENTS:
2+ cups of shredded coconut
Optional- 1 tablespoon honey and cinnamon
1/3 cup of vegan butter (or regular butter) or 1/3 cup of sunflower oil
1/3 cup of peanut butter (smooth or crunchy)
1/2 cup of coconut sugar
2 heaping tablespoons of brown sugar (or about 1/4 cup)
2 “vegan” eggs (2 tablespoons of oil + 2 tablespoons of ground flax seed)
1 cup of flour (regular or gluten free)
Option to add some protein powder with the flour
1 teaspoon of baking powder
INSTRUCTIONS:
Toast the shredded coconut until golden brown
For extra sweet cookies, drizzle honey oven the coconut and sprinkle on cinnamon
With a hand mixer, blend the butter, peanut butter, sugars, and eggs (optional to use real eggs).
Mix in the flour and baking powder
Stir in the coconut
Drop on a baking sheet lined with parchment paper
Bake at 350 for about 20 minutes or until golden brown
