Cookie time ! Well again a cookie recipe, super good, soft on the inside, slightly crunchy on the outside with a good taste of coconut and nuts, and of course a subtle taste of chocolate (but light!). This recipe is not for chocolate lovers unlike this one or that one (you have a gluten free version right there ;) ) But it's just as delicious and tasty, I'm sure you'll love it!
-The allergens are: Gluten, nuts.
The necessary ingredients are flour, cane sugar, sunflower oil, cornstarch, lukewarm water, vegetable milk (here oats), vanilla sugar, baking soda, baking powder, nuts, grated coconut, chocolate chips (here from the Ichoc supernut brand) The necessary utensils are a kitchen scale, a measuring cup, a large bowl, a baking sheet, baking paper, a wooden spoon or spatula, blender.
This recipe of coconut and nut cookies is:
Easy and quick to make
Perfect for breakfast or coffee break
200g of flour
100g of cane sugar
11g of vanilla sugar
3 tbsp of cornstarch
1 tsp of baking powder
1 tsp of baking soda
60g of sunflower oil
4 tbsp of lukewarm water
15ml of oat milk
30g of nuts
30g of grated coconut
45g of chocolate chips
- Preheat the oven to 180°c.(136°F)
- Mix the water with the cornstarch in a bowl until the mixture is smooth. - Incorporate the sugars, sunflower oil, oat milk, baking soda then the baking powder - mix everything well. - In a blender, grind the nuts, chocolate and coconut together into small pieces. - Add the flour to the bowl then the contents of the mixer bowl then mix until homogeneous. - Mix a little with your hands then form small balls. - Distribute on a baking sheet covered with baking paper. - Bake for about 20min at 180 ° c. - Take them out of the oven when they start to be golden, let them harden in the open air.