Virtual Vegan Potluck: Coconut Butter Cookies with Mix-Ins

It’s here! It’s finally here! Woohoo!

Welcome to the Virtual Vegan Potluck – brainchild of Annie from An Unrefined Vegan.

When I first saw Annie’s posting for the potluck, I was intrigued, but too busy to do much more than sign up to “bring” a dessert. With Plants 2 Plate, my community presentation, quickly approaching, I’ve been buried in reading, researching, and PowerPoint! But, I couldn’t resist participating in this fun event. In real life, when I attend a gathering, I usually have to rely on whatever fits in my purse to feed myself. I would be ecstatic to attend a non-virtual vegan potluck. Wouldn’t that be awesome?! But, until I can convince a handful of my friends to sync their schedule AND make Veggie V approved goodies, I’ll settle for a gather of my virtual friends – whose food is not only Veggie V approved, but drool worthy!

I came up with the idea for potluck dessert kind of on accident. A couple of weeks ago, I tried to make blueberry muffins with coconut butter and coconut flour. Fail! I’ve never worked with coconut flour. I’m thinking an established recipe is going to be required. Stay tuned!

OK, back to my accidental recipe. The first thing I did to assemble my failed muffins was make coconut butter. I’ve made homemade coconut butter before in my old food processor, but I’d yet to make it in the Vitamix. Success! Two bags of desiccated, unsweetened coconut made about one cup coconut butter. After adding a couple flax eggs to the coconut butter and stirring it in, I couldn’t help thinking, “I bet this would make good cookies.” Guess what…it does!

Coconut Butter Cookies

(vegan, gluten free, grain free, oil free, refined sugar free, nut/seed free, soy free)

IMPORTANT: Use room temperature ingredients! If your coconut butter comes in contact with something cold, it will seize up. If this happens, just heat it up for a few seconds in the microwave or in a warm water bath.

1 c coconut butter (make your own by blending (in high-speed blender or food processor) 2 bags unsweetened, desiccated coconut)

2 flax eggs (2 TBSP golden flax meal + 5 TBSP water)

1/4 c maple syrup (or other liquid sweetener)

1 TBSP vanilla extract (I use alcohol free)

4 pks stevia (I use Nu-Naturals brand)

dash salt (less than 1/8 tsp)

Preheat oven to 350F.

Combine ingredients and stir to incorporate.

If your mixture is a little too wet and you don’t have any more coconut butter, try adding a little coconut flour. You want the consistency of the dough to be like play-dough: a giant, pliable lump.

Scoop small amounts of dough and place on parchment lined cookie sheet. Bake 10-12 minutes. You want to see a little, golden brown on the top of the cookies. Remove from cookie sheet immediately and cool on wire rack. (You want the bottoms to be exposed to air so they’ll cool and firm up.)

Mix-Ins

Add your favorite flavors to the mix!

Almonds + chocolate chips + splash almond extract

Chocolate chips + splash peppermint extract

Currents + Coconut flakes + dab coconut cream or a splash of extract (vanilla, coconut, banana, chocolate)

The ideas are endless!

3 Ways to Eat

Baked @ 350F for 10-12 minutes

Raw: Cold from the fridge or freezer

Raw: Warm from the dehydrator

****************************************************************************************************************************************

Thanks for coming to the potluck! Be sure to check out the other participants by clicking through the blog circle.

Check out Heather from veggie4ayear’s Strawberry Lemonade Cupcakes. Delicious combo!

Go to the original Virtual Vegan Potluck post for a list of all participants – links included!

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27 responses

  1. Pingback: Tropical Trail-Mix Cookies & My First Guest Post!! | Veggie V's Vegan Adventure

  2. Pingback: Virtual Vegan Potluck #3 | Veggie V's Vegan Adventure

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