Sorry I have been MIA this week, Pete and I have been in New York, running around for work, but well fueled by SO MUCH FOOD. Gourmet Burgers, Southern Italian food, Sushi, Vegan food from Jean George (who knew!?), as many french-fries as possible (always my M.O.) and we are capping it off tonight with epic Greek food. Basically, I will be rolling off the plane tomorrow.
But I know that these cookies are waiting for me in the freezer, and before I have to put myself on some sort of detox program, I am probably going to finish them off this weekend.
I made them two weeks ago, and absolutely LOVED the way they turned out. The texture is actually very similar to an oatmeal cookie due to all of the coconut, but with no oats (my tummy says thank-you!) and while you could absolutely just make these coconut cookies, I love the addition of the blueberries.
There was no way to add fresh blueberries and not have them be rubbery and soggy, but turns out freeze dried blueberries are absolutely delicious and work really well. I made some cookies that were similar to these many, many years ago, PRE food allergies, and they were the inspiration. They sell the freeze dried blueberries at Trader Joes, (you could easily sub out dried blueberries or freeze dried strawberries or raspberries which they also have.) And if you don’t do nuts, then just swap the almond butter for sunbutter and forgo the almonds- still delicious!
- ½ cup vegan butter at room temperature
- ½ cup creamy almond butter
- 2 teaspoons vanilla extract
- 1 ½ cups brown sugar
- 2 cups shredded unsweetened coconut
- 2 cups gluten-free all-purpose baking flour (I used Bobs Red Mill)
- 1 teaspoon kosher salt
- ½ teaspoon xanthum gum
- ½ cup unsweetened coconut milk (the kind that comes in a refrigerated carton)
- ½ cup flaked almonds
- 1.2 ounces freeze dried blueberries
- Preheat the oven to 350 degrees. Prepare 2 sheet pans with silpats or parchment.
- Cream together the vegan butter, almond butter, vanilla and brown sugar until creamy.
- Add the shredded coconut, flour, salt and xanthum gum and mix well until you have a dry dough.
- Add the coconut milk a few tablespoons at a time until you have a uniform dough. Briefly mix in the almonds and then the blueberries until they are just mixed in. Scoop the dough by the rounded spoonful (I used a medium ice cream scoop) to the prepared sheet pans.
- Bake the cookies at 350 degrees for 10 minutes. Pull the cookies out and smack them on the top with a spatula to flatten them out and put back in the oven for another 6-8 minutes until lightly golden on the edges. Remove from the pan and let cool.
Would you share with me your favorite foodie places/restaurants in NY. My son just moved there and I want ideas for when we visit. Thanks!!!!
These cookies are delicious! They turned out perfectly. I will be making them often. I am so grateful for your allergen free recipes.
nicely different cookie recipe with a really creative pairing of ingredients, thank you
Heather, I have just discovered your “pure delicious” cookbook and I am thrilled! So many allergy free recipes books, well, aren’t! Yours is the first cookbook that I have read where I can make MANY of the recipes! Hooray! I have a question about xanthum gum. I am allergic to wheat, corn, dairy and soy, which makes using xanthum gum not possible. Do you have a substitute I can use? Again, LOVE your cookbook! Susan