The inspiration for these crumbly, buttery creamsicle coconut cookies came from Whole Food’s winter coupon book. Their cookie is also plant-based, but the recipe called for mandarin oranges – which I couldn’t find that particular shopping day – and a whopping 1 1/4 cups of refined white sugar. The all-purpose flour (what has it done for me lately??) didn’t thrill me either, so I healthied up the recipe just a wee bit.Print
Crumbly, buttery creamsicle coconut cookies inspired by a recipe in Whole Food’s winter coupon bo
- 1/4 cup fresh orange juice
- 1 cup dates, soaked, drained and chopped
- 1/4 cup maple sugar
- 2 tsp. vanilla extract
- 3/4 cup coconut oil
- zest of one orange
- 1/2 cup coconut flour
- 2 cups whole wheat pastry flour
- 1/2 cup unsweetened coconut flakes
- 3 Tbsp. cornstarch
- 1 tsp. baking powder
- 1/4 cup unsweetened coconut flakes, for topping
- 1/4 cup sanding/decorating sugar, for topping
- Preheat oven to 325-degrees F and line two baking sheets with parchment paper. In a bowl, combine the 1/4 cup coconut flakes and 1/4 cup sugar and set aside. Have a small bowl filled with water handy, along w/ a flat-bottomed glass.
- In a food processor, add the orange juice, dates, maple sugar, coconut oil, and vanilla extract and process until fairly smooth. You will need to scrape down the sides of the bowl several times. Pour this mixture into a small bowl and set aside.
- In a large bowl, whisk together the flours, 1/2 cup coconut flakes, orange zest, cornstarch and baking powder. Pour the date mixture into the dry mixture and thoroughly combine. The mixture will be very stiff and crumbly. Add more orange juice or some nut milk if the dough does not come together when pressed.
- Scoop up enough dough to make a 1 1/2″ ball. Place the ball on the prepared baking sheet and continue with the remainder of the dough. Dip the glass in water, then in the sugar-coconut mixture and press down firmly on each cookie. Bake for about 14 minutes, switching pans halfway through. Cool on a wire rack.