Υγιεινά μπισκότα καρύδας με Matcha Ninja, χωρίς γλουτένη, ιδανικά και για χορτοφάγους - Healthy, vegan and gluten-free matcha coconut cookies
Matcha Coconut Cookies (GF - Vegan - LF)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Delicious and nutritious Matcha Coconut Cookies, filled with coconut "whipped cream" 

Course: Dessert, Snack
Keyword: coconut, Cookies, gluten-free, healthy, lactose-free, Matcha, Matcha Ninja, vegan
Servings: 17
Author: Evi
Ingredients
Matcha Coconut Cookies:
  • 200 g grated coconut
  • 60 g pumpkin seeds ground in a food processor
  • 150 g white almonds peeled ground in a food processor
  • 160 g honey or maple syrup
  • 1 tablespoon Matcha Ninja
  • 1 teaspoon vanilla extract
  • 5 tablespoons (80ml) of coconut oil, melted
  • 3 tablespoons of coconut water *see note
Coconut Cream Filling:
  • 2 cans of coconut cream
  • 2-3 tablespoons stevia powder in ratio to sugar 1: 1
  • ¼ teaspoon vanilla extract optional
Instructions
Start by making the filling:
  1. Put coconut cream cans at least 24 hours before in the fridge. (When cooled, the coconut cream will rise to the surface of the can and will be separated from the water. When you open the can, you will just scoop the cream out and the water will stay in the can. Keep the water aside because part of it will be need in the recipe. See the notes.)
  2. Open the cans, scoop out the coconut cream and put it in a bowl. Beat with the mixer until smooth. Add the vanilla and stevia and beat again until it becomes a whipped cream. Put it in the fridge until you need it. The sooner you make it, the better.
Cookies:
  1. Preheat oven to 150 ° C.
  2. Put all the ingredients in a large bowl and stir. You should have a soft and pliable dough that does not stick. If the dough is too dry add some water, or coconut oil, otherwise add a few more ground pumpkin seeds or almonds.
  3. Knead some dough in the palm of your hand forming a cookie and with a 5cm diameter circular cookie cutter give them shape. Place the cookies on a baking pan lined with parchment paper and bake them for about 15 minutes, until lightly golden. Let them cool completely on a rack.
  4. Fill them with the coconut cream using a pastry bag, or, a knife.
  5. Of course you can enjoy them plain, without the filling. They are so delicious either way!
Recipe Notes

* The water left from the canned coconut cream. And because we do not throw anything away, :) use the rest it to make smoothies, or keep it in the freezer for later use.