Pineapple Coconut Cookies

Pineapple Coconut Cookies

35 minutes, 5 larges cookies, 215 calories per serving*, gluten-free, vegan.
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Ingredients

  • 5 fresh pineapple slices (1 cm thick)
  • ¾ cup coconut milk beverage
  • ½ cup dried coconut shredded, unsweetened
  • ¼ cup coconut flour
  • ¼ cup coconut palm sugar
  • 2 tablespoons coconut oil
  • 2 tablespoons gluten free flour
  • 1 tablespoon pineapple or vanilla extract
  • 2 teaspoons coconut nectar

Directions

  1. Pre heat the oven to 400F.
  2. Slice the pineapple and gently remove the peel and the core.
  3. Heat up a non-stick pan and cook the pineapple slices for 3 minutes on each side at medium/high heat.
  4. Lay the cooked pineapple on a cookie sheet pan and set aside.
  5. In a bowl, mix all the other ingredients together. Use a fork to evenly spread this mixture on each ring of pineapple.
  6. Bake into the oven at 400F for 25 minutes.
  7. Let it cool before eating.
  8. Keep in the fridge for a longer shelf life.

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