Pineapple Coconut Cookies
Pineapple Coconut Cookies
35 minutes, 5 larges cookies, 215 calories per serving*, gluten-free, vegan.
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
- Pre heat the oven to 400F.
- Slice the pineapple and gently remove the peel and the core.
- Heat up a non-stick pan and cook the pineapple slices for 3 minutes on each side at medium/high heat.
- Lay the cooked pineapple on a cookie sheet pan and set aside.
- In a bowl, mix all the other ingredients together. Use a fork to evenly spread this mixture on each ring of pineapple.
- Bake into the oven at 400F for 25 minutes.
- Let it cool before eating.
- Keep in the fridge for a longer shelf life.
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