Chewy Browned Coconut Butter Cookies
By Tim ChinPublished on June 20, 2017
Yield
16 cookies
Ingredients
Before You Begin
These cookies use our Browned Coconut Butter recipe. Water plays an important role in hydrating this cookie dough. In the absence of eggs or butter, water does a fine job of providing hydration and keeps these cookies moist. We love Maldon Sea Salt for this recipe. The large flakes add crunch and pops of salinity.
Baking two trays at a time may be convenient, but it leads to uneven cooking. The cookies on the top tray are often browner around the edges than those on the bottom, even when rotated halfway through cooking.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees F/177 degrees C. Line 2 rimmed baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in medium bowl. Whisk sugar, coconut butter, and water in large bowl until well combined and smooth. Using rubber spatula, stir flour mixture into coconut butter mixture until just combined.
- Divide dough into 16 pieces (about 2 tablespoons; 1⅔ ounces; or 47g each) and, using your hands, roll into balls. Evenly space dough balls on prepared sheets. Using bottom of drinking glass, flatten dough balls until 2½ inches in diameter. Sprinkle with salt and gently press tops with bottom of drinking glass to help salt adhere.
- Bake, 1 tray at a time, until edges are set and just beginning to brown, 15 to 17 minutes, rotating tray after 7 minutes. Let cookies cool on sheets for 5 minutes. Using wide metal spatula, transfer cookies to wire rack and let cool completely. (Cooled cookies can be stored in airtight container for up to 5 days.)
Yield
16 cookiesIngredients
Ingredients
Ingredients
Why This Recipe Works
For us, one of the most gratifying experiences as cooks is working with a completely new ingredient and coming up with something delicious. After discovering that store-bought coconut butter—a concentrated, jarred puree of dried coconut meat—could be slowly browned to produce a tahini-like paste with the intense flavors of toasted coconut and toffee, we knew we had to use it in a cookie. Here we achieve the crisp-chewy texture of a good sugar cookie and the toffee-like flavor of my favorite chocolate chip cookie. Without using butter. Or eggs. Or even vanilla. In fact, this vegan cookie contains only six ingredients (plus a little water). With very little to stand in its way, the browned coconut butter flavor is front and center. This cookie is craggy and crispy at the edges, chewy in the center, and bursting with toffee-like toasted coconut flavor.
Photography by Steve Klise
Food Styling by Marie Piraino
Before You Begin
These cookies use our Browned Coconut Butter recipe. Water plays an important role in hydrating this cookie dough. In the absence of eggs or butter, water does a fine job of providing hydration and keeps these cookies moist. We love Maldon Sea Salt for this recipe. The large flakes add crunch and pops of salinity.
Baking two trays at a time may be convenient, but it leads to uneven cooking. The cookies on the top tray are often browner around the edges than those on the bottom, even when rotated halfway through cooking.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees F/177 degrees C. Line 2 rimmed baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in medium bowl. Whisk sugar, coconut butter, and water in large bowl until well combined and smooth. Using rubber spatula, stir flour mixture into coconut butter mixture until just combined.
- Divide dough into 16 pieces (about 2 tablespoons; 1⅔ ounces; or 47g each) and, using your hands, roll into balls. Evenly space dough balls on prepared sheets. Using bottom of drinking glass, flatten dough balls until 2½ inches in diameter. Sprinkle with salt and gently press tops with bottom of drinking glass to help salt adhere.
- Bake, 1 tray at a time, until edges are set and just beginning to brown, 15 to 17 minutes, rotating tray after 7 minutes. Let cookies cool on sheets for 5 minutes. Using wide metal spatula, transfer cookies to wire rack and let cool completely. (Cooled cookies can be stored in airtight container for up to 5 days.)
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