Part 3: How to make sugar-free cookies (using our coconut leftovers)

We made the coconut milk, we used the milk to make a matcha smoothie, now we use the coconut leftovers to make some yummy sugar-free cookies. "Sugar-free cookies? How can a cookie be sugar-free?" Don't despair, we will be using natural sweeteners instead of refined sugars to add sweetness to our yummy coconut cookies, because let's face it, every cookie deserves to be sweet.

For this recipe we will use a ripe banana, sun-dried raisins, cinnamon and raw honey to sweeten up our cookies. Let's get started! Click on the video below to follow along.

sugar-free coconut cookies

  • 3/4 cup spelt flour
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 egg
  • 1/2 cup coconut oil
  • 1 banana
  • 1 cup coconut leftover (or shredded coconut)
  • 1 tsp vanilla extract
  • 1/4 cup raisins
  • 1/4 cup raw honey
  1. Pre-heat the oven at 375F. 
  2. Blend all ingredients, make them into little balls.
  3. Bake for 20 minutes. 
  4. Pour raw honey to taste, enjoy!
*Refined sugars act as preservatives. Since we are not using any, be sure to store the cookies in the fridge and consume within 5 days. 

~ Makes 12 cookies

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