Coconut Lean Cookies
by Editorial Staff
These cookies can be baked for Sunday tea. Lean baked goods are delicious too. The dough can be kneaded with coconut, oatmeal, buckwheat, or almond milk. Coldwater can be used instead of milk.
Cook: 40 minutes
Servings: 6
Ingredients
- Coconut flakes – 75 g
- Plant milk (or cold water) – 100 ml
- Walnuts (or almonds) – 16 pcs.
- Sugar – 0.5 cups (100 g) or to taste
- Flour – 150-160 g
- Vegetable oil – 3 tbsp
- Baking powder – 1 teaspoon
- Vanillin – on the tip of a knife
- Salt – 1 pinch
Directions
- Sift flour. Mix with baking powder.
- Add sugar, vanillin, a pinch of salt, and coconut. You can adjust the sweetness to your liking by adding more or less sugar than indicated in the ingredients. Mix.
- Make a depression in the center of the mixture, add vegetable milk (or cold water) and vegetable oil.
- Stir with a spoon.
- Knead a soft dough with your hands. Cover the dough with cling film and leave for 15 minutes.
- Turn on and preheat the oven to 180 degrees. Divide the dough into 15-16 pieces (each weighing about 30 g).
- Stuff each piece with a nut.
- Form balls. Grease a baking dish with vegetable oil or cover with baking paper. Place the balls at a distance from each other (the cookies will increase in size when baking).
- Place the dish in the oven. Bake cookies at 180 ° until golden brown (about 20 minutes).
Enjoy your meal!
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