Coconut Snow Cookies

This was my kitchen at 4pm today after making coconut snow cookies, more carrot bites (because I ate all the ones I’d made for Christmas Day), and leftover turkey and yak stew. If you look far off in the distance you can see the kitchen table where Kevin was laying out our Christmas decorations and blondies in a jar. Eak!

I keep reminding myself that I just have to get through the next 1.5 weeks and before I know it we’ll be on our way to Golden for a vacation. All this running around will be over very, very soon. From the grunts that are coming from Kevin right now, (he grunts when he’s tired) I know he’d agree with me.

As promised, here’s the latest creation from my kitchen using Artisana nut butters. I played around with coconut butter and was thoroughly impressed with the outcome and so were my sister and Kevin who ended up eating at least 4 cookies each. I’m just as guilty though. So no fingers are being pointed.

Also – I noticed that my recipes weren’t showing up correctly on some RSS readers so I’ve changed the layout to improve the display for everyone. Hope it works well!

Coconut snow cookies

Creamy and just the right amount of sweetness. These cookies are packed with fiber and loaded with nutrients to strengthen your immune system, improve digestion, and nourish your skin.

Inspired by: The Spunky Coconut

Ingredients

  • 1 cup apple sauce
  • 2 tablespoon chia seeds, ground (coffee grinder works great!)
  • 1/2 cup agave nectar (honey can be used too)
  • 1/2 cup coconut butter, melted
  • 1/2 cup coconut oil, melted
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 2 teaspoon baking soda
  • 2/3 cup arrowroot powder
  • 2/3 cup coconut flour
  • 2/3 cup almond flour
  • 1 1/2 cup shredded unsweetened coconut
  • 1 cup powdered sugar

Directions

  1. Preheat oven to 350F
  2. In a large bowl, mix together apple sauce, chia seeds, agave, coconut butter, coconut oil, and extracts
  3. Once mixed, add in arrowroot, coconut flour, almond flour, and coconut
  4. Beat with electric mixture or work with hands
  5. Roll dough into balls, flatten between hands, placing cookies on a parchment paper lined cookie sheet
  6. Bake for 15minutes
  7. Remove from oven and place on cooling rack
  8. After 10 minutes of cooling, roll in powdered sugar and leave to fully cool

Makes 35 cookies

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Comments | Leave Your Comment

    • Thanks Amanda! They’re about as healthy as I could get them (while still tasting fantastic). They were a huge hit at Christmas dinner.

  1. They look wonderful, just like regular snowball cookies! I’ve been meaning to buy some coconut butter, and now I have a real reason to do so!

    • Thank you, they were pretty tasty! Coconut butter is a staple in my kitchen. I’ve made chocolate cups filled with coconut butter, but my favourite way to enjoy them is on waffles or toast. You’ll really really love having it around. I promise!

    • Thanks Briarrose – I love the recipes you have posted on your blog, they are very inspiring! I found Butterfinger Blitz Cookie Squares earlier today and have put it on the list of recipes I have to make gluten free! They look sooo tasty!

    • Heck ya! You can grind palm sugar in a coffee grinder for a couple of seconds. It makes a healthier, lower GI alternative to powdered sugar!

  2. Is coconut butter same as the oil? Never heard of coco butter? Also is the arrowroot powder same thing as arrowroot flour? And lastly, what can I use instead of the apple sauce ? Allergy to apples. Thanks!!!

    • Hi Karina – coconut butter is to coconut as almond butter is to almonds whereas coconut oil is to coconut as olive oil is to olives. Does that make sense? You could use any type of nut or seed butter in this recipe if you can’t get your paws on coconut butter. Arrowroot powder is the same as arrowroot flour or arrowroot starch. And I bet you could use any type of fruit puree instead of apples. Banana may work best!

  3. Thank you for the prompted reply! Can’t use bananas either ..:( anything else?? Thanks for your time!

    • Hmm I like a good challenge! What about cooked potato? I know, it sounds crazy… but I think it may actually work. I’ve played around with it a bit in my baking and have had a lot of success, but have never tried to replace apple sauce from a recipe with it. I would just peel potatoes, boil until soft, mash and then measure out 1 cup and have at ‘er. Let me know if you give it a try!

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