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Ube Coconut Cookies Recipe
Delicious and nutritious cookies made with fresh purple yams, coconut flakes, and almond flour.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- parchment paper
Ingredients
- 1 cup almond flour
- ½ cup coconut flakes
- ½ cup mashed purple yam
- ⅓ cup coconut sugar
- ¼ cup coconut oil
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, combine almond flour, coconut flakes, baking powder, and salt. Mix well.
- In another mixing bowl, add mashed purple yam, coconut sugar, coconut oil, egg, and vanilla extract. Mix well until everything is combined.
- Combine both the dry and wet ingredients and mix until a dough forms.
- Line a baking sheet with parchment paper.
- Scoop the cookie dough onto the prepared baking sheet, spacing them at least 2 inches apart.
- Flatten each cookie slightly using your hands or a fork.
- Bake for 12-15 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Recipe Notes:
- Use fresh purple yam for the best flavor and texture.
- Don’t overmix the dough as it can result in tough cookies.
- Store the cookies in an airtight container at room temperature for up to one week.
- Flatten the cookies slightly before baking to ensure even cooking.
- Use room temperature egg and coconut oil for best results.
- Try adding shredded coconut to the cookie dough for an extra burst of flavor.
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