Chocolate stuffed coconut cookies

Chocolate stuffed coconut cookies

We’re very excited to be starting to share some delicious coconutty recipes with you all now, to give you some ideas of a few of the many ways that you can incorporate our coconut oil into your lifestyle. And.. what better way to kick things off than with some coconut cookies! The cookies themselves are made from a combination of cashews and oats, with a smooth, rich chocolatey cream filling. They’re also vegan and refined sugar free; made with all natural ingredients.



1/2 cup cashew nuts (blended to a flour)

1 cup oat flour (You can make your own by blending oats into a flour)

21/2 tbsp Coco Zumi coconut oil

3 tbsp maple syrup/coconut syrup/agave

1 tbsp maca powder

Pinch of pink himalayan pink salt

2 tbsp raw cacao powder

1 tbsp cashew butter

1 tbsp Coco Zumi coconut oil

2 tbsp coconut syrup/maple/agave


Preheat your oven to 170c and line a tray with baking paper.

Add your cashew flour, oat flour, coconut oil, syrup, salt and maca into a food processor and blend until well combined. If the mixture isn’t sticking together enough, you can always add a little more syrup or coconut oil

Mould the dough into round cookie shapes and place these onto the baking tray. Try and make sure that they are all roughly the same size, as you’re going to be pairing them up later.

Bake these in the oven for approximately 10 minutes, or until nicely golden brown. Allow to cool completely.

To make the filling, mix together the cashew butter, coconut oil, syrup and cacao until well combined. Spread a little of the mixture onto half of the cookies and sandwich the other half of them on top. Enjoy!


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