Coconut cookies with roasted strawberry filling

Who need a mother day inspiration?


And therefore what about little cookies? And the best there’re super healthy and expect butter made of coconut oil.

Say whaaaaat?

yes, I tried these kind of healthy cookies a few times, so you know what I made christmas and valentines day. But now there’re finally proofed and ready to share!

And another and my absolutely favorite ingredient at the moment is coconut sugar, have you ever tried this kind of sweetener? And am I the only one who stuff bananas in it?


And the filling, hmmm roasted strawberries are my all time favorite topping, snack or well even filling alternative. Its so easy to make and gives really every meal this special summer feeling, like why does it rains all day and the sun isn’t shining for days? Oh I’m just a really summer girl with flowers under my naked feet, sunglasses on my nose and a huuge hat on top, obviously!


And just because all these coconut products aren’t enough and summer isn’t already needed you also NEED the new Provamel Quinoa-Rice Milk to whip them up.
(Ok, actually you not really need them, a normal milk would work too, but you just want the best for yourself and for your mom so go and check their new products out)

Even my own my mom couldn’t hold herself back to try this kind of milk secretly. At least she tried it secretly, but well, it hasn’t work ‚cause after realizing its almost empty and she took a 2 liter coffee can to work we can say she love the „new milk“(how she always call all my dairy free milks).

So I know what I’ll doing on Sunday again, you too?



What you need:

260 grams all purpose flour
150 grams Coconut oil, not liquid still hard
45 grams Coconut sugar
50-80 ml Quinoa-Rice milk
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp vanilla extract
pinch of salt

roasted strawberries (recipe in this post)



  1. Add flour, coconut sugar and salt to a large mixing bowl and whisk to combine.
  2. Next add coconut oil and use a fork to combine the two together.
  3. Add the Quinoa milk and gently mix to the flour mixture. Don’t add too much liquid, just as much as needed to form a dough.
  4. Use your hands to gently knead the dough in the bowl and gather any loose scraps. Then transfer to a well-floured surface and cut into equal squares and carefully transfer to a baking sheet.
  5. Place about 1 Tbsp of the strawberry filling onto half of the squares, leaving a  border to seal the edges. Then use your finger to run water around the edges so the two squares stick together. Top the squares with their matching halves and sprinkle with more coconut sugar.
  6. Bake cookies at 200 °C  for 30 minutes to 1 hour or more. If browning too quickly, tent the edges with foil to prevent burning.

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