Thai · Dessert
Thai Coconut Cookies
A lightened Thai-inspired coconut cookie built on oat and coconut flour with toasted desiccated coconut and a whisper of cardamom, using whipped egg white in place of whole egg and butter to keep the fat load down while the coconut aroma stays front and centre.
$1
10 minsPrep
14 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
183Calories
4.3gProtein
10.7gFat
18.2gCarbs
6.3gSugar
3.9gFiber
324mgSodium
0mgChol
8.6gSat Fat
175mgPotassium
18mgCalcium
1mgIron
0mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Singha Beer
local
Thai Iced Tea
international
vegetarian
gluten-free
dairy-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment.
2
In a bowl, whisk the melted coconut oil, sugar, egg white, coconut milk, and vanilla extract together until smooth and slightly frothy.
3
In a separate bowl, combine the oat flour, coconut flour, toasted desiccated coconut, baking powder, salt, and ground cardamom.
4
Fold the dry ingredients into the wet mixture until just combined into a soft, slightly sticky dough.
5
Divide the dough into 2 equal mounds and flatten gently into rounds about 1.5cm thick on the lined baking sheet, spacing them well apart.
6
Bake for 13-15 minutes until the edges turn golden brown and the tops feel just set.
7
Slide the parchment onto a wire rack and let the cookies cool completely before handling, as they firm up as they cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.9 oz25g oat flour
- 0.3 oz8g coconut flour
- 0.4 oz12g toasted coconut desiccated
- 0.3 oz8g melted coconut oil
- 0.4 oz10g sugar white
- 5/85/8 egg whites, lightly beaten (20g)
- 0.4 oz10g coconut milk
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0.1 oz2g vanilla extract
- 0 oz1g ground cardamom
