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vegan, breakfast, gluten-free, easy, sweet · August 17, 2016

Vegan Baked Coconut Donuts

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Soft, fluffy, sprinkled, and sweet! These Baked Coconut Donuts pack lots of real coconut flavor into a mini donut morsel, complete with coconut frosting and sprinkles.

Vegan Baked Coconut Donuts | Gluten-Free & Oil-Free

I had a coconut. I had a craving for something baked. I’m pretty sure you can already guess how this story ended. But slow down, there’s a middle part you don’t know about yet…

Vegan Baked Coconut Donuts | Gluten-Free & Oil-FreeVegan Baked Coconut Donuts | Gluten-Free & Oil-Free

So I made a batch of donuts on a whim, measuring nothing and with no intention to share them on the blog. You’d think I would’ve learned not to do that by now, huh?

They emerged from the oven looking like the most perfectly poofy donuts I’d ever made! And then the snowy coconut cream frosting squiggle happened. And the rainbow sprinkles just fell onto them like an enchanted shower. And I couldn’t stop snapping pictures of them!

Vegan Baked Coconut Donuts | Gluten-Free & Oil-Free

I loved them, my camera loved them, I had to remake them for the blog so you could have the chance to love them too. And that’s how we ended up here today. So this is actually coconut donuts take two.

If you are thinking that these seem different than my usual high carb low fat vegan style, you are right. That’s because they were not a planned baking-for-the-blog project. But after one bite I knew I had to share these fluffy, coconutty, cake donut delights!

Vegan Baked Coconut Donuts | Gluten-Free & Oil-FreeVegan Baked Coconut Donuts | Gluten-Free & Oil-Free

For the original batch I used homemade coconut milk made by blending the coconut water and meat from one young thai coconut. The thickness/richness can vary a lot depending on the size of your coconut and how much meat is in it. Sometimes it turns out as thick as the full fat stuff and sometimes it’s as thin as the carton kind.

I love the flavor and wholesomeness of making homemade coconut milk this way, and it tastes absolutely amazing in smoothies! But I realize it’s a lot more effort than just cracking open a can. And messier. There is not an ounce of finesse in my coconut opening “technique” (if you could even call it that). Nothing within a three foot radius is safe from flying coconut debris and coconut water when I am hacking into one of those things.

All that is to say, feel free to used canned coconut milk (light or full fat) instead, that’s what I used when I remade these for the video.

Vegan Baked Coconut Donuts | Gluten-Free & Oil-Free

I wanted to pack lots of coconut flavor into each little donut without having to use any sort of artificial coconut flavoring, so for the dry ingredients I used a combination of rolled oats and shredded coconut. Toss both in the blender and you will have a homemade, extra-flavorful flour mixture.

I sweetened this recipe with coconut sugar instead of dates as to not over power the coconut flavor. If you want a date-sweetened donut, may I point you in this direction -> Vegan Mini Powdered Donuts

The frosting is simply whipped coconut cream, and the sprinkles are my favorite Homemade Vegan Sprinkles in as many colors as I had on hand. Some are actually still from the original batch I made 2 months ago…so yes, they do last a while.

Vegan Baked Coconut Donuts | Gluten-Free & Oil-FreeVegan Baked Coconut Donuts | Gluten-Free & Oil-Free

Shredded coconut, coconut milk, coconut sugar, coconut frosting, coconut sprinkles–these are undeniably some very coconutty donuts!

>>> Click Below To Pin <<<

Vegan Baked Coconut Donuts | Gluten-Free & Oil-Free

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Vegan Baked Coconut Donuts

★★★★★ 4.2 from 5 reviews
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 1x
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Ingredients

Scale
  • 1 1/4 cup rolled oats
  • 1 cup unsweetened shredded coconut
  • 1 tbsp ground flax
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup coconut sugar
  • 1 tsp lemon juice or apple cider vinegar
  • 1/2 cup canned coconut milk (I used light)
  • Frosting: Cream from 1 can of full fat coconut milk
  • Homemade Vegan Sprinkles

Instructions

  1. Preheat the oven to 350F.
  2. In a blender, combine the rolled oats, coconut, flax, baking soda, and baking powder.
  3. Blend on high until it is a fine flour consistency.
  4. Transfer to a bowl and add the rest of the ingredient. Stir to combine.
  5. Lightly oil your donut pan. Fill each donut almost to the top. You can use a piping bag to make it easier.
  6. Bake for 15 mins at 350F.
  7. Let them cool completely before frosting with whipped coconut cream and sprinkles. Enjoy!

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Soft, fluffy, sprinkled, and sweet! Vegan Baked Coconut Donuts {gluten & oil free}Click To Tweet

Vegan Baked Coconut Donuts | Gluten-Free & Oil-Free

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In: vegan, breakfast, gluten-free, easy, sweet · Tagged: coconut milk, coconut sugar, frosting, rolled oats, sprinkles, oil-free, oat flour

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Comments

  1. Casey says

    August 17, 2016 at 8:09 pm

    You are going to become the new donut master. LOVE these, Natalie!

    Reply
    • Natalie says

      August 17, 2016 at 8:13 pm

      That’s exactly the title I always wanted lol 😀 Thanks Casey!

      Reply
  2. Demeter | Beaming Baker says

    August 17, 2016 at 8:58 pm

    Coconut donuts: Take Two. Sounds like a movie I’d like to eat and watch, all at once. 🙂 You are seriously a whiz in the kitchen (but obviously you knew that). Who else could throw together something on a whim and have it turn out this fantastically? You know I love your sprinkles and demand to see them in as many recipes as possible… so let me just say: YAY!!!! Meanwhile, I’ve GOT to see a live video of you opening a coconut. It sounds like too much fun! 😉
    Now that I know your amazing sprinkles last at least 2 months, can I put in a request? One word: HALLOWEEN. That is all. Now, can you add this recipe to my care package list? 🙂 Muah! xoxo

    Reply
    • Natalie says

      August 17, 2016 at 10:03 pm

      Oh yeah, now you have my halloween recipe wheels set into motion. Halloween sprinkles <- that's happening! Sometimes I worry that I am overdoing the sprinkles by putting them on everything, but then I remember that sprinkles are basically like edible joy, and there cannot be too much of that, right?? Oh there was luck involved too, trust me. I've had lots of epic fails when I start throwing stuff together? Haha just imagine: natalie, hatchet, coconut flying everywhere. It's pretty frightening, so maybe I'll save that video for halloween too? Love ya!! xo

      Reply
  3. The Vegan 8 says

    August 17, 2016 at 9:23 pm

    These are just soooo cute and SO much fun Natalie! Yum, donuts! I love that you added shredded coconut in the mix for extra texture and fluff, yum yum! They look so pretty and colorful with your sprinkles too, you know I love my sprinkles, haha! That sounds like the story of my life, I know we’ve discussed that before…I have a “problem” of just throwing things together because I hate to measure and if the cake/muffins/whatever turns out amazing, it’s that moment of “uh-oh” now I gotta figure out exactly how I did that for each measurement, lol. I have gotten a lot better though and keep my notepad closeby and try to write things down most of the time now as I’m doing it. Sometimes I’m just in a hurry though because most of all my creations begin from an insane craving. Well, I’m glad you remade these and posted them because they are beauties and all the close-up shots have me drooling!!

    Reply
    • Natalie says

      August 17, 2016 at 10:12 pm

      I think it was those dang rainbow sprinkles that really gave me no choice but to remake these for the blog–too much cuteness to keep quiet about. I never would’ve guessed that a little shredded coconut in the mix would make for such a wonderful texture! I’ve tried using actual coconut flour before…disaster! It always ends terribly lol (that stuff has a very weird dryness to it), but actual coconut I like. And of course the coconut milk helped too 🙂 Oh I know–gotta remember to always write it down? I had a notebook like that in my kitchen…don’t know where it is actually lol. Thanks Brandi <3 P.S. I'm eating a mango right now wishing there was a whole cheesecake to go along with it?

      Reply
      • The Vegan 8 says

        August 17, 2016 at 11:14 pm

        Haha, right! Coconut flour is the WORST! I’ve never ever had a baking success with it, only with raw desserts I’ve had success with. It has an awful mouth feel and makes everything crumbly. Yuck!

        Reply
  4. Lucie says

    August 17, 2016 at 10:56 pm

    Ok, ok, I get it. I need a donut pan and I need it bad. These look absolutely amazing Natalie!!!

    Reply
  5. rachel @ athletic avocado says

    August 18, 2016 at 11:26 am

    Love that these are super easy to make! Plus, I can see myself dunking these in coffee and calling them one perfect breakfast 🙂

    Reply
    • Natalie says

      August 18, 2016 at 3:54 pm

      Oooh I like the way you think! Giving me all the coffeehouse vibes at home ?

      Reply
  6. Mandy says

    August 20, 2016 at 9:48 pm

    These seriously look PERFECT!!!! What a great idea to add coconut flakes in with the oats, I’ll have to try this with gluten-free flour. Coconut milk, coconut sugar, and coconut flakes….mmmm, coconut-y deliciousness for sure! I really do love using coconut sugar in baked goods. And the coconut whipped cream and sprinkles on top?!?! These look like they’re fresh out of a donut shop <3
    Hahaha!! Willow wanted a fresh coconut a few months ago and that turned into a full on kitchen disaster (SO messy). We did manage to drink some of the coconut water though and that can't be beat! I'll have to try making my own coconut milk that way (meat + liquid) because I've tried making it with coconut flakes and it just doesn't turn out the same. I'll have to practice my coconut opening skills!

    Reply
    • Natalie says

      August 24, 2016 at 11:27 pm

      I thought of you while making these, because the last time I made coconutty donuts it was your recipe! I’ve never disliked coconut, but lately it’s growing on me more and more? It could totally work with GF flour too, or just grind the coconut ok it’s own. For some reason actual coconut flour never works for me, but this did. Idk what the difference is to be honest? Oh I know, they can be such a mess! I think my mom hates it when I buy them haha! I really need to start opening them outside? By they are SO good! I’m at the Woodstock fruit fest right now and they have coco jacks to open them for us and it looks soooo much safer and cleaner lol. Someone on Instagram told me about blending the meat and water, it tastes really good but the consistency varies a lot with the coconut. Worth a try. Hope you are well, sorry it took me so long to respond! xo

      Reply
  7. Sam says

    August 23, 2016 at 4:53 pm

    Hi
    I can’t wait to try this recipe. I don’t have a donut pan so can I use a normal muffin pan?

    Reply
    • Natalie says

      August 24, 2016 at 8:06 pm

      Hi Sam!! Sorry for the late response, I’m traveling and have inconsistent wifi? But yes, a muffin pan should work just fine!

      Reply
  8. Harriet Emily says

    August 24, 2016 at 10:53 am

    These are sooooo beautiful Natalie! Pure coconut deliciousness! I love the sprinkles on top too, they add such a lovely, pretty finishing touch to the donuts! I love how healthy these are too, I definitely have to make them this weekend! Pinned!

    ★★★★★

    Reply
    • Natalie says

      August 24, 2016 at 8:11 pm

      Thank you Harriet! Cupcakes with sprinkles are pretty darn cute, but I think mini donuts wig sprinkles just might be cuter?

      Reply
  9. Tiina @myberryforest says

    August 24, 2016 at 12:46 pm

    Hello! If there was a donut beauty queen contest, you know these would win, right?!? No other donuts stand a chance!! It’s the fluffiness factor for sure (HOW AMAZING IS THE FLUFF!! you are a genius — I’ve probably said it a few times…:) ), and also the rainbow sprinkle factor, but I think it’s most of all how you put all these together and created this beautiful little treat!! SO YES – WE HAVE A WINNER HERE!! I really need a donut pan. ASAP 🙂

    ★★★★★

    Reply
    • Natalie says

      August 24, 2016 at 8:21 pm

      Oh man, if you get a don’t pan the cuteness level just might be too much to handle!!?? Because you have a way of making everything extraordinarily cute and donuts already bring a lot of cute so…I hope you do!!! Donut beauty contest, I like the sound of that! I’ll handle the cleanup hehe? You are so sweet, thank you Tiina❤️

      Reply
  10. Heather McClees says

    August 26, 2016 at 5:05 am

    Natalie! These are STUNNING! You continue to amaze me what you can do with oats and dates! 🙂 Do you know if these can be made in a dehydrator? I’d love to make them but would rather use my dehydrator than my family’s oven (which is always filled with meat and cheese stuff!). Also, do you think I could substitute applesauce for the coconut sugar? Thank you! 🙂

    Reply
    • Natalie says

      August 26, 2016 at 2:50 pm

      Hi Heather! Haha yes oats and dates are an unbeatable pair? Hmm I worry that without the heat of the oven they won’t rise at all, so I’m not sure the dehydrator will work. I’m just imagining gooey rings of batter? And the applesauce instead of coconut sugar will add a lot more moisture, so if you make that sub you probably have to omit the coconut milk. You could use date sugar instead of coconut if you want a fruitier option though! Good luck?

      Reply
      • Heather McClees says

        August 26, 2016 at 3:02 pm

        Thank you!!!

        Reply
  11. Dee | Green Smoothie Gourmet says

    August 28, 2016 at 4:56 am

    Wow cutie, you make life seem like a colorful party! Love these donuts, and the recipe seems pretty easy. To make it chocolate, think I could add cacao and maple syrup? Thanks for the inspo sweets! dee xx.

    ★★★★★

    Reply
    • Natalie says

      August 28, 2016 at 3:13 pm

      Haha life is a colorful party! Oooh yes I like the way you think! I almost went chocolate with them too, but then I got caught up in cramming every kind of coconut in there 😀 Yep I think you could add 1/3 cup cacao powder and replace the coconut sugar with maple syrup for a chocolatey little donut. Maybe start with half the milk and go from there, the maple syrup will add a lot of extra liquid. Thanks for stopping by Dee <3

      Reply
  12. Bianca - ElephantasticVegan says

    August 28, 2016 at 9:02 am

    5 uses of coconut in only one donut! seriously impressed because these do not only look super delicious, but look so fluffy too! And the sprinkles <3 I'm in love!

    Reply
    • Natalie says

      August 28, 2016 at 3:14 pm

      Hehe thanks girl 🙂 Usually the sprinkles would be my favorite part for obvious reasons, but that fluff factor is just too good, I am obsessed with it!

      Reply
  13. audrey @ unconventional baker says

    August 30, 2016 at 9:00 pm

    What don’t I love about these donuts…?!?!?! The coconut and oat flour mixture is genius for extra coconutiness. I’m going to have to give that a try now — sounds delicious. And anything with thai young coconut is clearly a winner <3

    Reply
    • audrey @ unconventional baker says

      August 30, 2016 at 9:02 pm

      P.S. is there any form of coconut that doesn’t rock?! 😀 ?

      Reply
      • Natalie says

        August 31, 2016 at 2:42 am

        Nope, don’t think so. Winners…every single one of them?

        Reply
    • Natalie says

      August 31, 2016 at 2:42 am

      I ate sooooo many young thai coconuts last week at the fruit fest, it was amazing. Every time I was scooping out the meat I was just dreaming of all the delicious dessert things I could do with it if I was home with my blender 🙂 Love that stuff and it’s richness! Well once you get through all your gallons of coconut flour in 2 years you can give the blended coconut thing a go 😉

      Reply
  14. Aimee | Wallflower Kitchen says

    August 31, 2016 at 12:55 pm

    Yet another genius recipe. It truly amazes me how you get these perfect bakes from such simple, healthy ingredients. These look no less delicious than the fat-laden kind! And that coconut cream frosting has me drooling a bit.

    Reply
    • Natalie says

      August 31, 2016 at 3:33 pm

      Well this time the donuts amazed me actually, I never expected them to be so fluffy! I just love oat flour, without it I don’t think I could be in the gf recipe development business haha 😀 Thanks Aimee!

      Reply
  15. Amber says

    November 23, 2016 at 2:38 am

    Could I use coconut cream?

    Reply
    • Natalie says

      November 23, 2016 at 3:07 am

      Sure, that will be fine!

      Reply
  16. Elsa says

    September 7, 2018 at 11:25 pm

    I made these and they tasted delicious but they fell apart as soon as I took them out of the pan? I did add in some cacao powder and substituted the coconut milk with almond milk so could that be the reason why?

    Reply
    • Natalie says

      September 8, 2018 at 10:14 am

      Hm sounds like the combination of extra dry ingredients and the lower fat milk made them too dry. I would try sticking with the coconut milk and subbing the cocoa powder for some of the oat flour instead of adding it in addition. Hope that helps!

      Reply
  17. Kelly says

    March 18, 2020 at 4:16 pm

    These look amazing I can’t wait to try! If we don’t have Coconut Sugar can we sub for Brown Sugar, what would the ratio be if we could?

    Reply
    • Natalie says

      March 18, 2020 at 9:47 pm

      Yes that will work! Same amount 🙂

      Reply
  18. Joyce says

    June 10, 2021 at 8:04 pm

    This recipe looks awesome! I can’t wait to try it! I was curious if you’ve tried this using aquafaba instead of flax? I have some leftover and would like to make use of it. My gut tells me it should ok but I wanted to get your expert opinion. Thanks!

    Reply
    • Natalie says

      June 11, 2021 at 8:03 am

      I haven’t tested that but my gut instinct agrees with you, should work well and maybe make them even fluffier. Good luck!

      Reply
      • Joyce says

        November 30, 2022 at 1:47 pm

        5 stars for taste! This recipe tasted DIVINE! I love coconut and this really hit the spot! I had a lot of trouble with the structure of the doughnut though. They baked up nicely and filled my kitchen with its coconut goodness but sadly they did not hold their shape. They were rather crumbly even though I let them cool completely before packing them up. Once I reached my destination (and it wasn’t a bumpy ride), all of the doughnuts fissured and fell apart. My friends thoroughly enjoyed the crumbled coconut doughnuts but I wonder if I did something wrong? Either way, the rest of the doughnuts I had saved at home went into a trifle instead, which worked great! Any tips or insight would be greatly appreciated. Thanks so much!

        ★★★

        Reply
        • Natalie says

          November 30, 2022 at 3:06 pm

          Oh no! It does sound like something was off with the ingredient ratios, how thick/dry was your batter? I am guessing it was quite dry which can happen just from small differences in measuring and result in crumbly baked goods, but they should be quite chewy and moist. I’d recommend adding more coconut milk next time!

          Reply
  19. Joyce says

    June 14, 2021 at 1:56 am

    I think this recipe just wasn’t for me. It didn’t fluff up much or hold its shape well. These baked up looking like bagels sliced in half. I think this probably would work better as a muffin. Tried this recipe again and added 1tsp coconut extract, 1T aquafaba, 1T Bob’s 1:1 gf flour to account for the extra wet incredients. The batter overall was more wet but when formed to look like a donut/bagel (rounded all the way around) it baked into a nice shape but cracked in some places and had a dry finish similar to a bagel rather than donut. I tried one more time after that, adding more moisture using 2T apple sauce (tho I think more oil would make for better texture). Baked it up as a mini muffin and it turned out pretty good. Either way, my vgf friend is going to love the first batch (which follows this recipe to the T) as this is her style of donut. Thanks for this recipe, it was super fun to play with today! I look forward to playing around with more!

    ★★★

    Reply
    • Natalie says

      June 14, 2021 at 8:59 am

      Hmm they shouldn’t be bagel like at all, the fact that you could “form” the dough makes me think your batter was likely wayyyyy too dry😕 It should be more of a batter consistency, like a cake donut not a fried donut. Sorry they didn’t work out for you, maybe try this recipe instead next time: https://feastingonfruit.com/coconut-flour-donuts/

      Reply

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Preheat the oven to 250°F. Fold in mini chocolate chips. Transfer mixture to a square baking dish (8×8”) lined with parchment paper, place a piece of wax paper on top, and use your hands or another pan to press in VERY firmly. Bake 1 hour at 250°F. Cool, then chill 4 hours (makes them easier to slice/coat). Lift out of the pan, slice into 10 bars.

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INGREDIENTS (3-4 servings)
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-1/2 tsp salt
-1 bag @emmysorganics Chocolate Chip Coconut Cookies

Shake the coconut milk. Pour into an ice cube tray and freeze overnight. Blend the coconut milk ice cubes with peanut/almond butter, maple syrup, vanilla, and salt. Stop to scrape down the sides frequently and add more coconut milk if needed to get it to blend smooth. Crumble in the Cookies and blend briefly until combined. Serve immediately, or freeze 30-60 minutes to thicken. Add toppings and enjoy!

P.S. This base would also work in the Creami if you have one!

#nochurnicecream #dairyfreerecipes #softserve #veganrecipes #peanutbutterlover
EASY LINZER FLOWERS🌸 Perfect last minute baking EASY LINZER FLOWERS🌸 Perfect last minute baking for a mama you appreciate, or just a springy sweet treat for yourself too. With a raspberry pomegranate filling that is the perfect tart-sweet balance to these buttery cookies❤️

INGREDIENTS
-1/2 cup (113g) dairy-free butter, softened
-1/2 cup (110g) cane sugar
-2 tsps vanilla extract
-1 1/2 cups (180g) gluten-free or all-purpose flour
-3/4 cup (84g) almond flour
-Zest of one lemon
-1/4 tsp salt
-1 jar @stdalfourusa Raspberry & Pomegranate Fruit Spread
-Optional: 1/2 cup white chocolate chips, melted for dipping/drizzling OR powdered sugar for dusting

In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes). Add sugar and vanilla extract, beat again to combine. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest. Mix on medium speed to form a crumbly dough. 

Gently knead the dough into a ball. Roll out the dough between two sheets of wax paper to about 1/4 inch thickness. Preheat the oven to 350°F. Cut out using a linzer cookie cutter–half should be solid cookies, half should have the center punched out. Carefully transfer cookies to a baking sheet lined with parchment paper. Bake 9-10 minutes, until golden brown around the edges. Let them cool 10 minutes on the pan, then transfer to a rack to cool completely. 

Flip over the solid cookies, and place a teaspoon of fruit spread on the center of each. Top with the cut-out cookies. Dust with powdered sugar before serving.

#linzercookies #veganglutenfreerecipes #vegancookies
Homemade biscuits seem too complicated? Bake these Homemade biscuits seem too complicated? Bake these vegan strawberry shortcake MUFFINS instead🍓🍓 Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened with @ndmedjooldates [a d] too!

New recipe on my site → @feastingonfruit link in bio!

#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes

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