December is here and an unforgettable festive season will begin ! My sweet espresso coconut cookies are always part of my Christmas menu.

They are gluten free and they brighten up our festive mood. The best part is that drizzle of dark chocolate (95%) on top of it ! It’s a perfect match with the lovely espresso and coconut taste.

What’s better than enjoying some cookies without feeling guilty? I always use pure ingredients, free of artificial flavors or refined sugars. These espresso coconut cookies are made with only four delicious ingredients and I use coconut honey as sweetener.

If you fancy more healthy (& guilt free !) cookies for your friends & family, check out my divine pumpkin matcha cookies and vegan vanilla cookies.

They are always a perfect gift when you go somewhere or just to make someone happy.

Top Tip

Cooking tip : because it’s egg free and I use coconut oil, they might be a bit delicate to manipulate, especially during the summer. Coming out from the oven, you should let them cool down before moving them from the baking sheet and eventually let them harden in the fridge for 2 to 3 hours.

Another tip?

About coconut nectar or honey, do you know that it is the result of tapping the stems of the coconut blossom ? The liquid is evaporated by low temperature and it will turn to a low glycemic syrup.

The taste has nothing to do with coconut, it is more a sweet caramel and nutty taste. Raw coconut nectar is full of amino acids, minerals and vitamins.

It’s a perfect vegan and healthy choice as a sweetener.

Healthy espresso coconut cookies and…

So sweet, delicious and rich in taste !

If you make it

If you make the espresso coconut cookies, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.

Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.

Healthy greetings from Laetitia

ESPRESSO COCONUT COOKIES

Delicious cookies with an espresso flavor. It’s a great way to indulge in a vegan and gluten free dessert or snack.

Category Dessert

Cuisine Egg free, Gluten free, Vegan

Prep time 20 minutes minutes

Cook time 8 minutes minutes

Total time 38 minutes minutes

Servings 20 cookies

INGREDIENTS

• 3 cups shredded and dehydrated coconut
• 1 tbsp ground chia seeds (chia egg)
• 3 tbsp water
• 1-2 tbsp coconut nectar or sweetener of your choice*
• 1/4 cup coconut oil (melted)
• 1 tbsp fresh orange juice
• 1 tbsp freshly brewed espresso
• 1 tsp espresso powder (optional) (for intense coffee taste)
• 1 pinch of Himalayan salt
• Few dark chocolate chunks to drizzle on top

INSTRUCTIONS

• First, prepare the chia egg : ground 1 Tbsp of chia seeds and mix it with 3 Tbsp of water in a small cup. Place it on the side for about 8-10 minutes, until the water is absorbed by the chia seeds.
• Preheat the oven on 180C (fan).
• Mix all the other ingredients (except the dark chocolate) together and stir well. Add the chia egg and stir until everything is well combined.
• Cover the baking tray with parchment paper. Take one teaspon of the dough in your hand and form a firm cone or ball and place it on the baking tray. **
• Bake for 6-8 minutes in the oven. When they are getting brown from the sides (and underneath), take them out.
• Let the cookies cool down before to move them (they will harden).
• Melt a few chunks of dark chocolate.
• Drizzle the cookies with the chocolate.
• When they have cooled down completely, store them in the fridge (up to 2 weeks). If they are still soft, let them harden in the fridge before to eat them !

Notes & Tips

* The amount depends on how sweet you like it and how sweet your sweetener is. Maple syrup and coconut nectar are for example more sweet than agave or rice syrup. I use only 1 Tbsp of coconut nectar in this recipe.

**Like all cookies without any gluten and thickener, it can break easily. They need to be squeezed and pressed very well with your hands together.