Coconut Puff Cookies - Bravabod
Recipes

Coconut Puff Cookies

Valentina

These crowd-pleasing no-bake cookies are crunchy, chewy, and naturally quite sweet. The best part is that they're a breeze to make and leftovers store very well in the freezer. The chocolate coating is optional, but hey - treat yourself. Just be sure not to mistake the coconut butter for coconut oil here. Coconut butter is made from the meat of the coconut and has a thicker consistency than the oil. You can make your own homemade coconut butter by using a food processor to blend shredded unsweetened coconut flakes until a texture similar to nut butter is formed.

How To MakeDiet Type: Classic

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Freeze For 3-4 months

Best by 1 week refrigerated


Shopping List
    Cookie
  • 1 cup puffed rice, millet, or quinoa
  • 1/4 cup honey
  • 1/4 cup coconut butter (not coconut oil)
  • 3 tablespoons unsweetened shredded coconut
  • pinch of salt Topping (Optional)
  • 1/4 cup chocolate chips, melted
  • 2 tablespoons unsweetened shredded coconut

Instructions
  1. Step 1: Heat the honey and coconut butter in a microwaveable bowl until runny, about 20 to 30 seconds. You can also do this in a small saucepan over a stovetop.
  2. Step 2: Stir the warm honey mixture with the puffed quinoa, shredded coconut, and salt until well combined. It will be very sticky.
  3. Step 3: Use your hands to mold the dough into flattened cookie shapes. Place in the refrigerator or freezer to harden.
  4. Step 4: This is an optional step: coat or dunk the chilled cookies in the melted chocolate topping. Use more chocolate, if needed. Sprinkle with coconut flakes and place in the refrigerator or freezer to harden.
  5. Serve: Store these cookies in the fridge, or far longer in the freezer. Eat them straight out of the freezer for extra chewiness. Enjoy.
Nutrition

These crowd-pleasing no-bake cookies are crunchy, chewy, and naturally quite sweet. The best part is that they're a breeze to make and leftovers store very well in the freezer. The chocolate coating is optional, but hey - treat yourself. Just be sure not to mistake the coconut butter for coconut oil here. Coconut butter is made from the meat of the coconut and has a thicker consistency than the oil. You can make your own homemade coconut butter by using a food processor to blend shredded unsweetened coconut flakes until a texture similar to nut butter is formed.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3-4 months

Best by 1 week refrigerated


Shopping List
    Cookie
  • 1 cup puffed rice, millet, or quinoa
  • 1/4 cup brown rice or maple syrup
  • 1/4 cup coconut butter (not coconut oil)
  • 3 tablespoons unsweetened shredded coconut
  • pinch of salt Topping (Optional)
  • 1/4 cup vegan chocolate chips, melted
  • 2 tablespoons unsweetened shredded coconut

Instructions
  1. Step 1: Heat the syrup and coconut butter in a microwaveable bowl until runny, about 20 to 30 seconds. You can also do this in a small saucepan over a stovetop.
  2. Step 2: Stir the warm syrup mixture with the puffed quinoa, shredded coconut, and salt until well combined. It will be very sticky.
  3. Step 3: Use your hands to mold the dough into flattened cookie shapes. Place in the refrigerator or freezer to harden.
  4. Step 4: This is an optional step: coat or dunk the chilled cookies in the melted chocolate topping. Use more chocolate, if needed. Sprinkle with coconut flakes and place in the refrigerator or freezer to harden.
  5. Serve: Store these cookies in the fridge, or far longer in the freezer. Eat them straight out of the freezer for extra chewiness. Enjoy.
Nutrition

These crowd-pleasing no-bake cookies are crunchy, chewy, and naturally quite sweet. The best part is that they're a breeze to make and leftovers store very well in the freezer. The chocolate coating is optional, but hey - treat yourself. Just be sure not to mistake the coconut butter for coconut oil here. Coconut butter is made from the meat of the coconut and has a thicker consistency than the oil. You can make your own homemade coconut butter by using a food processor to blend shredded unsweetened coconut flakes until a texture similar to nut butter is formed.

How To MakeDiet Type: Paleo

liked this

Freeze For 3-4 months

Best by 1 week refrigerated


Shopping List
    Cookie
  • 1 cup paleo coconut flake cereal
  • 1/4 cup honey
  • 1/4 cup coconut butter (not coconut oil)
  • 3 tablespoons unsweetened shredded coconut
  • pinch of salt Topping (Optional)
  • 1/4 cup paleo chocolate chips or chopped chocolate bar, melted
  • 2 tablespoons unsweetened shredded coconut

Instructions
  1. Step 1: Slightly mash the coconut cereal with your hands until it is in smaller pieces, about 1/4" inch in size. Set aside.
  2. Step 2: Heat the honey and coconut butter in a microwaveable bowl until runny, about 20 to 30 seconds. You can also do this in a small saucepan over a stovetop.
  3. Step 3: Stir the honey mixture with the mashed cereal, shredded coconut, and salt until well combined. It will be very sticky.
  4. Step 4: Use your hands to mold the dough into flattened cookie shapes. Place in the refrigerator or freezer to harden.
  5. Step 5: This is an optional step: coat or dunk the chilled cookies in the melted chocolate topping. Use more chocolate, if needed. Sprinkle with coconut flakes and place in the refrigerator or freezer to harden.
  6. Serve: Store these cookies in the fridge, or far longer in the freezer. Eat them straight out of the freezer for extra chewiness. Enjoy.
Nutrition

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Coconut Puff Cookies

PT10M 1 cup puffed rice, millet, or quinoa 1/4 cup honey 1/4 cup coconut butter (not coconut oil) 3 tablespoons unsweetened shredded coconut pinch of salt 1/4 cup chocolate chips, melted 2 tablespoons unsweetened shredded coconut Gluten Free Paleo Vegan 8 Servings Ingredients:

8 Cookies

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