strawberry rhubarb coconut cookies

I was inspired by Alexandra’s Skin Cleanse Cookies [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][which was inspired by Adina Grigore’s Skin Cleanse book, founder of Brooklyn skin care line S.W. Basics] and swapped chocolate chips for what I had on hand: farmer’s market strawberries and rhubarb I had popped in the freezer earlier this summer.

If you like things sweet, I would suggest using coconut sugar instead of honey or adding 2-4 drops of stevia. The sweetness of the berries and honey was perfect for me, personally.

Strawberry Rhubarb Coconut Cookies

free of dairy, gluten, grains, refined-sugar, soy

makes 20-22 small cookies

ingredients

1 tbsp chia seeds

3 tbsp filtered water

1 1/4 cup almond flour

1/2 cup unsweetened coconut shreds

1/4 cup mix of strawberries + rhubarb, chopped

1/2 tsp baking soda

1/4 tsp sea salt

1/4 tsp cinnamon, ground

1/8 tsp cardamom, ground

2 tbs raw honey [sub pure maple syrup or coconut sugar]

2 tbsp coconut oil

1/2 tbsp tahini [sub almond butter or coconut butter]

1/2 tsp pure vanilla extract

instructions

Pre-heat oven to 375 degrees F, rack in the middle.

Combine chia seeds with filtered water in small bowl, set aside 10-15 minutes until it forms a gel-like consistency.

Whisk together dry ingredients [almond flour, coconut shreds, strawberries + rhubarb, baking soda, spices].

Whisk together all wet ingredients [raw honey or maple syrup, coconut oil, tahini or coconut butter, vanilla extract].

Mix together dry ingredients into wet mixture until fully combined.

Use a spoon to make small balls + flatten onto a baking sheet lined with parchment paper.

Bake 10-12 minutes until golden around the edges + cooked through, allow to cool before enjoying.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

strawberry rhubarb clean cookies

free of dairy, gluten, grains, refined-sugar, soy

Print Recipe Pin Recipe

Course breakfast + brunch, Dessert

Cuisine baking, breakfast + brunch, gluten-free, soy-free, sugar-free, vegan

Servings 20 cookies

Ingredients

  

• 1 tbsp chia seeds
• 3 tbsp filtered water
• 1 1/4 cup almond flour
• 1/2 cup unsweetened coconut shreds
• 1/4 cup strawberries + rhubarb chopped
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/4 tsp cinnamon ground
• 1/8 tsp cardamom ground
• 2 tbsp raw honey sub pure maple syrup or coconut sugar
• 2 tbsp coconut oil
• 1/2 tbsp tahini sub almond butter or coconut butter
• 1/2 tsp pure vanilla extract

Instructions

 

• Pre-heat oven to 375 degrees F, rack in the middle.
• Combine chia seeds with filtered water in small bowl, set aside 10-15 minutes until it forms a gel-like consistency.
• Whisk together dry ingredients [almond flour, coconut shreds, strawberries + rhubarb, baking soda, spices].
• Whisk together all wet ingredients [raw honey or maple syrup, coconut oil, tahini or coconut butter, vanilla extract].
• Mix together dry ingredients into wet mixture until fully combined.
• Use a spoon to make small balls + flatten onto a baking sheet lined with parchment paper.
• Bake 10-12 minutes until golden around the edges + cooked through, allow to cool before enjoying.