strawberry rhubarb coconut cookies

I was inspired by Alexandra’s Skin Cleanse Cookies (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.

strawberry rhubarb clean cookies

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

Print Recipe Pin Recipe

Servings: 20 cookies

Course: breakfast + brunch, Dessert

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

Ingredients Method

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

Method

 

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