There are few things more satisfying than a good-for-you cookie. As health-conscious people, we forego junk food and added sugars but many of us still crave sweets. That’s why it’s so nice to come across a recipe that makes us feel good, physically and mentally while catering to our cravings. The coconut cookies that follow are rich in fiber, protein, and healthy fat while containing few carbohydrates. As such, they’re ketogenic.
Here’s all the good stuff you can expect in the recipe below.
Coconut and coconut oil: nutritious medium-chain fat that supports digestion and heart and brain function. What’s more, shredded coconut contains significant fiber, iron, magnesium, and vitamins B6 and C. Eating coconut boosts the metabolism (making it a good choice for breakfast), with implications for weight loss.
Sunflower seeds: all seeds contain healthy fats and are rich in minerals, vitamins, and fiber. Sunflower seeds are a rich source of protein and vitamin E, vitamin D, selenium, calcium, thiamine, phosphorus, and magnesium.
Protein powder: If you’re not a regular user of protein powder, click here for some points to consider when choosing one. Most contain either whey (dairy) or soy so read the labels to avoid any food sensitivities. Additionally, most commercial soy is genetically modified, so look for a brand that is non-GMO. For better taste and texture, look towards hemp or pumpkin seed protein powder.
Honey: a true superfood, rich in minerals and a complex nutritional profile that you don’t get in a lot of other foods. Opt for raw, unpasteurized, local honey if you can get it.
Vanilla: made from orchids, vanilla has been used as a flavoring for millennia. It’s also rumored to be a potent aphrodisiac.
High Protein Coconut Cookies
This recipe makes approximately 18 cookies.
- 1 ½ cups shredded coconut
- ½ cup sunflower seeds – raw, unsalted
- ½ cup protein powder
- 1 teaspoon vanilla
- ¼ cup honey
- 1 teaspoon cinnamon
- 2 tablespoons coconut oil, melted
- 1/8 cup filtered water
- Preheat oven to 300°
- Roughly chop sunflower (or other) seeds or nuts in a blender/food processor/chopper into small chunks.
- Place all ingredients into a large bowl and stir together until blended. If the batter is too dry, add another tablespoon of melted coconut oil and/or a little more water until of batter consistency.
- Drop dough by heaping teaspoon onto a cookie sheet lined with parchment paper.
- Gently press the cookie dough with a fork to flatten.
- Bake for about 15 minutes or until golden brown.
- Cool for 10-15 minutes before enjoying.
Coconut Whipped Cream
Use this to make a filling, if desired.
- 2 14-oz. cans full-fat organic coconut milk
- 1/8 teaspoon vanilla extract
- ½ teaspoon cinnamon, nutmeg, or 1½ tablespoons raw cocoa (optional)
- 1-2 tablespoons raw honey or maple syrup (optional)
- Refrigerate the coconut milk for at least 24 hours before use to get the right texture. When ready to use, remove from the refrigerator and scoop off the cream at the top and spoon the into a chilled glass mixing bowl.
- Add vanilla and any optional ingredients.
- Use a high-powered whip on high until it reaches desired consistency.
- Spread between 2 cooled coconut protein cookies and press together to make a sandwich.
- Refrigerate any unused cream for up to 7 days.
Here’s how to make the coconut cookies work for your diet.
- If you’re diabetic, you may consider using organic stevia instead of honey to reduce the glycemic load. One-quarter of a cup of honey roughly equates to ½ teaspoon of powdered or liquid stevia.
- Vegan can replace the honey with maple syrup in a 1:1 ratio in either recipe.
- You can substitute sunflower seeds for pumpkin (or any other) seeds, making for a somewhat lumpier cookie. Alternatively, you can use 2 cups of shredded coconut and skip the seeds entirely.
- You can also adapt the recipe
You can enjoy these high-protein, low carb cookies for breakfast or as a healthy snack. If you have children, wrap them in wax paper for homemade vegan ice cream sandwich.