Sometimes a person needs a sweet little afternoon pick-me-up, with the key word being “little”. These cookies are perfect for those moments! Small-batch, single-serving, whatever you want to call them, they are just the right size to satisfy those cravings without tempting you to eat an entire dozen. Sometimes “will-power” and “sweet-cravings” do not play nicely with each other!
The other great thing about these cookies is that you can bake them up in a toaster-oven which, if you’re in the middle of a heat wave, sounds much more appealing than turning on a big oven for a few little snacks.
These cookies are egg-free and dairy-free (if you use almond or cashew milk), so they are perfect if you’re a vegan or like to taste-test the dough before it’s cooked 🙂
- Serves: 4
- Serving size: 1 cookie
- Calories: 88
- Fat: 4.1 g
- Saturated fat: 3.3 g
- Carbohydrates: 12.2 g
- Sugar: 4.7 g
- Sodium: 26.1 mg
- Fiber: 1.6 g
- Protein: 1.2 g
- Cholesterol: 0.5 mg
- 5 tbsp whole-wheat pastry flour (or all-purpose)
- 1 tbsp shredded coconut
- 2 tsp brown sugar
- ¼ tsp baking powder
- ½ tsp vanilla extract
- 2 tsp coconut oil
- 1 tbsp milk (dairy or non-dairy)
- 1 tbsp cacao nibs
- Sea salt to sprinkle
- Pre-heat your toaster oven to 350°F.
- In a small bowl, mix together the flour, coconut, brown sugar and baking powder, ensuring there are no lumps. Add the vanilla, coconut oil, milk and cacao nibs and stir to combine. If the mixture seems too wet or dry, add a touch more flour or milk, respectively.
- Divide the dough into 4 equal pieces and roll each into a small ball. Place on a parchment-lined baking tray and flatten with the back of a knife or fork. Sprinkle the tops with sea salt.
- Bake at 350°F for about 7 - 9 minutes, until the bottoms turn a golden brown.
- Let cool for a few minutes before indulging with a cup of coffee!