This recipe is both a great way to get more coconut oil into diet and as well to have it around should you feel a hypoglycemic event coming on, and or to prevent one. Children love these cookies, and it’s a great way to get the anti-microbial properties down them if they have a cold. Another great feature is that they contain no sugar and therefore makes for a safe snack. Remember that if you get slightly nauseous when you eat them, it may be an indication that you have a gallbladder/bile issue that is preventing you from digesting fat properly.
—Adapted from Nicole Eckman, RD
- 1½–2 cups unsweetened coconut flakes
- 2 tablespoons roasted carob powder (optional)
- ½ cup coconut oil, slightly melted
- ¼ teaspoon vanilla extract
Alternative ingredients: Feel free to add 1 tablespoon organic almond or peanut butter.
Pulse all ingredients in blender or food processor, stopping to scrape down the sides and bottom, until creamy. If mixture is too dry, increase coconut oil by adding 1- 2 tablespoons at a time to insure that it does not get too runny (Dryness might also be caused by larger coconut flakes, so adjust that amount as well if needed.)
- Line a cookie sheet with parchment paper or use a stoneware cookie sheet which requires no paper. Shown here: http://traditionalcook.com/stoneware.shtml
- Scoop a tablespoon or a bit more of dough into the palm of your hand and squeeze it so it into the shape of a small ball. The dough should be sticky enough to stay together. Place the coconut ball onto cookie sheet. Flatten gently into round “cookies.” Store in fridge or freezer until they are solid. These no bake cookies may usually (depending on the heat in your kitchen) be left on the counter after they have been frozen.