There’s something about the cooler weather that makes me crave cookies. Maybe I just want to ‘stink’ up my whole house with the beautiful aroma of cookies. Or maybe I have a craving to burn my tongue on fresh out of the oven cookies. Or maybe I want to crawl up into a worm shape with a book, a delicious cookie and a cuppa.
Whatever weird craving that I may have, I know I’m not the only one who craves comfort food in winter.
I created a simple cookie recipe that can be baked or dehydrated. You can see both varieties below…
I added my own twist on it. That beautiful magenta jam is made from 5 simple ingredients: Just Blends pink dragon fruit powder, chia seeds, rice malt syrup, vanilla bean and water. As most of the ingredients are simple staples, you really get to taste the tropical dragon fruit and see that beautiful colour.
I cut a heart in each cookie as I thought it’d complement the dragon fruit jam nicely. Purple hearts? Sure! Why not?! Tip: you can use any type of berries instead of dragon fruit powder!
And in case they were too lovey dovey for my boyfriend, I made him something extra…
Hahaha. Anyway, the dehydrated cookies were crisp on the outside and like a coconut macaroon on the inside. Oh my…
The baked cookies had a beautiful golden colour and a scrumptious crunch.
Which would you pick? I think I prefer the dehydrated cookies as I loved biting through the crispy exterior to the soft centre.
Either way, they were both delicious!
This post was brought to you through a collaboration with Just Blends. While Just Blends provided the pink dragon fruit powder used in this recipe, all opinions expressed in this post are 100% my own.
Coconut cookies with pink dragon fruit jam
- ¾ cup cashews
- ¾ cup buckwheat
- ½ cup desiccated coconut
- 2 tbsp chia seeds
- ½ cup maple syrup, to taste
- ½ cup coconut butter, melted
Pink dragon fruit jam
- 2 tbsp Just Blends pink pitaya powder, (use berries if you don't have this)
- 2 tbsp chia seeds
- any light-coloured sweetener, such as rice malt syrup or maple syrup, to taste
- vanilla bean powder or extract, to taste (optional)
- Water as needed
- Preheat oven to 180C and line baking tray with baking paper OR preheat dehydrator to 45C.
- In a food processor or blender, grind the cashews, buckwheat, coconut and chia seeds until it forms a flour.
- Add maple syrup and coconut and whizz until just combined. Add some water or milk if the mixture is too dry.
- Place a piece of baking paper on a flat surface (bench top or chopping board). Roll out mixture with a rolling pin until 1 cm thick.
- Use a cookie cutter to desired shapes (I used a 6cm cookie cutter). Cut a heart shape in half of the cookies. Re-roll remaining dough and repeat until all dough has been used up. Make sure than half of the cookies are full circles and the other half have hearts cut in them.
- Use a spatula to carefully place cookies onto baking tray or dehydrator tray.
- If baking, bake in oven for 15 minutes flipping half way. If dehydrating, heat for 8 hours.
- Meanwhile, for the jam: Mix all ingredients in a small bowl with a fork and set aside to thicken.
- To assemble: Spread the jam on the full circle cookies and sandwich with the heart cookies.
- Keep in an air-tight container and enjoy!