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!
Remember that I’m hosting a giveaway and shoutout competition on Instagram giving 2 lucky winners prizes including Just Blends‘ dragon fruit powder!
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
Ingredients
Cookies
- ¾ cup raw 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
Instructions
- 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!
Hi Anthea!
I’m super allergic to cashews so I’m just wondering, would almonds work as a sub here?
Thanks!
Hi Nicole! Yes absolutely! If you want the cookies to stay a lighter colour, just use blanched almonds 🙂
i love browsing through your recipes and life blogs – the mental health stigma needs to crushed so its uplifting to see such positivity despite what sometimes lies beneath. I baked your cookies today, my partner was really looking forward to them after seeing the photos and hearing about the ingredients. It’s amazing such genuinely healthy food can taste so divine. The cookies really are crunchy on the outside and chewy within, just as described! Our kids loved them and ill defintely be adding them to the repertoire. P.s i will be attempting the pumpkin, chai almost raw cheesecake next!
Hi Vikki! Oh it’s so nice to hear that you enjoy browsing through my blog! And I’m particularly glad that you’re a mental health advocate as well :). You are right – healthy food can be delicious, just depending on how you use the ingredients! I’m craving them right now thinking about it. I hope you enjoy the pumpkin and chai cheesecake as well! xo
The cookie look wonderful!! May i please ask if desiccated coconut can be substituted with coconut flour. And if so- how much flour should i use? Thank you Athea!
Hi Liza! Thank you so much! I’m sure you could use coconut flour instead of desiccated coconut. However, since coconut flour soaks a lot more liquid than desiccated coconut, I’d use only 1/3 coconut flour and add some water/milk to the mixture! I hope this helps xo
thank you so much Athea! I will give it try in a day or two- having some remodeling done and my kitchen is upside- down 🙁 but these cookies are calling out to me! 🙂
My pleasure! I hope your kitchen remodeling is going well! These things can be hectic in the short term but so much better in the long term xo
Thank you , I will report in a few day 🙂
Too pretty! I discovered Rice malt syrup as well and love to use it as a healthy Option for the other sweetener. I really prefer baked treats. Sometimes I make raw ones but I prefer baked one. Wonderful post :o) xoxo Janine
Thanks for stopping by, lovely! I love rice malt syrup too. It’s subtle and perfect in treats. I know what you mean by preferring baked treats. There’s something so comforting about food that’s been heated, cookies that are crunchy and cake that is fluffy! I hope you are having a lovely weekend xoxo