A friend of mine made these fabulous cookies. I tried them and couldn’t believe there was only four ingredients. No butter. No flour. Easy and so delicious. Make them and store them in your fridge. I have a feeling they won’t be there long! Did I mention four SIMPLE ingredients? Good ingredients = good food. It’s that simple.
These are the 4-ingredient Coconut Almond Cookies by Brittany Mullins (Eating Bird Food). Brilliant, and tasty beyond words. Everyone who tastes them will want the recipe. #andiwasneveranalmondjoyfan These can be vegan (mine weren’t) if you use non-dairy chocolate chips. I used Guittard semi-sweet chocolate chips.
[Left image]: Experimented with using a muffin tin to contain the shape. Cut parchment paper into squares, then pressed it into the bottom of the muffin tin, added the cookie “dough” – when done, carefully removed and let cool. This is before it baked…
[Middle image]: They spread out as they bake – which is equally delicious and has no bearing on the taste, but aesthetically, a friend who made these and the same feelings suggested a muffin tin. So I tried it. The middle cookies, once refrigerated firmed up beautifully and were a breeze to pickup. I read that they are to be stored in the refrigerator once they cool.
[Right image]: These are the few I tried in a muffin tin. One note, be sure to not let any of the “dough” touch the side of the muffin tin (I had one that wouldn’t let go), so maybe go a wee bit higher with the parchment than I did. I think the parchment-muffin tin version was fancy – very pretty in the unbleached parchment for sure. Papers stay on until you take them off, and they remove easily. Next time I’m going to try a mini muffin tin. I like one-bite cookies, especially when there’s dark chocolate and dogs in a house in case a chip or two drops.
As I mentioned this recipe was written by Brittany Mullins (Eating Bird Food blog) – HERE is the link to her website where you can print the recipe. Below is my sticky note version – she has more details on her page…
📒 4-Ingredient Coconut Almond Cookies Sticky Note Version:
- 2 cups UNSWEETENED flake coconut
- 1/2 cup dark chocolate chips, mini or regular (or dairy free!)
- 3 tablespoons chopped salted/roasted almonds
- 3/4 cup SWEETENED CONDENSED COCONUT milk (6oz.)
- Preheat oven to 325℉, and line a large baking sheet (or two) with parchment paper. Alternately, use a muffin pan, cutting a square of parchment to press in the bottom of the tin. Make sure it comes up just as high as the highest amount of cookie “dough”, otherwise it will stick.
- Most of our sweetened condensed coconut milk (SCCM) will not be in a liquid state. If it is, skip this step. If it’s not in a liquid state: empty the can of SCCM into a heavy bottom saucepan. Turn the heat on low (LOW!) and heat just until it melts and becomes liquid. I urge you not to walk away. It doesn’t take long and you don’t want it to get hot! As soon as it melts remove from heat and let cool a bit.
- In a medium mixing bowl, add the coconut, chocolate chips, chopped almonds and liquid sweetened condensed coconut milk (not hot or chocolate chips will melt). Stir until everything is coated with the coconut milk. The dough will be very sticky/wet – this is FINE!
- I used a tablespoon (not a measuring tablespoon, but the larger spoon with your forks, knives, teaspoons) – next time I will make them a bit smaller, using a teaspoon or preferably a mini muffin tin and place on parchment paper covered baking pan.
- Dip your fingers (or spoon) lightly in water and shake off. LIGHTLY press the cookies to flatten a bit (not too much).
- Bake the cookies for 12-14 minutes or until the coconut is starting to turn golden brown. You will smell it when it’s ready!
- Let cool COMPLETELY on baking sheet before serving. I stored ours in a glass storage container with airtight lid in the fridge – one layer, then a sheet of wax paper and another layer, etc. So they don’t stick together.
- Note: You can store at room temp for a shorter period, but I find them a little difficult to pick up (maybe I pressed mine down too far) – we loved them straight out of the fridge!
This is how I made them. For more notes visit the website link above! Let me know if you make these. They’re fabulous. Pop over to eatingbirdfood.com and check out their other recipes. Delish! I tried a roasted Okra recipe of hers and wow. Wow. WOW!
Thank you AL for the recipe inspiration, keep ’em coming! 🙌
👩💻 Until next time…
2 thoughts on “Fabulous cookies – 4 Ingredients – No butter or flour!”
So good, BTW love the photo!
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Yes! Quite the treat – and thank you!!