Coconut Butter Toffee Cookies
These coconut butter toffee cookies will melt in your mouth.
About this Recipe
Chewy edges, soft centers, and lots of toffee goodness. These coconut butter toffee cookies are loaded with chunks of toffee yet smooth like butter.
1 cup coconut butter
2 cups wheat flour
1/4 cup rolled oats
1 tsp baking soda
3/4 tsp salt
1 cup brown sugar
1/3 c granulated sugar
3 tbsp Mooala Original Bananamilk
1/2 cup apple sauce
2 tsp vanilla extract
1/2 toppings (we chose: toffee bars, dairy-free chocolate covered raisins)
Preheat your oven to 375. Cook 1 cup coconut butter over medium heat until browned (about 5 mins).
In a bowl, mix 2 cups wheat flour, ¼ cup rolled oats, 1 tsp baking soda and ¾ tsp salt.
Once coconut butter has cooled, add 1 cup brown sugar, 1/3 cup granulated sugar, and 3 tbsp Mooala Bananamilk, then mix.
Incorporate ½ cup apple sauce and 2 tsp vanilla extract to the coconut butter and sugar mixture. Slowly integrate the dry ingredients into the wet ingredients.
Once incorporated, add ½ cup toppings of your choosing: we used ¼ cup dairy-free toffee bar and ¼ cup dairy-free chocolate covered raisins.
Portion cookie dough on baking sheet, top with sea salt, and bake for 10 minutes.