Coconut Butter Toffee Cookies

These coconut butter toffee cookies will melt in your mouth.

Servings

8

Prep Time:

30 minutes

Difficulty:

Easy

Good For:

Desert

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)
Sea salt

Step 1

Preheat your oven to 375. Cook 1 cup coconut butter over medium heat until browned (about 5 mins).

Step 2

In a bowl, mix 2 cups wheat flour, ¼ cup rolled oats, 1 tsp baking soda and ¾ tsp salt.

Step 3

Once coconut butter has cooled, add 1 cup brown sugar, 1/3 cup granulated sugar, and 3 tbsp Mooala Bananamilk, then mix.

Step 4

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.

Step 5

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.

Step 6

Portion cookie dough on baking sheet, top with sea salt, and bake for 10 minutes.

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