Chewy Browned Coconut Butter Cookies

Ingredients

• 1.5 cup All-purpose flour
• 0.75 tsp Baking powder
• 0.5 tsp Baking soda
• 0.5 tsp Salt (For the dough)
• 1.333333 cup Brown sugar (Packed)
• 0.75 cup Browned coconut butter (Use prepared browned coconut butter)
• 6.666667 tbsp Water (6 tablespoons plus 2 teaspoons)
• Flake sea salt (For sprinkling over the cookies; Maldon sea salt is recommended)

Steps

1. 1

   Adjust the oven rack to the middle position and heat the oven to 350°F (177°C). Line two rimmed baking sheets with parchment paper.

2. 2

   Whisk the flour, baking powder, baking soda, and ½ teaspoon salt together in a medium bowl.

3. 3

   Whisk the brown sugar, browned coconut butter, and water together in a large bowl until well combined and smooth.

4. 4

   Using a rubber spatula, stir the flour mixture into the coconut butter mixture until just combined.

5. 5

   Divide the dough into 16 pieces, about 2 tablespoons, 1⅔ ounces, or 47 grams each. Using your hands, roll each piece into a ball.

6. 6

   Evenly space the dough balls on the prepared baking sheets.

7. 7

   Using the bottom of a drinking glass, flatten the dough balls until each is 2½ inches in diameter.

8. 8

   Sprinkle the dough with flake sea salt, then gently press the tops with the bottom of the drinking glass to help the salt adhere.

9. 9

   Bake one tray at a time until the edges are set and just beginning to brown, 15 to 17 minutes. Rotate the tray after 7 minutes. Baking two trays at once can cause uneven cooking.

10. 10

    Let the cookies cool on the baking sheets for 5 minutes.

11. 11

    Using a wide metal spatula, transfer the cookies to a wire rack and let them cool completely.

Notes

The recipe assumes browned coconut butter has already been prepared; its separate preparation is not included in the supplied instructions. Cooled cookies can be stored in an airtight container for up to 5 days.

Nutrition per serving

• dessert
• cookies
• vegan
• dairy-free
• egg-free
• baked
• make-ahead