Dessert

Low FODMAP Vegan Chocolate Coconut Cookies is for Dessert.

Low FODMAP Vegan Chocolate Coconut Cookies takes several minutes to prepare.

Low FODMAP Vegan Chocolate Coconut Cookies takes several minutes to cook.

Low FODMAP Vegan Chocolate Coconut Cookies makes 30 servings.

The ingredients for Low FODMAP Vegan Chocolate Coconut Cookies are:

64 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
.5 cup Trader Joe's Coconut Milk Beverage - Unsweetened
4 tbsp Maple Syrup
8 tbsp Cocoa powder - Hershey's Special Dark
8 tbsp Coconut Oil

Here is how you make Low FODMAP Vegan Chocolate Coconut Cookies:

Line a large baking tray or platter with parchment paper and set aside.In a high-speed blender or food processor, add your unsweetened coconut and blend until a fine consistency remains. Add your granulated sweetener of choice and blend for an extra minute. Add your coconut milk and continue blending, scraping down the sides. Once a thick dough remains, remove and place in a large mixing bowl. Lightly wet your hands and form small balls. Place on the lined baking tray and press each ball into a cookie shape. Place cookies in the freezer to firm up. Once cookies are firm, melt your chocolate chips. Using two forks, dip each cookie in the melted chocolate until completely combined. Repeat process until all cookies are covered. Refrigerate until firm.Homemade chocolate- An easy two ingredient (or three!) recipe made purely of equal parts coconut oil and cocoa powder. You can adjust the sweetness by adding either maple syrup or liquid stevia. Be wary that if you do the homemade chocolate route, you need to keep these cookies refrigerated at all times. At room temperature, the chocolate coating will be very flimsy and start melting.Serving Size: Makes 30 cookiesNumber of Servings: 30Recipe submitted by SparkPeople user BEKIS38.

The nutritional information for Low FODMAP Vegan Chocolate Coconut Cookies is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 113.0

• Total Fat: 11.0 g
• Cholesterol: 0.0 mg
• Sodium: 23.6 mg
• Total Carbs: 5.5 g
• Dietary Fiber: 2.0 g
• Protein: 1.0 g