My experiments with psyllium husks continue! now I created a 2 ingredient gluten-free, soy-free, dairy free and eggless soft coconut cookies!
Coconut flour is a bit difficult to use, because it is very dry! you need a lot more moist than what you need with normal flour in order for it to work properly and without eggs, you don’t get that “fluffy” feeling! How do we fix that? Yeih! psyllium husk to the rescue! it is basically fiber, that turns water into a gelatinous mix that helps to moist flour and as an egg replacement for vegan eaters.
What is coconut flour?
It is basically dried and ground coconut… it is super healthy as it has not a lot of fat, a good amount of fiber, and a good amount of protein. Are you a nutrition nerd 🤓like me? have a look at this Healthline article for more about coconut flour!
Let’s make these 2 ingredient coconut cookies!
First, get the psyllium husk and the coconut flour, then add 1/2 tbsp of the psyllium husk to a bowl with the boiling water.
Then stir it very well! and leave it to rest for about 5 minutes
Until it looks gelatinous like this:
Then, integrate very well the 3/4 cup of coconut flour, it should look like this:
Preheat the oven at 350 Fahrenheit or 180 celsius on fan mode, and put the cookies in a baking tray
Leave them in the oven for 15 minutes. Check them at 10 minutes, no one enjoys burned cookies! :D. Then enjoy with coffee, tea or your favorite drink!
Are you looking for more psyllium husk recipes? try our vegan mozzarella! or if you want more desserts, look for the delicious vegan mug brownie! or the banana oat pancakes!
We hope you love this recipe as much as we do ❤️, it’s:
- Healthy, naturally sweetened!
- No oil, eggless, dairy-free, soy-free, gluten-free, dairy-free soft cookies
- Full of fiber and high in protein
- One great use of psyllium husk in baking!
If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 🙂
2 ingredient coconut cookies
Ingredients
- 3/4 cup Coconut flour
- 1/2 tbsp Psyllium husk
- 180 ml Boiling water
Instructions
- reMake sure you have coconut flour and psyllium husk
- Mix 180ml of boiling water with 1/2 tablespoon of psyllium husk
- Stir thoroughly and leave it to rest for 5 minutes until it is gelatinous
- Integrate the coconut flour until it looks like this
- Pre heat the oven at 350 Fahrenheit or 180 celsius
- Put the cookis in the oven for about 15 minutes, check them at 10 minutes to make sure they don't burn!
- Finally, they shuold look like these! enjoy!
Video
Notes
- Add less water for less soft cookies or a bit more for softer chewy cookies. I don’t guarantee results if you change quantities too much, but I have played a bit with the measures and I think +-10 is safe
- These cookies are eggless, gluten-free, naturally sweetened cookies, but feel free to add another sweetener if they don’t feel sweet enough for you, or perhaps to cover them with dark chocolate!
- Full of fiber and high in protein!
- Calories are estimated for 3 cookies (or half the ingredients of the recipe). Depends on what coconut flour you use. I use Biona.
Very nice recipe! turn out perfect!
Amazing and easy to make!
Glad you liked them!
I love how soft these cookies are!
Thanks!
I think the recipe is written wrong. At the top you say 1tbsp psyllium husk and then in the recipe part you say 1/2 tbsp. Either way I needed to add twice as much water to get the dough to form a ball. The cookies are a great idea.
Hi, thanks for making the recipe and for the observation, I hope you liked the cookies! I’ll edit the recipe.
It’s definitely 1/2 a tablespoon, a tablespoon would be too much! and, actually, even 1/3 will do. You can add less psyllium husk, but at some point, they’ll not bind properly. The issue with volume measures is that, they can weigh more depending on the flour, and how much you press it, etc. That’s why I tried adding the video so people can see the consistency.