Coconut Vanilla Bean Mini Cookies
This bite sized cookie recipe is lightly sweetened with coconut and ground vanilla bean. These Coconut Vanilla Bean Mini Cookies are the perfect snacking cookie.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- 1 Tablespoon Cookie Scoop
Ingredients
- 85 grams coconut oil
- 57 grams cane sugar
- 57 grams powdered sugar (sifted)
- 113 grams salted butter (softened)
- 248 grams all purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon ground vanilla bean
- 57 grams unsweetened fine shredded coconut
Instructions
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cane sugar, and powdered sugar. Mix on low until combined and there are no chunks of coconut oil. Add the butter, and mix just until the butter has broken up; you will still see chunks of butter.
- In a separate bowl, whisk together the flour, sea salt, and vanilla bean. Add the flour mixture and the coconut to the butter mixture, and mix on low until combined into a dough.
- Using a .3-ounce cookie scoop (about the size of 1 tablespoon), scoop dough onto each prepared baking sheet. Space the balls about 1 inch apart. Flatten each ball slightly.
- Bake for 16 minutes, or until the cookies are lightly browned. Let cool completely on the cookie sheets.
- Store in an airtight container at room temperature for up to 10 days.
Notes
Tips
- Always weigh ingredients for the best results.
- If you don't have ground vanilla bean, you can use vanilla extract in its place. It won't have the same flavor but it will still be delicious.
- If you don't have a .3-ounce (1 tablespoon) cookie scoop you can use a tablespoon to measure. The tablespoon is actually wider than the cookie scoop, so the cookies will come out a little wider/flatter. This is why I prefer using the cookie scoop for the iconic shape.
- The cookies will bake the shape the cookie dough goes into the oven. So, this is why flattening is ideal. If you forget to flatten them, they will bake in a ball!
- Store in a cool, dry place.
- You can freeze these in an airtight container (or zip bag) for up to 3 months. Just thaw and enjoy!
- Gluten Free — Replace the all purpose flour with 226 grams (scant 1 ½ cups) gluten free flour blend plus 43 grams (scant ½ cup) coconut flour.
- High Altitude — Bake at 350°F for 15 minutes, or until cookies are lightly browned.
Nutrition
Calories: 82kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 48mgPotassium: 16mgFiber: 0.4gSugar: 3gVitamin A: 71IUVitamin C: 0.02mgCalcium: 2mgIron: 0.3mg
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