Description
These tender and light Vegan Coconut Yogurt Cloud Cookies are a sunshine-filled bite that proves healthy can be utterly indulgent.
Ingredients
Scale
Dry Ingredients:
- 1 cup organic unbleached all-purpose white flour *
- 1/3 cup maple sugar (or other dry sugar like date or coconut) *
- 1 Tablespoon baking powder
- Pinch baking soda
- ¼ teaspoon sea salt
- 1 cup unsweetened shredded coconut (Not coconut flakes) *
Wet Ingredients:
- 1 cup strained plain unsweetened plant yogurt (or vanilla flavored) *
- 1 teaspoon vanilla
- 1/8 to ½ teaspoon coconut extract/flavoring
Optional Topping:
Instructions
- Preheat the oven to 350 F, center rack.
- Place slightly more than 1 cup of plain unsweetened plant yogurt in a fine mesh strainer over a bowl. Allow to strain for 15 minutes. This allows any excess water to strain off and the remaining yogurt to be thick.
- Line a large 15 x 21 baking sheet with parchment paper or silicone pad, set aside.
- Place the all the Dry Ingredients into a large bowl, whisk to combine.
- Measure one cup of strained yogurt and add it to the dry ingredients, then add all the remaining Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients. The dough should be thick and raggy.
- Using a 3 Tablespoon trigger-action dough scoop, carefully and evenly scoop the batter, level off and place onto the lined baking sheet.
- Repeat until all the batter has been scooped and placed onto the baking sheet, spaced about 2 inches apart. If you do not have a trigger-action large dough scoop (3 Tablespoons dough scoop) or a trigger-action ice cream scoop, you can use a large spoon; however, you may need to smooth out the tops with a wet, warm spoon. Keep the scones in a high-mounded dome-like shape no wider than 2-inches across.
- Place in a 350 F preheated oven for 17 to 18 minutes, or until a toothpick comes out clean.
- Switch the oven temperature from ‘Bake’ to ‘Broil’ and lightly toast the tops of the scones until lightly golden brown, this may take a minute or two. Be sure to watch the scones the entire time they are under the broiler to prevent burning.
- Remove from the oven and allow the scones to cool on the baking sheet for 2 minutes, then move them to a cooling rack. Allow to cool for 15 to 25 minutes on the cooling rack, then, if desired, sprinkle with Whole Food Plant Based powdered sugar and enjoy! Store at room temperature in an air-tight container.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 10 large cookies