Coconut Butter Crispies

  • ¾ c. coconut butter (check my recipe index for a homemade version)
  • ¼ c. all-natural, Sunbutter (crunchy or smooth both work well)
  • ¼ t. Vitamin C Crystals
  • ¼ c. Coconut Sugar
  • ¾ c. Stevia blend that is a 1 for 1 baking substitute for sugar (I use Stevia in the Raw brand)
  • 1 t. baking soda
  • ½ t. pure vanilla extract
  • 1 large egg (for vegan version 1 flax egg= 1 T. flaxseed meal + 2 T. water, mix let sit for five minutes)
  • 1 c. Unsweetened, shredded coconut
  • ¼ c Dark chocolate chips (optional)

  1. Preheat the oven to 320 degrees F. and line a baking sheet with parchment paper.
  2. In a small bowl, mix Sunbutter and Vitamin C Crystals (this prevents the Sunbutter from turning green)
  3. In another small bowl warm the Coconut Butter in the microwave until softened (about 30 seconds)
  4. Combine the Coconut Butter and Sunbutter mixture in a medium mixing bowl and add: vanilla, and egg/flax egg until everything is incorporated & a large, soft ball of dough begins to form.
  5. In a larger mixing bowl, combine the Coconut Sugar, Stevia blend and baking soda.
  6. In a large mixing bowl, combine: Stevia blend, Coconut sugar, Shredded Coconut and baking soda and stir to blend.
  7. Spoon the Coconut Butter and Sunbutter mixture into the dry ingredients and stir to combine. Using your hands, continue to combine the ingredients until a dough forms.
  8. Scoop the dough by rounded teaspoons onto the prepared baking sheet.
  9. Slightly press 2-3 dark chocolate chips into the top of each cookie (optional).
  10. Bake for 7 – 10 minutes or until lightly golden brown.
  11. Allow the cookies cool completely on the sheet and they will become crispy.