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Halloween Coconut Cookies
Halloween Coconut Cookies
  1. Makes 6-8 cookies
  • 95g almond flour
  • 50g dessicated coconut
  • ½ tsp baking soda
  • 3 tbsp maple syrup
  • 2 tbsp The Coconut Collaborative Natural Coconut Yogurt
  • 8 tbsp maple syrup
  • 30g coconut oil
  • 1 tsp vanilla extract
  • 2 tbsp flax seed plus 50ml water
  • Pinch of salt
  • For the Coconut Cashew Cream icing
  • 75g soaked cashews
  • 2 tbsp The Coconut Collaborative Natural Coconut Yogurt
  • 1 tbsp maple syrup
  • Squeeze of lemon
  • Pinch of salt
  • 1 tbsp coconut oil


1. In a bowl, mix the flaxseeds with water and let it rest for 5 minutes.

2. In a large bowl, combine almond flour, desiccated coconut, baking soda and a pinch of salt.

3. In a separate bowl, whisk together the coconut yogurt, maple syrup, coconut oil and vanilla extract.

4. Combine the wet and dry ingredients together gently with a spatula to form the cookie batter.

5. Spoon out a tablespoon size of batter onto a lined baking sheet, press into each cookie cutter with your fingers.

6. Bake for 15 minutes at 180 degrees until golden brown.

7. Serve and let it cool for 10 minutes until you add the cashew cream icing on top.

8. To make the icing: Prepare the filling by draining the soaked cashews and blend wet ingredients until well combined.

9. Spread the filling mixture onto the cookies and decorate as desired.