Vegan coconut cookies, sugar-free and gluten-free. Crunchy and simple to prepare, made with coconut okara and rice flour. Ideal as a light snack or for breakfast.
In a bowl, mix the okara, rice flour, salt, and curry.
Pour in the oil and start kneading.
If the mixture struggles to bind, add a little cold water.
Roll out the dough between two sheets of parchment paper using a rolling pin to about 3-4 millimeters thick.
Cut into squares with a knife or a pizza cutter.
Bake at 180°C for about 15 minutes, until golden and crunchy.
Let them cool before serving.
Rolling pin
Parchment paper
Pizza cutter or knife
Baking tray
Tip: if you don't have okara, you can use shredded coconut instead of okara.
Stati Uniti d'America
| Energy (kcal) | 406.09 |
| Carbohydrates (g) | 40.23 |
| of which Sugars (g) | 2.99 |
| Fat (g) | 27.12 |
| of which Saturates (g) | 15.31 |
| Protein (g) | 4.74 |
| Fiber (g) | 5.54 |
| Sale (g) | 0.01 |
