Menu

Creamsicle-Coconut Cookies

  • Creamsicle Coconut Cookies An Unrefined Vegan
  • Creamsicle Coconut Cookie An Unrefined Vegan
  • Creamsicle Cookie An Unrefined Vegan
  • Details
  • 47 Comments
  • Related Items
LoadingAdd to favorites

The inspiration for this crumbly, buttery cookie came from Whole Food’s winter coupon book.  Their cookie is also vegan, but called for mandarin oranges – which I couldn’t find that particular shopping day –  a whopping 1 1/4 cups white sugar and boring, old all-purpose flour.

Creamsicle-Coconut Cookies

INGREDIENTS

  • 1/4 cup orange juice
  • 1 cup dates, soaked, drained and chopped
  • 1/4 cup maple sugar
  • 2 tsp. vanilla extract
  • 3/4 cup coconut oil
  • zest of one orange
  • 1/2 cup coconut flour
  • 2 cups whole wheat pastry flour
  • 1/2 cup unsweetened coconut flakes
  • 3 tbsp. cornstarch
  • 1 tsp. baking powder
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup unrefined sanding sugar

DIRECTIONS

  1. Preheat oven to 325F and line two baking sheets with parchment paper.  In a bowl, combine the 1/4 cup coconut flakes and 1/4 cup sugar and set aside.  Have a small bowl filled with water handy, along w/ a flat-bottomed glass.
  2. In a food processor, add the orange juice, dates, maple sugar, coconut oil, and vanilla extract and process until fairly smooth.  You will need to scrape down the sides of the bowl several times.  Pour this mixture into a small bowl and set aside.
  3. In a large bowl, whisk together the flours, 1/2 cup coconut flakes, orange zest, cornstarch and baking powder.  Pour the date mixture into the dry mixture and thoroughly combine.  The mixture will be very stiff and crumbly.  Add more orange juice or some nut milk if the dough does not come together when pressed.
  4. Scoop up enough dough to make a 1 1/2″ ball.  Place the ball on the prepared baking sheet and continue with the remainder of the dough.  Dip the glass in water, then in the sugar-coconut mixture and press down firmly on each cookie.  Bake for about 14 minutes, switching pans halfway through.  Cool on a wire rack.

Creamsicle Coconut Cookie An Unrefined Vegan

Creamsicle Cookie An Unrefined Vegan

 

Print Friendly
  1. Oh boy do these look tasty! I am gonna have to book mark these for making.

  2. Oooh these look delicious. I’m saving this recipe too as a fairly healthy one for when I end my quitting sugar challenge!

  3. Dessert just got tastier my friend :D

    Cheers
    CCU

  4. I love the look of these, perfect with a nice cup of tea, especially when served so elegantly on that lovely little plate.

  5. These look so good, I love the flavor of creamsicle! And with coconut, I bet they are amazing!

  6. Oh! What have you done now? I think I’ll try a GF version as soon as I can. How many cookies does this make?

  7. Brittany says:

    OH yum. These look amazing. I need to cut back on my cookies, but NO these look too good.

  8. Food Stories says:

    What an intriguing recipe – gotta pin this one :-)

  9. Shira says:

    Looking lovely! What a wonderful image the name conjures up – and they look darling too! :)

  10. Oh so good!!! And with a cup of Shira’s ginger tea :-)

  11. Somer says:

    You are the devil. Of course you had to post these today! Argh…… I adore creamsicles…. These look insane.

    • Unintentionally devilish! I’ve scheduled nearly a month’s worth of posts ahead of time and since I didn’t commit to the smoothie challenge until late in the game… Actually, the cool thing is, right now – I’m not craving cookies of any kind! It feels GOOD to be eating GOOD.

      • Somer says:

        I’m craving everything bad. It’s really challenging for me to go through with it. Documenting it on the blog keeps me HONEST ;) I do love it though. Clean eating is awesome!

        Good on you for having so many blog posts in the chute. I didn’t create many blog worthy things last month with all the illness so I’m flying by the seat of my pants ;)

      • I knew January was going to get ugly – the thought of preparing to move and blogging…too much.

      • Arghhh, you’ve shamed me into being better prepared as a writer, Annie…now I have to get crackin’ on some articles, after these cookies, of course…and some tea! :-)

      • Some of my best writing happens around tea and cookies!

  12. Creamsicles are one of my very favorite flavors, these cookies look amazing! Can I sub the coconut flour with a different kind of flour?

  13. narf77 says:

    OOOOO I am going to have to wait till after Somers week of “no indulgences” to try these…I am SO going to eat most of them in a single sitting…

  14. Oh I saw those cookies and immediately wanted to make them! Sadly never got around to it. I like your version quite a bit my dear :)

  15. Wow Annie! You’ve really outdone yourself here! I’ll have to try these! I have a bunch of oranges just waiting to be juiced!!

  16. I’m giving this post a great big “hells yeah!” :)

  17. These look particularly yummy. Just something about ‘nilla and orange….

  18. Vegan Rabbit says:

    I have made it my mission to make these.

  19. Lou says:

    1 & 1/4 white sugar in the original recipe!?! That is madness, I tell you, madness…. I LOVE that you used dates… bravo, these look delicious!

  20. These look scrummy!! They remind me of Coconut Rings you get in the UK. I am going to create a Raw version :-) thanks for the inspiration x

  21. […] like this Roasted Pear, Roasted Pepper Chedda’ & Sauerkraut Quesadillas, these Creamsicle-Coconut Cookies! and this Cinnamon Raisin Swirl Flatbread Sandwiches w/ Chocolate Cheez & Caramelized […]

Fill in the Blank:

Date Ginger Cherry Bars An Unrefined Vegan

Other People’s Food (6): Life is Sweet

Add to favoritesWhat to do with that 5-pound behemoth of a zucchini that eerily resembles a lethal weapon wielded by an ogre in a Grimm’s Fairy Tale?  Grate that puppy up and make zucchini bread. …

Print Friendly
French Toast An Unrefined Vegan

Chocolate-Cinnamon-Orange Cashew French Toast

Add to favoritesOne thing I discovered (though I’d already suspected it) while participating in the Green Smoothie Challenge: I eat too much bread.  It’s not that I felt a dramatic physical difference; I just felt …

Print Friendly

Chocolate Chip, Apricot & Orange Scones

Add to favoritesIn spite of my huge love for yeast bread – the labor involved, the simple ingredients that through kneading and time create complex, rich flavor, the satisfying crunch of a deep brown crust, …

Print Friendly

Yeasted Buckwheat Waffles with Cranberry-Date-Apricot Sauce

Add to favoritesIf there were an award for Best Aroma While Cooking in the breakfast food category, this is the waffle that would take home that prize.  The ingredient list includes yeast which gives the …

Print Friendly
Berry Miso Dressing An Unrefined Vegan

Oil- and Nut-free Berry-Miso Salad Dressing

Add to favoritesKel and I average 5 salads per week which means about 20 salads each month – hey, that’s a lot of greens, sure – but it also means preparing and consuming a lot …

Print Friendly
%d bloggers like this: