I may be nicknamed the Vegan Cookie Fairy but I know sugar is bad for me. Over the last few weeks I have been working to reduce my sugar consumption drastically, replacing processed sweeteners with natural alternatives such as stevia, xylitol, dates, agave nectar and my latest discovery: coconut palm sugar.
People have been quick to label coconut palm sugar as ‘low-carb’ and claim it has a low GI index, but there is insufficient research to back this up. It is far less processed than white or brown sugar, though, and even more interestingly it has a unique butterscotch flavour I find irresistible. Coconut palm sugar is pricy compared to other sweeteners, so I use sparingly.
I used plain soya yogurt for the ‘ice cream’—like the palm sugar, it’s just a bit healthier and adds tang to complement the sweetness of the mango. In the heart of winter, this is one fabulously exotic treat.
Makes 8 ice cream sandwiches
Prep time: 20 mins prep
Baking time: 10-13 mins
For the cookies:
- 1/2 heaped cup (75g) shredded (desiccated) coconut
- 1/2 cup + 1 tbsp (90g) spelt flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1/2 cup (75g) palm sugar
- ½ tsp vanilla paste
- 1/2 cup (125ml) melted coconut oil
Pre-heat the oven to 400ºC (200ºC). Line a baking sheet (tray) with baking parchment.
Combine the dry ingredients in a large mixing bowl. In a separate, smaller bowl, combine the vanilla paste and melted coconut oil.
Fold the coconut oil into the dry ingredients, operating quite quickly because as soon as the coconut oil comes in contact with the cooler ingredients, it will begin to solidify. Mix with your hands to obtain an even dough.
Roll walnut-sized balls in the palm of your hands. Place each one onto the lined baking tray (sheet) and flatten. Repeat this process until the dough is exhausted.
Bake for 10-13 minutes, or until the edges are golden and crisp.
Cool on a wire rack. The cookies will only be firm if you let them cool completely before handling, so do not be tempted to eat one straight out of the oven—it will crumble in your hand!
For the Mango Ice Froyo
- 1 heaped cup (140g) frozen mango chunks
- 1 tsp palm sugar
- 1/2 cup (125ml) plain soy yogurt
Blend half of the mango chunks, the palm sugar and yogurt in a food processor or high-speed blender until silky smooth. Add the rest of the mango chunks and blend again.
This mixture should now be quite smooth and reasonably firm. Spread onto half of the cookies and sandwich the remaining cookies on top. If you find the froyo is not quite solid enough, freeze the froyo for half an hour before spreading onto the cookies.
Either enjoy the cookies straight away or keep them in the freezer. If the latter, remember to defrost them for at least half an hour to an hour before enjoying.
Love & cookies,