I originally shared Coconut Cream Cookies for Dogs with 4Knines. This almost pure coconut treat has turned out to be one of Kirby’s favorites so I’ve been tinkering with it to change up the flavors or coloring them for a festive look. I’ll add more as I discover them but for now we’ve been happily using carob powder (brown), turmeric powder (yellow), and red beet powder (pink). The amount of powder to add is the amount to get the color you want.
This is a wet dough so it takes a little more working with it but I like the end product. It may seem your treats will come out crumbly but they actually come out more like a hard shortbread cookie with no crumbs. They also break cleanly for smaller treats.
Just to recap:
A big factor is the coconut milk brand used - I think Thai Kitchen has the thickest cream with the best taste and less water.
You can use a vanilla powder or non-alcohol vanilla extract but it’s been proven the alcohol is baked out from the high heat especially since you are removing all of the moisture.
You can replace the eggs with flaxseed “eggs.” For each egg, place one tablespoon ground flax seed in a small cup, add three tablespoons of warm water and whisk about 5 minutes until it becomes gelatinous. You will see flecks in the finished cookie.
You can half the recipe but still use two eggs to bind everything together. I like to make this big batch since these treats freeze so well and both dogs love them straight from the freezer.
Coconut Cream Cookies Remixed
Cook Time: 40 minutes
Nutrition facts: 6 Calories each, 3 Calories from fat each Total fat: .3g or 1% (0.0g trans fat)
- 2 cups coconut flour
- 2 (13.66 oz.) cans full fat coconut milk
- 2 large eggs or flaxseed “eggs”
- 2 tablespoons coconut oil
- 2 teaspoons pure vanilla extract (optional)
- 3 teaspoons beet root powder
- 3 teaspoons carob powder
- 3 teaspoons turmeric powder
- Open the cans of coconut milk and scoop out the white cream (save the water) into a large bowl. Mix in the coconut flour, eggs, coconut oil, and vanilla.
- Slowly add the remaining coconut water until your dough is a workable consistency. (With Thai Kitchen I use all the water.)
- Divide the dough into four equal parts. Leave one as is but mix each powder into the remaining three doughs until well blended. Adjust the amount of powder based on how dark you want the final color keeping in mind they will lighten as they bake. Form into a ball, wrap with saran wrap and place in the refrigerator. Make sure to rinse your hands, etc., so you keep the colors separated. You can do all three colors, just two colors, or only one color.
- Place the dough in the refrigerator for 15 minutes to let the flour absorb all the fat.
- This is a wet dough so it’s easiest to work it on a piece of wax paper rather than a floured surface which would also mess up the colors. Take a colored ball of dough and lightly knead. Place another piece of wax paper over the dough and roll out ¼ inch thick.
- Cut out shapes with a cookie cutter and place on a parchment lined baking sheet. They won’t spread when baking so you can place them close together. Again, rinse your hands and cookie cutter before changing to the next colored dough. Continue with each ball of dough until done.
- Bake at 325 degrees for 20 minutes, reduce the heat to 200 degrees and bake for another 20 minutes. The tops should feel fairly hard and the bottoms should be slightly brown. Turn off the oven and leave them to harden or finish them in a dehydrator. Check your treats while baking as ovens may vary..
I’ve found these will easily keep up to 2 weeks in an air tight container on the counter or up to 4 months in the freezer.