Preheat oven to 175 degrees, line baking sheet with parchment paper or a permanent baking mat.
Place coconut puree in the oven for a few minutes, or heat in a water bath to make it nice and smooth.
120 g Coconut Mush
FOR THE Dough Coconut puree, raw cane sugar, maple syrup, vegetable milk, spelt flour, coconut flour, baking soda, bourbon. Blend vanilla and salt in a food processor until uniform. Add chocolate drops at the very end.
120 g Coconut Mush, 120 g Raw cane sugar, 60 ml maple syrup, 45 ml Plant milk, 115 g Spelt flour, 46 g Coconut flour, 1 tbspn Baking soda, ¼ tbspn Bourbon vanilla or ½ tsp vanilla extract, A pinch of sea salt, 50 g dark vegan chocolate drops
Using your hands and a spoon, separate 12 even portions. Form into balls, place on baking sheet, flatten and shape into cookies. Decorate with extra chocolate drops as desired.
Dark vegan chocolate drops
Put in the oven and bake for 8 minutes. At this baking time they become nice and soft. If you want them drier, increase baking time to 10 minutes.
Remove from the oven and allow to cool completely. enjoy!