Easy Polenta Coconut Chocolate Cookies Recipe

Polenta Coconut Chocolate Cookies

These cookies are really quick and easy to prepare, and they are butter-free. I used oil instead of butter and it worked fine. The cookies are crispy and quite crumbly, like a short shortbread cookie. 

Generally most cookie recipes require that butter and sugar be creamed together first. This incorporates air into the mixture, helping the cookies to rise. You cannot do that with oil and sugar so the cookies don’t rise as much, just like a shortbread cookie. On the other hand the recipe is much simpler and quicker to prepare and the end result is very tasty.

This recipe has no measurements, except for ratios. So you can either use a 1 cup each of polenta, flour etc, 1 tablespoon each of polenta, flour etc or any measuring vessel.

Ingredients

1 part fine polenta

1 part self raising flour, sifted

1 part cocoa, sifted 

1 part desiccated coconut (optional)

1 part sugar (taste the batter and add more sugar if its not sweet enough)

½ part golden or dark syrup (optional)

'Enough' oil or melted butter

Direction

1. Heat oven to 160°C / 320°F
2. Mix together all the dry ingredients
3. Add syrup, if using, and enough oil or melted butter to bring the dough together. If you use less oil, the cookie will be slightly harder and if you use too much the cookie will be quite crumbly. 
4. Place balls on a greased cookie tray, flatten slightly and bake for around 12 minutes

Polenta Coconut Chocolate Cookies

Pin It