These cookies have a great cake-like texture and are soft.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 8 small cookies |
Ingredients
- ½ cup all-purpose flour
- ¼ cup white sugar
- 1 tablespoon cornstarch
- ¼ teaspoon baking powder
- 1 pinch salt, or more to taste
- 1 ½ teaspoons coconut oil
- 3 tablespoons milk
- 1 tablespoon sour cream
- ½ teaspoon vanilla extract
- ¼ cup crushed pistachios
- ¼ cup shredded unsweetened coconut
- 1 teaspoon white sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Mix flour, 1/4 cup sugar, cornstarch, baking powder, and salt together in a bowl. Rub coconut oil into flour mixture using your hands until mixture is crumbly. Add milk, sour cream, and vanilla extract and mix just until dough is combined; fold in pistachios and coconut.
- Scoop dough, about 1 teaspoon per cookie, and form into balls; arrange on the prepared baking sheet about 1-inch apart. Mix 1 teaspoon sugar and cinnamon together in a bowl; sprinkle over dough.
- Bake in the preheated oven until edges turn light brown, 10 to 12 minutes. Cool cookies on a wire rack.
- You can substitute coconut oil with any other vegetable oil of your choice. However, it tastes best with coconut oil as it pairs up with shredded coconut and brings out more coconut flavor.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 113 mg |
| Sugars | 15 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |