• Vedrana

Coconut cookies with water kefir


When I experimented with this cookie dough I was thinking about the cookie cutters.

Which cutters will I use?

Of course I will use angel cookie cutters!

Good bacterias are the guardian angels of our body and our immunity!


Ingredients and preparation steps
  • 100 g of coconut flour + 30g for the kneading surface

  • 2 eggs

  • 6 tablespoons of water kefir at room temperature

  • tablespoon of honey

  • 100 g of butter at room temperature

  • teaspoon of grated lemon zest

  • teaspoon of cinnamon powder

  • 1/3 teaspoon of ginger powder

Preheat the oven to 200°C. Line a large baking tray with baking paper.


  1. In a bowl, first mix the flour and the butter, then add the other ingredients and combine them all into a homogeneous smooth dough.

  2. Then transfer the mixture to a floured surface and knead until the dough becomes smooth and soft.

  3. Roll out the dough to a thickness of about 5 mm and cut the biscuits with a cookie cutter or a glass cup.If necessary, add flour on a surface and on the rolled dough to cut out the cookies easier.

  4. Place the cookies on a baking sheet and bake for about 10 minutes or until edges are nicely browned.Leave the baked cookies to cool. I additionally sprinkled them with a dark chocolate melted with butter (the ratio of butter and chocolate is 1:1).

Before eating, let them rest at least one day in a closed box. You can store them in a glass or tin box for up to two weeks. They go great with tea or coffee!

Enjoy!



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