Posts, Vegan Recipes

D&J’s Pineapple Smoothie Cookies

Every American girl needs a Dutch best friend. Why? So you can turn her smoothie recipes into cookies. My friend Denise runs a blog often featuring Amy as well as some of the best smoothie recipes I’ve ever tried. Earlier this week, she texted me this:

Be on the lookout for that cookbook… 

So here we are, a new cookie recipe for you all to try! (And a link to Denise’s smoothie if you want to try it out for yourself.)

Screen Shot 2017-02-28 at 4.44.24 PM.png
Courtesy of Denise 

These cookies are super light (which all of my gluten free friends will know takes some time to figure out) and perfect for a light snack. They’re very simple to make and are (kind of?) healthy!



1/2 cup coconut flakes (optional… Denise doesn’t like coconut)
1.5 cups frozen or fresh pineapple 
1.5 cups GF all purpose flour 
1/2 cup sugar
1/4 cup coconut sugar (sub brown sugar if you don’t have coconut sugar)
1/2 Tbsp cornstarch or arrowroot
1 tsp baking powder
1/2 tsp baking soda
Pinch salt
1 tsp ground ginger

1 tsp vanilla extract
1/2 cup non-dairy butter, softened
3/4 cup Coconut milk (or sub nut milk of choice)

1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
1 cup GF rolled oats



  1. Preheat oven to 350 degrees Fahrenheit (176 celcius) 
  2. In a large mixing bowl, combine all dry ingredients except for the coconut flakes
  3. If frozen, set the pineapple out to thaw for just a few minutes. Combine the pineapple and coconut flakes in a food processor. (You will want it to be about the consistency of chunky salsa for this recipe, not smooth.)
  4. To the pineapple and coconut mixture, add the vanilla, milk, butter and flax egg. Stir with a fork or large whisk to combine.
  5. Add the wet ingredients into the large bowl with the dry ingredients, stir to combine. 
  6. Fold in rolled oats.
  7. Scoop out cookies onto lined baking sheet (size is up to you, but you will have to adjust cooking times if you make small cookies!)
  8. Bake for 20-25 minutes (they should be golden brown around the edges and a toothpick should come out clean from the middle)
  9. Let cool for 10 minutes on a cooling rack.

OPTIONAL STEP: To add a glaze (which I did) combine powdered sugar and coconut milk until you get the consistency you want (which translates into I didn’t measure this part) and drizzle it over the cookies.

Processed with VSCO with c1 preset


Make sure to share your pictures with us if you make these little island getaway cookies! Tag @TheLaneOnline on Twitter and Instagram!


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