Somewhere in between a vacation with my partner, a gigantic plumbing failure in our apartment, and baking these cookies… it’s suddenly June. Hello sunshine.
I’ve appreciated the down time of the last few weeks more than I can possibly explain. Taking a vacation and focusing on being present, relaxing, and taking care of myself was exactly what I needed. Thank you for all of your support in the process. I’ve missed you.
And since I’ve been away from my computer, Blogger seems to have lost my last post and my Feedburner service keeps emailing you folks posts from January. It’s good to be back.
Now, let’s get to these cookies. If you’re one of those people staying away from sugar right now I commend you. And I’d hate to be the person to spoil that so, please, stop reading and look away.
These are some dangerous ones. I made these to indulge in my post-vacation sugar cravings and now I can’t get enough of ‘em. Some of you may be wondering why there is only one cookie pictured below when this recipe makes two dozen. Ahem, ahem. Guilty face.
It wasn’t all me, I swear! They just go fast.
These cookies involve coconut, chocolate, more coconut, more chocolate… you get where I’m going with this. These are perfect for late-night snacking, picnics, chocoholics, and it doesn’t get any better than eating these on your front porch in the sunshine while drinking iced tea.
Makes 24 cookies
2 cups grated unsweetened coconut
1/3 cup coconut oil, melted
1 cup brown rice syrup
1/3 cup almond milk (or another nondairy milk)
1 tablespoon ground flaxseeds
1 1/2 teaspoon vanilla
1 cup flour (I’ve used both whole wheat and spelt and either works great)
1/4 teaspoon baking soda
1/2 teaspoon salt
Chocolate layer: 1 heaping cup vegan chocolate chips, 2 tablespoons coconut oil
Preheat the oven to 350 degrees. In a large pot or skillet, pour in the coconut and toast over medium low heat for 5 – 10 minutes, until the coconut turns golden brown. Be careful not to burn it, and stir occasionally. Once the coconut is toasted, remove it from the heat to cool.
In a large bowl, combine the coconut oil, brown rice syrup, almond milk, flaxseeds, and vanilla and blend until smooth. Sift in the flour, baking soda and salt and stir until the batter is thick. Fold in the cooled, toasted coconut.
Drop tablespoons of dough on a parchment lined pan. Using a measuring cup, press down the dough balls until they are flat discs. Bake the cookies for about eight minutes, just until the edges start to turn golden brown. Allow the cookies to cool for a few minutes on the pan and then cool completely on wire racks.
To make the chocolate glaze: Using a double broiler, melt the chocolate chips and stir in the coconut oil. Allow the mixture to cool for five minutes to allow it to thicken a bit. Once the cookies are completely cooled, dip the bottom in the chocolate mixture and place on a pan lined in parchment paper. Repeat with all the cookies. Use the remaining chocolate to drizzle glaze over the top of each cookie.
To allow the chocolate to cool, place the cookies in the fridge for half an hour, then enjoy! They are also great frozen and eaten straight from the freezer.