Chocolate Chunk Coconut Cookies

I made these cookies based on a previous recipe but modified it slightly to mock the flavors and presentation of the gluten free chocolate macaroon cookies from Cookies by George. The only difference is that these cookies don't have the processed sugars and have no eggs. They have been a hit this Saturday morning!
Yield: 12 cookies
You will need:
-2 cups almond flour (or oat flour)
-1/4 cup seed/nut butter
-1/4 cup maple syrup/date paste/coconut sugar/agave
-sprinkle of cinnamon
-1/2 teaspoon baking powder (omit for raw cookie dough)
-1 large tablespoon vegan buttery spread
-2-4 tablespoons chocolate almond milk (or a combination of a bit of cocoa and regular milk)
-1/3 cup shredded coconut
-1/4 cup chocolate chunks/cocoa nibs/carob/chocolate chips
Directions:
1. Preheat the oven to 350 degrees
2. Using a food processor (or blender), mix all the ingredients together (except for the milk, chocolate and coconut) until combined
3. Add and mix enough milk to give it a little more of a chewy dough consistency (it will seem a little crumbly before adding the milk)
4. Add the chocolate of choice and coconut and pulse a couple times to leave things chunky
5. Using an icecream scoop, scoop out and drop each cookie onto a parchment lined cookie sheet (you can roll them too if you don't have an icecream scoop)
6. Bake the cookies for 10 minutes
*If keeping this recipe as a raw cookie dough, omit the baking powder and once the dough is rolled into balls, enjoy as is or store in an airtight container and keep in the fridge/freezer

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