By now it’s no secret that I love baked goods. Breads, muffins, cakes, brownies, scones, and cookies all get plenty of love and attention from me. What I especially love about these cookies is that it’s one of those quick and easy recipes that I can start making and I’m eating cookies 20 minutes later. These chocolate coconut cookies are delicious on their own, but are superb with a bowl of homemade vegan vanilla ice cream!
What’s your favorite baked good? Share it in the comments section!
1 1/2 cups whole wheat pastry flour
2/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup vegan sugar
1/3 cup coconut oil
1 tsp pure vanilla extract
3/4 cup hot (near boiling) water, divided
1 cup shredded coconut, unsweetened
Preheat oven to 350°
In a large bowl sift together flour, cocoa, baking soda, and salt.
In another bowl (I use my Kitchen-Aid stand mixer) beat sugar, oil, and vanilla until well-blended. Add half of flour mixture and half of water to sugar mixture, beat until smooth. Add coconut, remaining water and remaining flour mixture, beat until well-combined. Dough will be sticky.
Scoop tablespoon-size balls of dough onto prepared cookie sheets and flatten with the back of a wet spoon.
Bake for 8-10 minutes. Allow cookies to cool for 2-3 minutes before moving from cookie sheets to wire racks to cool completely.
Servings: About 25 cookies
Per serving: 99 calories (40 from fat), 4.4g total fat, 3.7g saturated fat, 1.3g protein, 15g total carbohydrate (1.8g dietary fiber, 8.3g sugar), 0mg cholesterol, 72mg sodium, 0% vitamin A, 0% vitamin C, 0% calcium, 3% iron