Honestly, I am not a chocolate cookie fan, so I have no idea how I became obsessed with trying to create this cookie. I think perhaps it was the initial draw of a chocolate covered cherry cookie. I do love chocolate covered cherries … yet, as it turns out, this flavor combination in a cookie just didn’t work for my taste buds. So, then the recipe twisted itself around heading toward an impersonation of my favorite coconut brownies … but vegan.
Well, these Cocoa-Nut Cookies as I like to call them still aren’t hitting the mark. They came out a bit too crunchy. I tried lowering the temp, but then they are too flat. If you would like to take whirl at these, I welcome your enthusiasm and suggestions!
Chewy Cocoa-nut Cookies
1 cup all-purpose flour
¼ cup unsweetened cocoa
¼ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup white sugar
¼ cup neutral oil (coconut in liquid form, grapeseed, extra-light olive, vegetable, etc.)
1 teaspoon vanilla extract
¼ cup regular (full fat) coconut milk
(I added 1 T of ground flaxseed to the coconut milk, but I don’t think this was necessary)
¼ cup unsweetened coconut, ground in a spice grinder
½ cup semisweet chocolate chips
Preheat oven to 375°.
In a medium sized bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. In a separate mixing bowl, blend together the sugar, oil, vanilla, and coconut milk. Beat in roughly 2/3 of the flour mixture. Fold in the coconut and chocolate chips, and add the remaining flour mixture. The dough will become relatively firm.
Roll into small balls, approximately 1” in diameter. Place the cookie dough balls about 2 inches apart onto baking sheets, allowing some room to spread. Bake for 10 minutes. Allow them to cool completely on wire racks.
Yield 30 cookies