CHOCOLATE COCONUT COOKIES
These wonderful cookies are very easy to make and have the flavor and consistency of brownies. They will make a fabulous treat for any special occasion.
This recipe is by Brandi Doming at “Vegan 8” blog and did not need to be modified. Her recipes are vegan, oil-free and have 8 ingredients or less (not counting salt/pepper/water) so there is no risk of being overwhelmed with a long list of recipe ingredients!
Here is a nice article on the Bob's Red Mill web page about different starches used when baking and cooking: All About Starches
Dr. Michael Greger discusses the benefits of dark chocolate on arterial function in this 4 minute video: Dark Chocolate and Artery Function
CHOCOLATE COCONUT COOKIES
Ingredients
1 cup superfine blanched almond flour
1/2 cup unsweetened shredded coconut
1/4 cup unsweetened cocoa powder
2 Tablespoons cornstarch (I used tapioca starch and it worked fine)
1/4 teaspoon salt
1/2 teaspoon baking soda
6 Tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup chocolate chunks (I used 70% dark chocolate chips)
Instructions
Preheat an oven to 350°F (177°C) and line a baking tray with parchment paper.
To a large bowl, add almond flour, coconut, cocoa powder, cornstarch, salt and baking soda and whisk well.
Pour in the syrup, vanilla and chocolate chunks/chips. Stir well until a very thick, almost stiff batter forms. It will be very sticky.
Use a cookie scoop or form round shapes with 2 tablespoons worth of dough. It will be a little sticky to roll into balls with your hands, but does OR just form the shapes on the pan pressing them down to 1/4 - 1/2 inch thick and smooth the edges into a round shape after dipping your fingertips in water. Place each cookie 2 inches apart. (I just used a kitchen spoon to scoop out the dough, shaped the cookie using the back of the spoon with the help of a finger. The blogger placed 6 cookies on a baking tray but I did all 12 on one tray)
Bake for 10 minutes. They should have spread nicely and puffed up with crispy edges and a moist center. Do not over-bake.
Cool on the tray for 10 minutes before moving to a cooling rack.
