Chocolate Coconut Cookies

This Recipe Is: Free of gluten, dairy, soy, eggs and peanuts. It is also vegan.

Hi friends!

Hurray today is Friday, today it’s Friday morning, Friday morning is the day, we all go around and laugh and play, HOORAY today is Friday! Yea that’s the song I sang on Friday’s as a kid. Now I sing it to my husband 🙂 I’m a weirdo I know. Do you want to make your weekend even better? How about making it chocolatey! Heck yes to a chocolatey weekend! These cookies are so chocolatey, so flavorful, so crunchy and so good!

Trevor and I got invited to a friends house the day I made these, so I brought some over for dessert. My friends a normal person – so no food allergies. But she loved these! She texted me the next morning and asked if they were an acceptable breakfast. Of course my answer was yes because, chocolate!

A few notes on flavor and texture. I used Hershey’s special dark cocoa powder when I made them. And they definitely were VERY dark. I loved it! But if you don’t want them quite as dark, use normal cocoa powder. Also, the coconut flavor is not super strong. It’s there but it doesn’t hit you in the face. Again, I liked that a lot! It was more about the chocolate with a little whisper of coconut. If you want a stronger coconut flavor, using regular cocoa powder instead of dark will help. You can also add an additional 2 teaspoons of coconut extract. Now on to texture, mine were very crunchy all the way through. The almond meal definitely adds to the crunch factor because almond meal cooks quick. I think these work really well as a crunchy cookie, so I wouldn’t change that. But if you want them a little softer, just bake less.

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Serves: 25

Ingredients

2 cups basic flour - I always keep a big container already mixed on hand. For 6 cups: 4 cups superfine brown rice flour, 1 1/3 cup potato starch and 2/3 cup tapioca starch
1/2 cup almond meal
1/2 cup cocoa powder
2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup soy free Earth Balance
3/4 cup melted coconut oil
1 cup granulated sugar
1/2 cup coconut sugar
2 teaspoon coconut extract - optional to add 4 teaspoons for a stronger coconut flavor
1 teaspoon vanilla
Egg replacer egg: 1 1/2 tablespoons Ener-g egg-replacer mixed with 4 tablespoons water
1/2 cup chocolate chips - I used Enjoy Life mini chocolate chips
1/2 cup coconut flakes

Instructions

Preheat oven to 350° F. Whisk together ingredients to make egg-replacer egg and set aside.
Whisk together flour blend, almond meal, xanthan gum, baking soda, baking powder and salt in a large bowl.
In the bowl of a stand mixer, add in your margarine, granulated sugar and coconut sugar. With the paddle attachment, beat on medium until combined very well and slightly fluffy.
Add in your melted coconut oil, egg-replacer egg, vanilla extract and coconut extract. Turn your mixer onto medium and mix until combined very well.
Add half the dry ingredients into the stand mixer and then mix on low until combined. Then add in the rest and mix on low until combined again.
Pour in chocolate chips and coconut flakes and mix on medium until just combined. This should only take a few seconds on medium speed.
Cover three baking sheets with parchment paper and spoon the cookies onto the sheet. They do not spread too much but they should still be about an inch apart so they bake evenly. Press cookies down slightly with your hand so they are flat.
Bake for about 15 minutes depending on amount of crispiness you desire. Keep in mind though they will solidify more once they are out of the oven. As long as the edges are cooked, they will solidify once removed. I always suggest checking on them at the half way point because everyone’s oven is different.
Let cool completely on a wire cooling rack and then enjoy!

Notes

A few notes on flavor and texture... I used Hershey's special dark cocoa powder when I made them. And they definitely were VERY dark. If you don't want them quite as dark, use normal cocoa powder. The coconut flavor is not super strong. It's there but it doesn't hit you in the face. If you want a stronger coconut flavor, using regular cocoa powder instead of dark will help. You can also add an additional 2 teaspoons of coconut extract. Mine were very crunchy all the way through. The almond meal definitely adds to the crunch factor because almond meal cooks quick. I think these work really well as a crunchy cookie, so I wouldn't change that. But if you want them a little softer, just bake less.