Today is the first day of summer. Can you believe it? A year ago I still lived in New York. A year ago I was still single, preparing for my wedding. Seriously, where does the time go? This weekend I had some incredible urgings to have chocolate and coconut. I mean, I am really hard pressed to think of a better food combination. They I got to thinking about my delicious dough balls that were not the brightest idea to try. I cannot get them out of my head.
Somehow I logically thought that a blend of dough balls and coconut and chocolate would make the situation better. I blame Mr. J because he spent the better half of Saturday golfing. Whenever he goes golfing I end up in the kitchen. So there blame Mr. J.
I took the Oatmeal Carrot Cookie recipe and made a few minor adjustments. The end result is heavenly. They are vegan so snacking on the dough is perfectly
Vegan Coconut Chocolate Chunk Cookies
Adapted from 101 Cookbooks
Ingredients:1 cup oat flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded coconut
1/2 cup chocolate chunks
1/2 cup agave nectar
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
Preheat oven to 375F degrees and line two baking sheets with parchment paper.
In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts, coconut, and chocolate. In a separate smaller bowl use a whisk to combine the agave nectar and coconut oil. Add this to the flour mixture and stir until just combined.
Eat a bit of the dough for quality control.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.
My chocolate chunks were a bit too big for the recipe. It was hard to form solid balls and some of the cookie exploded a bit when baking. We cannot all be perfect right?
It is OK though. I
ate destroyed the evidence before anyone noticed.