Vegan, Gluten Free Chocolate Coconut Nut Cookies

Sometimes you just want chocolate. And coconut. And nuts. All wrapped into one decadent package.  I found this recipe over at Wing-it Vegan, adapted it slightly, and immediately added it to my list of (not that) guilty pleasures. It works equally well when making huge batches (6 dozen), and when making ½ batches. Plus, it’s super easy.

1 tbsp ground flax seeds
3 tbsp cold water

1/2 cup dried shredded coconut
1/2 cup brown sugar
1/4 cup cocoa powder
1/4 tsp baking powder
1/8 tsp baking soda
pinch of salt
1/2 cup almond butter
4 tbsp coconut milk
1 tsp vanilla extract

1/2 cup chocolate chips or diced bar chocolate
1/4 cup roasted macadamia nuts or diced brazil nuts

Preheat oven to 375 degrees and spray a baking sheet with cooking spray.

In a small bowl or measuring cup mix the flax seeds and water and let sit for a few minutes (this is your egg replacer).

If you’ve never used coconut milk from a can before, this is what it looks like when it comes out. Not super appetizing.

Just mix it up a bit with a whisk and it will get all nice and creamy.

In a medium size mixing bowl combine all ingredients except for the chocolate chips and nuts.

Beat with an electric mixer for about 30 seconds or until a smooth dough forms. Mix in the chocolate chips and nuts.

Drop by rounded spoonfuls (or cookie scoop) onto the cookie sheet. Bake for approx. 15-16 minutes. Let the cookies cool slightly on the baking sheet before transferring them.
This recipe makes about 1½ dozen cookies. If you have any left, store them in a paper bag to prevent them from getting soggy.

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