These little puppies contain the 2 best ingredients for cookies: coconut and chocolate. I whipped these up in 5 minutes thanks to my latest acquisition: a KitchenAid food processor, and La Dolce Vegan (my fave cookbook). Whiz whiz and you’re done – I LOVE this piece of machinery! Let’s throw on Safety Dance by Men Without Hats to remind us to keep those little pinkies clear of all blades and off we go.
Preheat 350 degrees F. Blend together the following ingredients:
- 1 tsp egg replacer mixed with 2 tbsp warm water
- 1/2 cup veggie butter
- 3/4 cup organic sugar
- 1 tsp vanilla extract
Now, mix together the following:
- 1 and 1/4 cup organic unbleached flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup unsweetened shredded coconut
- 3/4 cup chocolate chips
Stir this mixture in to the sugar mixture until it’s well blended. Roll the dough into balls, place them on a cookie sheet and bake for 10-12 minutes. Let cool for about 5 minutes before removing from cookie sheet.
As my mom would say: “Yum”. 🙂