>> Sunday, November 29, 2009
I've never been a fan of pie. Especially pumpkin pie -- but, really, just pie in general. I think it's because pie typically doesn't involve a large quantity of chocolate. Therefore, it isn't truly a dessert. Or something like that. So, this Thanksgiving, while everyone else was digging into their burnt-orange goo (which, I know probably tasted amazing, but I think I've made my position on the matter rather clear), I munched on these cookies. Probably far too many of them.
Regular chocolate chippers certainly do it for me. What I discovered last year, though, is that adding coconut to them creates this absolutely irresistible flavor explosion. I can never eat just one or two. No, I find myself fighting (with, uh, myself) to even bake the darn things.
And did I mention they're vegan? Yes, it's true! That way, you need not feel guilty eating half the dough . . .
(Also: The recipe for this batch is based off the Ghirardelli "ultimate" chocolate chip cookie recipe.)
What you'll need . . .
- 1 package vegan chocolate chips (or regular -- approx. 12 ounces)
- 1-3/4 cups wheat pastry flour
- 1/2 to 3/4 cups oats (more or less depending on how wet your dough turns out)
- 1/2 cup unsweetened coconut flakes
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Earth Balance (or other butter substitute or butter), softened
- 3/4 cup Sugar in the Raw (or other raw sugar or regular sugar)
- 3/4 cup brown sugar (I used dark brown)
- 1/2 cup unsweetened applesauce (or two eggs, if you like)
- 2 teaspoons vanilla
Method . . .
- Preheat oven to 375 degrees F.
- In the bowl of an electric mixer, cream together the butter and sugars until mixture is pale and fluffy. Note: I didn't have an electric mixer when I made these, so I creamed them together with a fork. Worked just fine!
- Mix in the applesauce and vanilla.
- In another bowl, whisk together the dry ingredients (flour, oats, coconut, salt, baking soda).
- Add the dry mixture to the creamed mixture. Continue mixing until well incorporated.
- Add chocolate chips.
- Allow dough to rest for twenty minutes to half an hour (lets the oats soak up some of the moisture. If your dough still seems very wet, feel free to add more coconut or oats.
- Plop heaping tablespoon-sized dollops onto an un-greased cookie sheet. Make sure to leave space between the pre-cookies.
- Bake for 9 to 11 minutes -- until cookies are golden brown.
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