These are the best vegan cookies I’ve ever made. In fact, I don’t think anyone would be able to tell they were vegan if they didn’t already know. Well, they would be vegan if I used vegan chocolate, but I didn’t. So, they’re MOSTLY vegan 😉
I adapted this recipe from Baking Bites’ White Chocolate Macadamia Cookies recipe. I didn’t alter any measurements, but I made a few substitutions and added the shredded coconut. I’ll give you the recipe I made, but please give Baking Bites some love and check out her website!
I used coconut oil instead of macadamia nut oil mostly because I didn’t feel like buying macadamia nut oil just for this recipe. Coconut oil is seriously the most versatile oil. You can use it as a substitute for any other oil in pretty much any recipe. I also use it as a moisturizer on my face, and I used it on my stomach when I was pregnant to prevent stretch marks. My skin is noticeably better, and I didn’t get any stretch marks. Coincidence? I think not. If it can give you these results from using it on the outside of your body, imagine what it can do from the inside. It’s no secret that coconut oil is extremely good for you, so I use it whenever I get the chance. I really should just buy a big drum of it.
The chocolate chips and coconut were not easily incorporated because the dough is quite firm, so the ingredients really have to be pressed into it by hand when you roll the cookie balls, but I wouldn’t try adding any more moisture to loosen it up because they baked up perfectly.
Once out of the oven, I let them cool for just a couple of minutes before trying one, and it was delicious. Chewy, melty and just the right amount of sweet. They were just beginning to take on a golden brown crust on the outside, and the inside was soft and cooked perfectly. I’m not a good baker – too many rules – so I’m always surprised when something I baked turns out just right, and these turned out just right! Give them a try, and let me know what you add if you use this recipe or Baking Bites’ recipe as a base for your own creation 🙂
Ingredients // Makes 10 cookies
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sugar
1/4 cup coconut oil
1/3 cup maple or agave syrup (I used an agave/maple blend from TJ’s)
1 tsp vanilla extract
6oz chocolate chips or half a bag
1/2 cup unsweetened shredded coconut
Preheat the oven to 350F and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar. Mix in melted coconut oil, maple/agave syrup and vanilla extract. Add the chocolate chips and shredded coconut and mix until no flour remains. The additions will not completely mix into the batter, but that’s ok.
Shape into ten rounded balls and place on prepared baking sheet.
Bake for 10 minutes at 350F.
Cool on baking sheet for one minute and transfer to a wire rack to cool completely.
Makes 10 large cookies.
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