Thursday, September 24, 2009
I just love coconut in cookies...except in macaroons for some reason. Go figure. I adapted this recipe from an oatmeal raisin cookie recipe in Eat, Drink & Be Vegan. The original recipe called for cinnamon, allspice, and molasses, but I left them out because they don't really go with coconut, now do they?
¾ cup + 1 tablespoon spelt flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup quick oats
½ cup unsweetened shredded coconut
¼ cup sugar
¼ cup pure maple syrup
1½ teaspoon pure vanilla extract
¼ cup canola oil
1. Preheat oven to 350ºF.
2. In a bowl, sift in flour, baking powder, baking soda, and salt.
3. Add oats and coconut and stir until well combined.
4. In a separate bowl, combine the sugar, maple syrup, vanilla, and oil.
5. Add wet mixture to dry and stir until just well combined (do not over-mix).
6. Line a baking sheet with parchment paper or a Silpat.
7. Spoon batter onto baking sheet, evenly space apart, and slightly flatten.
8. Bake for 11 minutes (no longer, or they will dry out), until lightly golden.
9. Remove from oven, and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack. (Makes 12 cookies)
The final result was amazing...the most delicious, chewy, and moist cookies ever. These would probably be fantastic with chopped macadamia nuts too. Or maybe chocolate chips? Either way, I'll definitely double the recipe next time because I can easily eat 12 of these babies in one sitting. (Don't judge me) Enjoy!