Vegan Chocolate Cookies
3
Points®
Temps total: 20 min • Préparation: 10 min • Cuisson: 10 min • Portions: 50 • Difficulté: Facile
These chocolate-coconut cookies are rich, moist and chewy. If you eat dairy, try swapping melted butter for the coconut oil for an entirely different flavour.*
Ingrédients
All-purpose flour
1½ cup(s)
Unsweetened cocoa powder
⅔ cup(s)
Baking soda
½ tsp(s)
Table salt
½ tsp(s)
Sugar
1 cup(s)
Vegetable oil
⅓ cup(s), coconut variety
Vanilla extract
1 tsp(s)
Hot water
¾ cup(s), almost boiling, divided
Dried shredded and sweetened coconut meat
1 cup(s), unsweetened
Instructions
1
Preheat oven to 175°C (350°F). Line two cookie sheets with parchment paper.
2
In a large bowl, sift together flour, cocoa, baking soda and salt. In another large bowl, using an electric mixer, beat sugar with oil and vanilla until well-blended. Add half of flour mixture and half of water to sugar mixture; beat until smooth. Add coconut, remaining water and remaining flour mixture; beat until well combined (dough might be a little stiff and sticky).
3
Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets, leaving about 2.5 to 3.75 cm (1½ to 2 in) between each cookie. When all 50 cookies are made, flatten each ball into a 3.75-cm (2 in) disk with the back of a wet spoon or fork.
4
Bake until done, about 8 to 10 minutes. Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely.
5
Yields 1 cookie per serving.
Les autres ont aussi aimé
Rejoignez le programme de perte de poids #1 recommandé par les médecins*
*Basé sur une enquête de 2023 de Cerner Enviza auprès de 500 médecins qui recommandent des programmes de perte de poids aux patients.