1 1/2 cups all purpose flour (or gluten free flour)
2/3 cups unsweetened cocoa
1/2 tsp baking soda
1/2 tsp table salt
1 cup sugar
1/3 cup coconut oil
1 tsp vanilla extract
3/4 cups hot water, almost boiling, divided
1 cup packaged shredded coconut, unsweetened
Instructions
Preheat oven to 350 degrees.
In a large bowl, sift together flour, cocoa, baking soda and salt. In another bowl, using an electric mixer, beat sugar and 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 may be a little stiff and sticky)
Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets, leaving about 1 1/2 - 2 inches between each cookie. When all 50 cookies are made, flatten each ball into a 2 inch disk with the back of a wet spoon or fork.
Bake until done, about 8-10 minutes. Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely.
Originally Submitted
5/19/2010
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