Vegan chocolate cookies
unsweetened cocoa powder
⅓ cup(s), coconut variety
¾ cup(s), almost boiling, divided
dried shredded and sweetened coconut meat
1 cup(s), unsweetened
- Preheat oven to 175°C (350°F). Line two cookie sheets with parchment paper.
- 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).
- 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.
- 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. Yields 1 cookie per serving.