‘Tuesday’s Cookie?’ you say. ‘Yep,’ I say. [silence]
Now, does this mean that every Tuesday I will introduce a new vegan cookie? Um, that’s the plan and we’ll give it a whirl. I may get a little bored with cookies, or run out of ideas, and then pretty soon before you know it, it’ll be ‘Tuesday’s Tostada’ (which is more alliterative, I admit) or ‘Tuesday’s I Don’t Give a Hoot But a Bitch Has Gotta Eat Somethin.’ I am a complicated woman and this is my blog. Welcome.
I have a confession to make – I made this cookie dough this past Friday, and we ate on it (literally taking bites out of and leaving big teeth marks in the refrigerated dough) all weekend. Trashy? TOTALLY. Delicious? You bet. One of the glories of being vegan is that raw cookie dough is always a go (unlike non-vegan cookie dough, which can give you the salmonella sickies. Ew…), and by golly, I’m gonna exercise that right!
These cookies are a cinch to throw together, and bake up chewy, chocolatey, and golden. They’re also just dandy if you’re craving raw cookie dough and want to indulge in a snap. I developed this recipe because my guy loves peanut butter and I love coconut, but neither of us are super fond of the other’s preference. Both flavors are detectable, but not overpowering. The peanut butter gives a savory richness and the coconut gives a sweet, buttery essence to the cookie. They live in harmony and still let the chocolate shine. Good times, I say, when you can compromise on sweets.
Peanut Butter + Coconut Chocolate Chip Cookies
- Yields: 18 cookies
- Prep Time: 8 minutes
- Cook Time: 8 – 10 minutes
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup vegan granulated sugar
- 1/2 cup brown sugar
- 1/3 cup coconut oil
- 1/3 cup flaked coconut, unsweetened
- 1/2 cup vegan dark chocolate chips
- 1/4 cup water
- 1/2 cup peanut butter (I used some homemade that I had kicking around, and I think it makes a difference)
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- Preheat your oven to 375 degrees (Farenheit, yo).
- In a large mixing bowl, add the flour, sugars, baking soda, baking powder, and salt.
- In a separate bowl, melt the coconut oil in a double boiler or the microwave. Once melted, stir the vanilla extract. Add mixture to the larger bowl’s dry mixture. Stir until slightly assimilated.
- One by one, add your peanut butter, coconut, and chocolate chips, following with even portions of the water as you go. Mix until the dough is firm enough to work with and the chips, peanut butter, and coconut flakes are distributed throughout the dough.
- Roll dough in 1 1/4 inch balls spacing them out on two parchment-lined cookie pans.
- Bake at 375 for 8 to 11 minutes. 8 minutes for a softer cookie, 12 for a crunchy cookie.
** If leaving as cookie dough, dough can easily be frozen, when stored in a double-layer of plastic wrap and will keep for up to a month. When you’re ready to bake, just defrost and follow instructions #5 and #6.
And then you can dig in and do all the fun things that cookies demand, like….