Hello, friends. It’s Tuesday and I realize that not only do I owe you a cookie recipe on this fine day, but I also have a SHITTON of reviews, giveaways, and style guides in the backlog. It’s going to be a busy summer full of WINNERS, so stay tuned, baby!
Today’s cookie is a happy accident. I set out to make a sammich cookie, because those are always delicious, and I ended up messing something up (it happens when you’re an imprecise, Swedish Chef-like person in the kitch) and these happened. But these are actually grand and I like them a lot. I sure hope you do, too. My dogs, Theo and Banjo, sure do…
They’re simple and cocoa-y. Chewy and lacy. And if you fill them with icing or creme, some of it peeks out of the little nooks and makes you feel like a satisfied, messy kid. I like that. Is it Martha Stewart worthy? Probably not. But sometimes the tastiest things aren’t necessarily the tidiest.
Before I dive in to the recipe, I gotta give massive thanks to the Universe for a seriously amazing start to the week. The lovely blog, Dream Till Green, (which was recently featured on the who’s-who Mecca of the online world, Refinery 29) asked me to be their featured “Dreamer” this week, which means that I got to bare my soul and tell everyone my deepest aspirations and struggles. It’s kind of like a Good Will Hunting tale for vegan food bloggers. Not really, but it made me feel warm and fuzzy inside to know that someone gave a hoot, and since it went live yesterday, I’ve received a lot of nice emails from random people saying that it inspired them. If my tales of cooking and cleaning toilets (not at the same time, mind you) have given you a charge or you’re going through a similar transition, I’d love to hear about it - drop me a line.
Okay, now on to the cookies. WOOP!
Lacy Cocoa Cookies
- Yields: 26 cookies
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- 1 cup + 2 tbsp All Purpose Flour
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 tsp Cinnamon
- 1/3 cup Cocoa Powder
- 1 cup Sugar
- 3/4 cup Coconut Oil, melted
- 1 tbsp Almond Milk
- 1 tbsp Vanilla Extract
- Preheat your oven to 350F degrees and prepare two baking sheets with parchment or a silpat liner.
- In a large bowl, sift your dry ingredients together.
- In a separate bowl, melt your coconut oil in the microwave, or just by stirring vigorously for a few minutes until liquified.
- Once melted, add your almond milk and vanilla extract and stir until smooth.
- Add your liquid mixture to the dry ingredients bowl. Stir until the dough is thick, but pliable enough to roll in to small balls.
- Pinch 1/2 inch worth of dough at a time and roll in to balls.
- Generously space the dough balls on your baking sheet (these are oily cookies, so they will spread out quite a bit during the baking process).
- Press dough balls down to be flat discs, about 1/4 of an inch thick.
- Bake at 350F degrees for 12 minutes.
- Cookies will have a little oil spewing out the sides and will have spread quite a bit during the baking time. That’s okay. Don’t get nervous!
- Once edges look lacy, remove from oven and allow to cool.
- Some people like the edges crispy and just as they are, but for a more refined look, you can use a cookie cutter midway through the cooling process to neaten the appearance (this also means that the cookie is more chewy than crispy).
- Serve just as they are, or fill with coconut cream (I recommend you chill or freeze the sammiches, if you’re going to do this) or icing. Enjoy!