Sarah Kramer is the author of La Dolce Vegan! and co-author of How It All Vegan! and The Garden of Vegan!. In addition to creating her vegan masterpieces and maintaining her popular website GoVegan.net she also ownes and operates Tatto Zoo with her husband Gerry in Vancouver, BC, Canada.
Chocolate Chip Coconut Cookies
- Yield: 18 to 24 1x
Description
When I am in need of a good sugar fix, I make a batch of these. They are simple and taste heavenly. Even omnivores agree!
Ingredients
Scale
- 2 tbsp ground flax seed
- 3 tbsp water
- 1/2 cup vegan margarine
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup shredded unsweetened coconut
- 3/4 cup vegan chocolate chips
Instructions
- Preheat oven to 350°F.
- In a small dish, mix together the ground flax and water.
- In a food processor or large bowl, blend or mix together the flax mixture, margarine, sugar, and vanilla until smooth and set aside.
- In a large bowl, stir together the flour, baking powder, baking soda, salt, coconut and chocolate chips.
- Add the margarine mixture and stir until well incorporated.
- Roll dough into balls, lay on cookie sheet and bake for 10 to 12 minutes.
- Let cookies cool 5 minutes before removing from sheet.
Notes
Recipe adapted from VEGAN A GO-GO!, by Sarah Kramer, 2008, Arsenal Pulp Press
- Category: Dessert
