Vegan Chocolate Cookies
Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 76.6
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 36.7 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 0.8 g
- Protein: 0.8 g
View full nutritional breakdown of Vegan Chocolate Cookies calories by ingredient
Submitted by: LADYW422
Introduction
These Chocolate-coconut cookies are rich, moist and chewy. If you eat dairy, try swapping melted butter for the coconut oil for an entirely different flavor. These Chocolate-coconut cookies are rich, moist and chewy. If you eat dairy, try swapping melted butter for the coconut oil for an entirely different flavor.Number of Servings: 50
Ingredients
-
1 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa
1/2 tsp baking soda
1/2 tsp 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
Directions
Preheat oven to 350F. 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 smoth. Ad 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 1 1/2 to 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 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.
Notes:
You can melt the coconut oil over a low heat to make it easier to combine with the sugar, if desired.
Number of Servings: 50
Recipe submitted by SparkPeople user LADYW422.
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 smoth. Ad 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 1 1/2 to 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 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.
Notes:
You can melt the coconut oil over a low heat to make it easier to combine with the sugar, if desired.
Number of Servings: 50
Recipe submitted by SparkPeople user LADYW422.
