Coconut & Chocolate Chip Cookies

Coconut & Chocolate Chip Cookies

These are cookies I've made a few times now and I like them a lot. The combination of coconut and chocolate chips is just right and the cookies are nice and soft. I adapted them from a recipe in one of Sarah Kramer's books that is featured again in her Vegan a Go-Go book (the only book of hers that I returned - too many of the recipes are already in her previous books).

The original recipe made18-20 cookies which was far too many for just my husband and I, so I cut everything in half and reduced the fat/calorie content a little by replacing some of the margarine with applesauce and using fewer chocolate chips. Double up if you want easier measurements to work with. The batter is pretty sticky, so using my trusty little ice cream scoop gets a bit tricky with this recipe and I think it's easier just to use a spoon and finger!

Coconut & Chocolate Chip Cookies

Ingredients

1 tbs ground flax seeds

1 1/2 tbs water

2 tbs (28g) vegan margarine

2 tbs applesauce

1/4 + 1/8 cup caster sugar

1/2 tsp vanilla extract

1/2 + 1/8 cup plain flour

1/4 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

1/4 cup desiccated coconut

1/4 cup vegan/dark chocolate chips

Method

1. Preheat the oven to 175C/350F/Gas Mark 4 and line two baking trays with baking paper.

2. Mix the ground flax seeds with the water in a little cup and set aside.

3. Put the vegan margarine, applesauce, caster sugar and vanilla in a blender and add in the flax seed mixture. Whizz until fully combined.

4. Stir together all the dry ingredients, then pour in the blended mixture and fold together to combine.

5. Using a small ice cream scoop or a tablespoon, drop roundish blobs of batter onto the prepared baking trays, spaced well apart.

6. Bake for 10-12 minutes until just browning a little around the edges.

7. Cool on the trays for 5 minutes before transferring to a cooling rack.

Makes: 9-12 cookies