I RUINED VEGAN SNICKERDOODLES & Made Toasted Coconut Chocolate Cookies Instead | VEGAN SAMOAS
Today I’m going to show you how to make my version of toasted coconut and chocolate cookies. These are very similar to vegan Samoas but much much easier to make.
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To toast coconut, heat in a dry saucepan until lightly browned. They can go from brown to burned quickly, so remove from heat as soon as golden and let cool.
In a large bowl, beat oil, sugar, almond milk, flax, and vanilla with a hand mixer until smooth.
Sift in flour, baking soda, and salt. Fold in toasted coconut and chopped dates.
Using a tablespoon, measure out cookies and place 2 inches apart on baking sheet.
Flatten down each cookie and bake for 8 minutes, until bottoms are light brown.
Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
While cookies are cooling, melt chocolate chips in a double boiler. Stir in oil. Turn off heat and let sit for a minute to cool down enough to handle comfortably. Have parchment-line baking sheets cooled in the fridge and remove when cookies are cooled and ready to be chocolated.
Using an offset spatula or spreading knife, lightly line each cookie’s bottom with chocolate. Let firm in fridge while you transfer remaining melted chocolate into a pastry bag, then give each cookie some stripes of chocolate on top. Or you could just skip the whole pastry bag thing and use a spoon to drizzle some rebellious patterns over. Let set in fridge until chocolate is firm and enjoy.
Recipe adapted from Isa Chandra Moskowitz
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