Vegan Chocolate Coconut Cookies Food
VEGAN CHOCOLATE CHIP COOKIES
These are yummy, kid-friendly, vegan chocolate chip cookies! Add in any other mix-ins of your choosing. Remember, the texture of the cookies will be different from regular baked goods because of the lack of dairy and eggs. The dough may be a little crumbly, but just smoosh it together and it will work fine!
Provided by avarmenio
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.
- Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.
- Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.
- Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 15.2 g, Fat 5.9 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 4.3 g, Sodium 83.8 mg, Sugar 6 g
VEGAN CHOCOLATE CHIP COOKIES
We adore these vegan cookies for several reasons, including their golden-brown edges, soft centers and generous portion of dairy-free chocolate chips in each. Vegan brown sugar and a touch of vegan molasses are included for a hint of caramel-like flavor in each bite. Also good: The cookie dough can be baked immediately, no refrigeration or chilling required first, making these treats as convenient to make as they are delicious to eat.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl until combined. Whisk the brown sugar, coconut oil, applesauce, 1/4 cup of water, vanilla and molasses together in a large bowl until smooth and combined. Stir the flour mixture into the brown sugar mixture until just combined, then fold in the chocolate chips until evenly dispersed.
- Scoop heaping tablespoons of dough onto the prepared baking sheets leaving at least 1 inch between each mound. Bake one tray at a time in the center of the oven until the edges are lightly set and the bottom and the centers are still soft, 12 to 15 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
COCONUT PECAN COOKIES (VEGAN)
The best "healthy" cookie. Delicious and oh so good! These are my family's favorite cookies and we make them all the time for friends and get-togethers. They taste really great with the raisins added, but some of our friends aren't raisin fans so we usually make 1/2 with raisin and 1/2 without. I got this from the Micheff Sister, Cinda Sanders, on their cooking show last year "Holiday Cookie Swap" and its been a regular in our family the rest of the year. We usually make a double batch and put some in the freezer. These keep well in the freezer for 2 - 3 months. Be sure to store them in an airtight container. You are supposed to get about 20 cookies, but I usually have 15...maybe I make them a little bigger. ;) Update: I usually use fresh moist shredded coconut. I tried using this with dry coconut and had to add a bit of water to moisten it up enough to form cookies. Sometimes it's difficult to get the raisins to stick.
Provided by Enjolinfam
Categories Dessert
Time 33m
Yield 15-20 cookies, 15-20 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, quick oats, baking soda and salt together and set aside.
- Mix oil and sugar and beat until creamy with an electric mixer (can do by hand, but it takes longer). Add cornstarch and mix. Add soy milk, then vanilla. Stir in the flour mixture, then stir in the coconut and pecans.
- Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 13-15 minutes.
- They do not get very brown and should still be a little moist inside. Let cool on cookie sheet for 1 minute before putting them on a cooling rack.
Nutrition Facts : Calories 340.6, Fat 19.4, SaturatedFat 3.4, Sodium 257.3, Carbohydrate 38, Fiber 2.8, Sugar 16.7, Protein 4.6
VEGAN CHOCOLATE COCONUT COOKIES
This is a delicious vegan cookie recipe given to me by a friend.
Provided by Lexy N
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Time 31m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Mix water and flax seeds together in a bowl.
- Mix cane sugar, coconut oil, almond milk, almond butter, and vanilla extract together in a bowl.
- Mix flour, oats, shredded coconut, cocoa powder, baking soda, baking powder, and salt together in a bowl. Stir in sugar mixture, flax seed mixture, and chocolate chips. Spoon batter onto baking sheets.
- Bake in the preheated oven until golden brown, 11 to 13 minutes.
Nutrition Facts : Calories 71.3 calories, Carbohydrate 7.2 g, Fat 5 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 2.9 g, Sodium 51.8 mg, Sugar 1.4 g
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