September 2, 2012
By Robin Asbell
There is something about the texture of coconut in a cookie; the way it stays moist and chewy is irresistible. The addition of chocolate and almonds makes for a triple temptation that will call to you from the cookie jar. Be sure the see Robin Absell at this year’s VegFest as she presents, "Big Vegan Does Sweet and Savory!" For more information on Robin, check out her website and new Vegetarian blog.
Preheat the oven to 375°F/190°C/gas 5.
1. In a cup or small bowl, whisk the 2 tbsp nondairy milk and the flaxseeds
together and let stand for 5 minutes.
2. In a large bowl, combine both flours, the nutritional yeast (if using), baking soda, and salt and whisk until well mixed.
3. In a food processor, combine the canola oil and sugar and process until smooth.
4. Add the almond extract and pulse to combine.
5. Add the flaxseed mixture and process until thoroughly combined.
6. Pour into the flour mixture and stir until just combined.
7. Fold in the coconut, almonds and chocolate chips. If the dough is too crumbly to hold together, knead in up to 2 tbsp more nondairy milk.
8. Scoop a .25-cup/60-ml portion of dough (oiling the measuring cup makes it easier to remove the dough) and form it into a ball. Place the balls on an ungreased baking sheet, leaving about 2 in/5 cm of space between them. Using wet palms, flatten slightly to a thickness of just over ½ in/12mm.
9. Bake for about 16 minutes, until the cookies are quite golden around the edges, rotating the pan halfway through the baking time. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container.
Makes about 8 big cookies