(Vegan) Macadamia & Toasted Coconut Dark Chocolate Chip Cookies

by Sarah on April 27, 2012 · 16 comments

When I was planning for my Foodie Pen Pal package this month, the recurring theme in Debbie‘s e-mail to me was “I love Cacao Bliss coconut butter.” And while I could have made her homemade coconut butter of the chocolate persuasion, I instead chose to turn that love of chocolate and coconut into, well, this:

And yes, these Macadamia & Toasted Coconut Dark Chocolate Chip Cookies are even vegan.

I took the basic vegan cookie recipe that I have slowly been perfecting and turned Debbie‘s love of chocolate coconut butter into this lastest incarnation, substituting coconut oil for a bit of the canola, and using coconut milk in place of the almond milk I had been using.

(The addition of macadamia nuts just seemed appropriate at the time.)

Just like Debbie‘s blog title, these were accidentally delishA very HAPPY accident. :)

(Vegan) Macadamia & Toasted Coconut Dark Chocolate Chip Cookies

  • 1 cup whole wheat pastry flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. ground cardamom
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 tsp. vanilla extract
  • 2 Tbsp. coconut oil
  • 3 Tbsp. canola oil
  • 1 Tbsp. ground flax seed
  • 3 Tbsp. unsweetened coconut milk
  • 1/2 cup dark chocolate chips
  •  1/2 cup chopped macadamia nuts
  • 1/2 cup coconut chips or flakes
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, whisk together oils, sugars, flax, extract, and coconut milk.
  3. In a separate bowl, stir together flour, salt, baking powder, and cardamom.
  4. Mix together dry ingredients with sugar/oil mixture until you have a thick dough.
  5. Stir in coconut, chocolate chips, and macadamia nuts.
  6. Roll dough into 18-20 balls and place onto parchment-paper lined baking sheets.
  7. Bake for 12-15 minutes, until bottoms are browned and tops are slightly golden.
  8. Cool completely on wire racks before storing.

What to do with leftover ingredients?

That’s a no-brainer.

Where do you think the idea for my Wonka-style (macadamia and coconut) chocolate river came from?


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