Monday, June 6, 2011

Vegan Chocolate Coconut Cookies

In honour of Miss Nicky's impending nuptials, Miss Jamisson, party tosser extrordinaire (and my bff) threw a lovely 'tea' themed bridal shower. The idea was we were all to wear our best high tea outfit, hat and all and bring a tea cup so we could sip tea and try to act prim and proper. Which would most likely be difficult for us.

It was quickly realized that everyone loved the tea cup idea, however no one wanted to drink tea. I think it was put best by Miss Nicky herself when she inquired as to whether or not she could drink champagne out of her tea glass.

So, party tosser extrordinaire came up with a fantastical idea: steep vodka in tea so it would look and taste like tea but it would actually be vodka. Genius.

In the end there was a lot of drinking, though no one drank out of tea cups.

Now, you might be wondering what tea cups of champagne and tea flavored vodka have to do with vegan chocolate coconut cookies. I'm glad you asked because they actually have nothing in common except for the fact that I made the cookies for the shower.

I got so excited typing about describing the party and then in edit realized it was all superfluous. But I didn't want to hit the delete button on my hard work so there you go.

Toasted coconut, big gooey chocolate chips. The cookies are really good. The end.


5 teaspoons egg replacer
6 Tablespoons So Delicious vanilla coconut milk
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Earth Balance
3/4 cup unrefined granulated sugar
3/4 cup brown sugar, packed
2 teaspoons pure vanilla extract
1 cup nondairy chocolate chips, preferrably the highest quality you can find. It matters.
1/2 to 3/4 cup toasted coconut flakes

Preheat oven to 375.

In a small bowl, combine egg replacer and So Delicious and whip with a fork until fully combined and frothy. Set aside.

In a medium bowl, combine flour, baking soda and salt. Stir to ensure ingredients are fully combined. Set aside.

In a Kitchenaid, combine Earth Balance, granulated sugar, brown sugar and vanilla. Mix until fully combined and smooth.

To your Earth Balance mixture, add egg replacer mixture and mix to combine.

Gradually add flour mixture in about 1/2 cup increments while the mixer is on. When just combined, add the chocolate chips and toasted coconut.

Mix until just combined then turn off the Kitchenaid and put the dough in the refrigerator. As you do this, attempt to NOT eat the dough. This will be difficult.

When oven is ready, drop rounded spoons of dough onto a baking sheet.

Bake for 8-12 minutes until lightly browned. Remove from oven and transfer to a cooling rack or the counter to cool.

By the handful... like these little devils:

Don't we all look fantastic... :)




  1. These cookies look absolutely luscious! I hadn't thought of mixing Egg Replacer with anything other than water, but mixing it with So Delicious Coconut Milk is a great idea. Thanks!

  2. yumm! I bet I could figure out how to make these gluten free too.

  3. Traci... Thank you! They are super good. It's good they're gone! Definitely try using coconut or soy as a replacement. It gives it a more creamy texture :)

    Malia... Yes! If you give it a try, let me know how they turn out ;)

  4. these were some of the best cookies i've ever made. coconut is a magickal ingredient...



Related Posts with Thumbnails