My husband is generally the cookie-monster in my family, which means he’s also typically the cookie-maker. But he’s busy studying for the GRE, and I needed a little sugar fix to round out my weekend, so I made these chocolate-chip coconut cookies.They are less sweet than most cookies I’m used to, with a firm, almost biscuity texture. I rolled them in unsweetened, untoasted coconut, and the coconut on the bottoms of the cookies toasted while the cookies baked, but toasting the coconut before rolling would work really well, too, and would probably make the cookies look a bit less anemic. This recipe was adapted from one in Isa Chandra Moskowitz and Terry Hope Romano’s Vegan Cookies Invade your Cookie Jar. Makes about 20 cookies.
½ cup + 2 T brown sugar
¼ cup granulated sugar
2/3 cup oil
¼ cup rice milk
1 T + 1 t tapioca flour
2 t vanilla
2 ½ cups flour
½ t baking soda
½ t salt
¾ c chocolate chips
¾ - 1 c unsweetened shredded coconut
- Lightly grease cookie sheets.
- In a mixing bowl, whisk together sugars, rice milk, vanilla, and tapioca. Whisk vigorously for about a minute and a half, until you get smooth, golden-brown glop.
- Add flour, baking soda, and salt, and continue whisking or stir with a wooden spoon until combined. Add chocolate chips and stir some more.
- Put coconut in a small bowl.
- Make dough into walnut-sized balls and dredge in coconut to coat. Place on cookie sheet and flatten slightly.
- Bake at 350 for 9 minutes, or until bottoms are golden-brown. Tops will still be pale. Cool on cookie sheet a few minutes before transferring to a wire rack (or to your mouth).