Cookies and ice cream. Those are the only sweet things I really crave. Okay, maybe also chocolate but that’s a story for another post. Sure, I like cake and pie and all those wonderful things but it wouldn’t be the end of the world if I had to go without them. Cookies though, don’t even get me started.
I’m not sure where my cookie obsession really came from seeing as we didn’t have them around that much when I was growing up. Outside of the usual Girl Scout cookie seasonal purchase (those things are like crack) and Gingerbread at Christmas time, I don’t remember that many cookies. My mom made some pretty sweet cakes when we were growing up during her cake decorating phase though – props to you, momma.
Maybe it’s kind of like when kids go to college and they get all crazy when they aren’t around their parents. That’s me, except with cookies. You guys are like okay this girl needs to cool it with the cookie obsession. But I promise you that after these coconut chocolate chunk cookies, you might be equally as obsessed. These cookies are soft and chewy and have just enough coconut that brings your classic chocolate chip cookie recipe to a whole new level.
There’s a few things I’ve been working on in the test kitchen recently so keep you eyes peeled for things like:
- Double Chocolate Cookies
- Blueberry Slab Pie
- Rhubarb Graham Cracker Ice Cream
All the nomz, you guys and it’s taking some serious will power for me to not eat too much of the test batches. Luckily, I think I got the ice cream right the first time so I don’t need to make three batches of that… and that means it’s coming to the blog very soon!
Coconut Chocolate Chunk Cookies
Servings: 24-30 cookies
Time: 1 hour 30 minutes
- 1/2 cup brown sugar
- 1/2 cup organic cane sugar
- 1/2 cup vegan butter substitute, room temp
- 1/4 cup coconut oil, melted
- 1 TBSP corn starch
- 3 TBSP non dairy milk
- 1 TBSP vanilla extract
- 2 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup non dairy chocolate chunks
- 1 cup shredded coconut, unsweetened
- Preheat oven to 375 deg F. Line two cookies sheets with parchment paper or non stick silicone pads.
- Cream butter and sugar together using a stand up or handheld mixture in a medium sized bowl. It should start to look soft and a bit fluffy. If your butter isn’t quite room temp, just turn up the mixer and whip it real good for a couple minutes. Add milk, corn starch, coconut oil, and vanilla. Mix on medium speed for about 30 seconds.
- Combine flour, baking soda, and salt in a medium sized bowl. Whisk to combine. While mixing on low, add dry ingredients to mixing bowl in 1/4 cup increments. Scrape down the sides after all the dry ingredients have been added and mix once more. Be careful not to over mix the dough.
- Add chocolate chunks and coconut flakes to the mixing bowl. Mix on high speed for about 15 seconds until all the chunks are evenly mixed. You do not need to chill the dough prior to baking. I would recommend placing it in the fridge while you wait for each batch to cook. Simply cover the top with plastic wrap or tinfoil and let it sit while the other cookies are baking.
- Place 1 TBSP sized balls evenly spaced on baking sheets, I usually get about 8 or 9 onto each sheet. Bake at 375 deg F for 9-10 minutes, or until edges start to brown. If there are any coconut shreds on the outside of the cookies, those will start to brown as well. Remove cookies from the oven and allow them to cool slightly before transferring to a wire rack.
- After all your cookies have baked, allow them to cool completely before storing. Store in airtight container for up to 1 week or in the freezer for up to 3 months.