Hello there. It’s been awhile. I’ve typed those words too many times into a blog post, and yet, there they are again. It’s been several months since I’ve been blogging regularly. Honestly, I just haven’t felt like blogging, or even cooking or baking much for that matter. I’ve had some other things to attend to, and I decided I wasn’t going to blog if I wasn’t enjoying it. Sharing food should include some element of excitement, of passion, of anticipation for the other person to experience the enjoyment from it that you yourself found in the first place. I wasn’t feeling those things about food or blogging for awhile, so I took a break.
My inspiration seems to be seeping back slowly, and today I bring you a humble recipe. We’re in the thick of it right now in New England, that January stretch of desperately cold temperatures, not enough sunshine, no holidays, and no mercy. I needed some comfort.
I almost made macaroons, dipped in dark chocolate, then at the last minute I came to terms with the fact that I was really craving a cookie with some substance. Some density, weight and measure. Macaroons are lovely but they don’t warm my soul on a day with a high of 13. Degrees. Fahrenheit. That’s right, folks.
So my macaroon turned into a dense, fudgy, cocoa-flavored cookie with a healthy dose of shredded coconut folded into the batter. Since January is not really the time when I want to go for extra-rich treats (except on my birthday, of course), I health-ified this recipe with oats and ground flax. I often try to do this to cookie recipes. Then I can feel completely justified when eating them for breakfast. These actually turned out tasting like chocolate cake batter. Imagine: cake batter for breakfast! I say yes.
Chewy Chocolate Coconut Cookies
Makes 20 cookies
Prep time: 15 minutes/Bake time: 15 minutes
1 1/4 cup oats
3/4 cup flour
1/2 cup cocoa
1/2 tsp. soda
1/2 tsp. salt
1/4 cup coconut oil (or neutral-tasting oil, like grapeseed or canola)
3/4 cup sugar*
1 Tablespoon flax meal
3 Tablespoons warm water
3/4 cup almond milk
1 tsp. vanilla
1 cup shredded coconut
Preheat oven to 400.
Mix together flax meal and water in a small cup. Set aside so it can gel- this is your “egg”.
Combine oats, flour, cocoa, soda, and salt in a large bowl.
In a smaller bowl, mix together oil, sugar, milk, and vanilla. Add in your flax egg and stir until everything is incorporated.
Add wet ingredients to dry and stir until combined.
Fold in your coconut.
Drop by rounded spoonfuls onto parchment-lined baking sheets.
Bake for 15 minutes. These cookies will still seem soft when you take them out of the oven, and will retain a chewy texture. I like them, as I enjoy most cookies, straight out of the freezer.
Adapted from Betty Crocker
* I decreased the amount of sugar in this recipe because I ended up using sweetened coconut. Normally I would use unsweetened coconut, and would increase the sugar to 1 cup.