Choc Chip Coconutty Cookies

Husband says, “These have an interesting texture.” … WOT! WOT’S WRONG? He says, “They’re really good.” … H’okay, then! I’m not into cooked sweet things much these days (RAW FOODIE ALERT!), but my husband tells me these are blog-worthy.

Orgran gluten-free plain flour mix results in a texture that is somewhere between most gluten-free things & wheat flour things… thus interesting! The peanut oil gives these biscuits a pleasant roasted taste, too… Obviously these biscuits are not part of a weight-loss programme, but they can be used as part of a tasty vegan snacking programme.

& I used agave to sweeten instead of processed sugarcane, hooray. You could also use maple syrup if you are from a certain part of the world where that stuff is abundant & cheap…!

Makes: HEAPS.
Gluten-free, sugar-free, soy-free.

Dry ingredients:
2 cups gluten-free plain flour mix (eg. Orgran)
½ cup muesli (I used our homemade mix of buckwheat, nuts, puffed grains, seeds, etc)
½ cup chunky almond meal (or very finely chopped almonds) (leftovers from making raw treats!)
1 cup dark choc chips or other semisweet vegan choc chips… or cacao nibs!
¼ cup shredded coconut
¾ tsp salt
½ tsp baking soda

Wet ingredients:
½ cup peanut oil
½ cup (dark) agave nectar
¼ cup water
3 tsp vanilla extract

1. Preheat oven to 180°C/350°F. Line 2 baking sheets with greaseproof/parchment paper.
2. Combine dry ingredients in a large bowl, stirring together with a wire whisk.
3. Make a well in the dry ingredients, add all wet ingredients, and stir together.
4. Take roughly 1 tablespoon blobs of mix, roll into a ball & flatten into cookie shape on the paper. Smooth edges on the cookies to prevent crumbling (but only if crumbs bother you! I think crumbs are a great part of the cookie experience, ha).
5. Bake on the centre shelf of your oven for 15-20 minutes. Cool on a wire rack.
6. Store in an airtight container in the fridge (or they freeze ok, too).

Notes:
If peanut oil is too scary-fat for you – but it smells so good baking, oh boy, & makes a nice, brown coloured cookie rarer to gluten-free baking – use coconut oil instead (which would go well with the shredded coconut!), or an unscented oil like sunflower.