CHOCOLATE CHIP, COCONUT, PECAN COOKIES

CHOCOLATE CHIP, COCONUT, PECAN COOKIES

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 6-dozen cookies

1/2-cup coconut oil

3/4-cup agave nectar

2-teaspoon vanilla

1-cup fresh coconut (brown skin can remain)

1/3-cup ground flaxseed

2-cups whole-wheat pastry flour

1-teaspoon baking soda

1-cup vegan chocolate chips

1-cup pecans

Blenderize coconut oil, agave, vanilla, coconut, and flaxseed.  Pour into standing mixing bowl. 

In another bowl, whisk together the flour, chocolate chips, pecans, and baking soda. 

Add the dry to the wet and mix until uniform. 

Pat the dough into a large rectangle 1-inch thick on plastic wrap.  Refrigerate for 10 minutes. 

Cut into 1-inch squares.  (You can freeze half to be baked at another time.) 

Place on parchment lined baking sheets.  Bake cookies at 350 degrees for 15 minutes or

until lightly golden.

CHOCOLATE WALNUT COOKIES

CHOCOLATE WALNUT COOKIES

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 3-dozen small cookies or 1½-dozen large cookies

¾-cup agave nectar

½-cup coconut oil

1-teaspoon vanilla

1/3-cup ground flaxseed

½-cup cocoa powder

1-teaspoon baking soda

2-cups whole-wheat pastry flour

½-teaspoon salt

1-cup walnuts

1-cup chocolate chips optional

In a standing mixing bowl, mix together the agave, oil, vanilla, and flaxseed.

In another bowl, whisk together the cocoa, baking soda, flour, salt, and walnuts. 

Add the dry to wet and mix until uniform. 

Place the dough in a plastic, freezer, bag and roll the dough flat.  Refrigerate for 10 minutes. 

Cut into 1-inch squares.  Leave as squares or round the corners by pinching inward.    

Place on parchment covered baking sheets.  Bake at 350 degrees for 15 minutes or until

lightly golden.