all photos in this post courtesy of Annie at An Unrefined Vegan
So I made an incredibly delicious batch of cookies a couple weeks ago, but I didn’t even attempt to photograph them for the blog because quite frankly, I thought that they looked like poo. Sometimes when I have a great recipe like this that doesn’t end up here, I’ll email it to my best friends because I want them to have it to enjoy, even if I can’t make it look pretty.
Double Dark Chocolate Coconut Pecan Cookies
- 1 C. whole wheat pastry flour
- 1/4 C. cocoa powder
- 1/4 C. chopped pecans
- 1/4 C. shaved dried coconut (not the itty bitty kind, and toasting the coconut makes it even more delicious)
- 1/3 C. dark chocolate chips
- 1/2 t. baking soda
- 1/3 C. agave
- 1/4 t. sea salt
- 2 T. coconut oil
- 2 T. almond butter
- 1/4 C. non-dairy milk of choice
- 2 t. vanilla
Method: Preheat oven to 350 degrees. Mix flour, cocoa powder, salt and baking soda together. Cut in almond butter and coconut oil (solid) until crumbly. Add soy milk, vanilla, agave, coconut, chocolate chips and chopped pecans. Stir with a wooden spoon until combined. Form 12 big cookies, place on a baking sheet and bake for 10-12 minutes. Let cool on a wire rack for a few minutes before eating.