Some flavors were meant to go together, and coconut goes with chocolate better than just about anything else! This simple little cookie is so rich that you’ll have to give the second one to me.
1/8 teaspoon flax seed meal
½ teaspoon water
2 TBLSP flour (white or whole, or try spelt for a gluten-free treat)
½ TBLSP cocoa powder
Dash of salt
Sprinkle of baking soda
1 TBLSP granulated sugar
¼ teaspoon brown sugar
½ TBLSOP almond milk
1 TBLSP raisins
2 TBLSP unsweetened coconut flakes
- Combine the flour, cocoa powder, salt, and baking soda in a medium bowl, set aside.
- In a separate large bowl, mix both sugars and the canola oil until it’s combined, and then add the flax and almond milk.
- Add the dry ingredients to the wet ingredients, mixing until everything is wet.
- Add the raisins and stir.
- Refrigerate the dough for one hour.
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Put the coconut flakes in a small bowl.
- Take half of the dough and roll it into a ball. (Or two large cookies and one baby-sized.) Roll the dough ball in the coconut to coat and squish it a little to be more of a disk. Repeat with the other half of the dough. A lot of coconut should cling to each ball. You can top each ball with any left-over coconut so that it’s thickest right in the center of the cookie.
- Put the coconut-covered balls on the parchment-lined cookie sheets.
- Bake for 8-10 minutes. Cool on wire racks.