Yup. It’s true. Crazy, but true. My hubs just doesn’t like the texture of coconut. He steers clear of macaroons, granolas and other tasty treats. But today, on a whim, I made some cookies that had a pretty good amount of unsweetened shredded coconut and he was ALL over those bad boys.
I had a hankering for some Kitchen Sink cookies and found these and thought I could adapt them. Their recipe made 3 dozen giant cookies and let’s face it, NOBODY needs to have that many cookies in their house, vegan and whole grain or not. The hubs loved these. Claimed that he couldn’t really taste the coconut. Okay, sure. Better than eating leftover Halloween candy, that’s for sure!
They were awesome. I made some changes. See my version below.
Vegan Kitchen Sink Cookies
Makes 2 dozen big-ish cookies
1 cup unsweetened shredded coconut
¾ cup vegan butter (Earth Balance)
1 ½ cup coconut (or maple) sugar
½ cup applesauce
1 tsp vanilla
1 ½ cup white whole wheat flour
1 heaping tsp baking powder
1 heaping tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 cup vegan mini chocolate chips
1 cup rolled oats
1 cup chopped walnuts
Optional: ½ cup raisin, cranberries, or anything else that floats your boat!
- Preheat oven to 350°.
- In a large bowl, whip the butter.
- Add sugar and cream.
- Add applesauce and vanilla and beat.
- In a medium bowl, sift together the flour, powder, soda, and spices.
- Add to wet ingredients and beat until well mixed.
- Fold in the coconut, nuts, oats, chocolate chips and any other add-in until evenly distributed.
- Use an ice-cream scoop to scoop balls of dough for jumbo cookies, and flatten slightly. I rolled the balls slightly for a nice uniform shape.
- Bake on parchment lined sheets for 10-12 minutes, or until golden. Let cool on sheets for at least five minutes. Cool completely on a rack.