Vegan Dark Chocolate Dipped Coconut Sugar Cookies

By: Barb Biagioli

The perfect healthier holiday cookie. A twist between a sugar cookie and a chocolate chip cookie, this holiday treat has half the sugar of a traditional sugar cookie, with more crunch and more flavor. But it’s also egg-free, dairy-free, and gluten-free. It’s ideal for sharing with friends and family because it accommodates a variety of different dietary restrictions and preferences, but it’s still sweet, satisfying, festive, and fun!

Dark Chocolate Dipped Coconut Sugar Cookies Recipe

 Prep Time: 40 minutes | Cook Time: 20 minutes | Total Time: 60 minutes | Servings: 14 cookies

INGREDIENTS

 Cookies:

• 1/3 cup maple syrup

• 1/3 cup coconut sugar

• 1/3 cup coconut oil, room temp

• 1 cup of organic oat flour

• ½ cup organic almond flour

• ½ tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• 6 tbsp organic almond milk

• 2 tsp vanilla extract
  

Dipping Chocolate:

• 1/3 cup dark chocolate chips (I prefer HU gems)

• ¼ tsp coconut oil

• 1 tsp maple syrup

• 1 cup coconut flakes, toasted

INSTRUCTIONS

 1.     Preheat the oven to 350 degrees.

 2.     In a medium mixing bowl, mix the coconut oil, maple syrup, and coconut sugar with an electric mixer. Be careful not to overmix.

 3.     In a small bowl, combine the dry ingredients, oat flour – almond flour – baking soda – baking powder – and salt. Toss to combine.

 4.     Add the dry ingredients to the coconut oil, maple syrup, coconut sugar mixture. Add the almond milk and vanilla extract and mix well until a dough ball has formed.

 5.     Cover your bowl and place in the refrigerator for 30 minutes. Prepare your baking sheet with parchment paper and set aside.

 6.     Once you a ready to bake, form the dough into small balls and place on your baking sheet. Bake for 16-18 minutes or until the edges are golden brown. Let rest for 10 minutes on a cooling rack.

 7.     While the cookies cool, prepare your melted chocolate. Add 2 cups of water to a small saucepan and bring to a boil. Place a small stainless-steel bowl on the top of the saucepan and add your chocolate chips, oil, and syrup. Whisk until melted and warmed. Remove from heat.

 8.     Once the cookies are cooled, dip each one halfway into the melted chocolate and place back on the cooling rack. Sprinkle with toasted coconut flakes before the chocolate hardens.

 9.     Repeat with the remaining cookies. Allow to cool and harden and then enjoy immediately!

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