I seriously considered not posting these cookies because they are kind of ugly, like really ugly. The cookie part spread a lot and the chocolate looks a little weird, but then I ate twelve, and thought, “Hey, these are quite tasty, perhaps I should share the recipe.” Then I made Ruth try one and she agreed about posting.
On Wednesday I have a group of ELL students I service with two other teachers in an after school program to help with homework and math skills. Sometimes all the homework is completed and we have some time to kill. I noticed one of the students drawing memes and they were hilarious. I asked him to draw me the one below. What I love about this is because the students are are English Language Learners the boy who was drawing had to ask another boy how to spell all the words. So cute!
I really did eat all the cookies. In the long process of deciding whether or not these cookies were actually delicious and whether or not I would post the recipe, I simply ate all the cookies. Ruth may had like one. That’s the thing about being vegan, any baked good is automatically deemed healthy. If a cookie is vegan, I can eat as many as I want, right?
Oh well, I did eat a lot of the cookies, but they were pretty tasty. Best of all, they really satisfied my craving for a chocolately, baked cookie. I loved the dark chocolate in contrast with the sweetness from the coconut. Overall, the cookie was light in texture and just sort of melted in your mouth.
When I say these cookies were “adapted” from Martha Stewart, it’s a bit of a stretch, but I really want to make sure I give credit when/where appropriate. I halved her shortbread recipe and substituted all the butter for solid coconut oil. The topping part is all my brain child. Obviously. Martha has much more elegant recipes. Despite appearances, they are some really good vegan cookies.
One Year Ago: Nutella Stuffed Cookies
Vegan Mounds Cookies
(Coconut Shortbread Cookies with Dark Chocolate)
Adapted greatly from Martha Stewart
Yield – 14 cookies
1/2 cup solid coconut oil
3/8 cup powdered sugar
1/2 teaspoon vanilla extract
pinch of salt
1 cup cake flour
1/8 cup unsweetened shredded coconut
1/8 cup solid coconut oil, then melted
3 ounces unsweetened chocolate
1 tablespoon melted coconut oil
2-3 tablespoons agave
- Preheat the oven to 325 F and line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer with a paddle attachment, beat together the coconut oil and powdered sugar until well combined. Beat in the salt and vanilla. On low speed beat in the flour.
- Use a 2 tablespoon scoop to portion dough onto the parchment paper, leave plenty of room, the cookies spread. Dip the bottom of a glass in powdered sugar and flatten each round of dough.
- Bake the cookies for about 10 minutes or until they start to brown around the edges. Let the cookies cool completely on the parchment paper on the baking sheet.
- Mix together the unsweetened shredded coconut and 1/8 cup melted coconut oil. Add a dollop on the top of each cookie.
- Melt the chocolate and tablespoon of coconut oil together in the microwave in 20 second intervals, stirring in between. Stir in the agave to taste. The cookies are really sweet, so the topping doesn’t need to be.
- Place the cookies on a cooling rack on top of a baking sheet. Spoon the melted chocolate over each cookie and place in the freezer to harden.
- Store in the fridge.