These are some of the greatest cookies around. Chocolate, coconut, almonds–what could be better? And nobody needs to know they’re vegan!
Inspired by the vegan chocolate chip cookie recipe from “Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery (Harlequin, Sept. 2014)”
In one large bowl, combine the flour, baking powder, baking soda, and salt, whisking to combine. Add the chocolate chips, almonds, and coconut flakes, and toss gently with your hands as not to break up the coconut too much.
Measure out the coconut oil and microwave a few seconds to liquidate it—it’s too hard to incorporate it well when it’s solidified at room temperature.
Pour the coconut oil into a separate bowl and combine with the canola oil, coconut water, sugars and vanilla. Whisk until everything is combined and emulsifies—about 2 – 3 minutes.
With a rubber spatula, fold the dry ingredients into the wet and stir until completely combined.
Stash this in the fridge for 2 hours to firm up.
Preheat the oven to 350°
Once they’ve had their time in the fridge, scoop the cookies onto two parchment-lined baking sheets (a slightly heaped 2-ounce, or roughly 2-1/4” diameter, ice cream scoop does the job perfectly), and press them down a little. Put them into the freezer for just 10 minutes—this will help re-solidify any oils that may have softened while you were scooping.
Bake for 16 – 18 minutes, after which time allow them to stand on the pans for 5 minutes before moving them to a wire cooling wrack to cool completely.
If the dough is too hard to scoop after the fridge just give it a few minutes on the counter to help it soften a little–no worries, it’ll harden back up in the freezer.
Make sure the chocolate you’re using is vegan if you need this to be truly vegan friendly.