This week more than ever I need to sweeten up my life, can't stop thinking where the hell is this world going to. So many sad news lately it's easy to give in to hopelessness. But this blog is all about good vibes and yummy food, okay...maybe a little rant here and there, but I always try to keep it cool and positive on here. This morning a quote from one of my favorite tv series 'Once Upon a Time' pop into my mind and I think it's really appropiate now that we are facing darker times:
"Darkness never wins. It just fools you into thinking it does."
And now let's talk about this week's recipe, one that will please all the fans of the coconut and chocolate combo. These cookies are loaded with coconut, almond butter, a subtle touch of lemon and the base is coated with an intense chocolate glaze. Fat, cakey cookies...I simply love them! Plus they are vegan and naturally gluten-free! Needless to say these cuties were gone almost in one sitting and even my mom who is not very fond of coconut loved them (but I secretly ate the last one! hee hee).
I hope you like my recipe, try it at home and think of me with a smile on your face while munching down the very last cookie.
¡Receta en español en la web de El Granero Integral!
(Yield: 12 cookies)
- For the cookies:
1/3 cup almond butter.
Zest of half a lemon.
3 teaspoons lemon juice.
1/3 cup agave syrup or pure maple syrup.
1/4 cup coconut flour or oat flour.
1 teaspoon baking soda.
Pinch of salt.*
2 1/4 cups unsweetened shredded coconut.
- For the dark chocolate glaze:
1/4 cup coconut oil, melted.
1/4 cup cocoa powder.
1 tablespoon maple syrup or agave syrup.
* See 'Notes'.
Preheat the oven to 180 ºC (356 ºF) and line a baking sheet with parchment paper.
In a large mixing bowl mix together the flour and baking soda with a wire whisk to aerate the mixture. Add in the rest of the ingredients and mix with a spatula until completely combined, the mixture will be fairly thick due to the high amount of shredded coconut but you can finish the mixing process using your clean hands. I mixed it all really well using a silicone spatula, though.
Scoop around two tablespoons of mixture for each cookie and roll into balls. Place them on the prepared baking sheet leaving some space between them and flat them a little bit to form discs.
Bake for 10-12 minutes, rotating the baking sheet halfway through the baking time if necessary to ensure all cookies get the same light golden brown color.
Cookies will still be soft to the touch but let them rest on the baking sheet for a few minutes and then transfer to a cooling rack until they are completely cool.
- For the dark chocolate glaze:
In a small saucepan over medium-low heat stir together the coconut oil and maple syrup, gradually add in the cocoa powder and mix until well combined. The glaze should look glossy and have zero lumps. Keep an eye on the temperature, the mixture should never boil!
Once the cookies have cooled, transfer to the freezer for 5 minutes approximately or until very firm.
Dip the base of each cookie into the chocolate glaze and place them on a lined baking sheet (glazed side up), take them back to the freezer so the glaze hardens quickly and repeat the coating process again.
Store the cookies in an airtight container in the fridge.
- If you use salted almond butter omit the pinch of salt.
- For a more intense lemon flavor add 1-2 drops of organic essential lemon oil.
- Cookies will look darker if using maple syrup. You might think they browned quickly but do not reduce the baking time to less than 10 minutes.
- If you have gluten intolerance make sure the oat flour is certified gluten-free.