These lil’ gems are surprisingly easy to make, pretty high up there on the healthy-ish scale (as a cookie can be), AND they were actually created as a means to use up some of that coconut cream liquid leftover after making the SwissChard Rolls – if you haven’t already…check out my previous post. Yum. I should also mention that these plant based chocolatey coconut cookies are refined sugar free, gluten free, oil free, AND dairy free. Ahh, all the more reason to sink your teeth into that fudgy centre.
There are two ways you can make these cookies – filled or unfilled. If you’re looking to WOW and you’re willing to go that extra mile for the fudgy centre, go filled. If you want something that is quick, simple, and makes about 48 cookies (great for sharing with the masses), go with the unfilled version. *If you’ve decided to go with unfilled, you may want to add a bit more coconut palm sugar (would suggest 1-3tbsp, to taste) to this recipe as I made the cookie dough not too sweet as there would be the ‘fudgy’ sweet centre.
If you’re familiar with HayStack Cookies, the dough is very reminiscent of that childhood classic. Seeing as I’m not a BIG fan of white flour, I used almond flour to provide some ‘meat’ (along with the unsweetened shredded coconut) to this recipe. I often use tapioca starch when using almond flour as it acts as a binding agent in gluten free baking. Love the stuff – super versatile!
This not-too-sweet, yet rich chocolatey coconut cookie can combat any chocolate lovers craving. The fudgy centre takes these cookies to the next level! Yum. These plant based gems also happen to be refined sugar free, oil free, and gluten free.
- 2 cups unsweetened shredded coconut
- 1 cup almond flour
- 1 tbsp tapioca starch
- 1/3 cup cacao powder
- 1/4 tsp sea salt
- 2/3 cup coconut palm sugar
- 1/3 cup *canned coconut milk liquid (398ml can; do not add the solid portion)
- 3/4 cup soft medjool dates, pitted (about 10 dates)
- 1/4 cup cacao powder
- pinch of sea salt – helps balance the sweetness of the dates
- 1/2 cup semi-sweet or dark nondairy chocolate chips
- pinch sea salt *optional
*Prepare the Fudge Centre first so there’s time for them to setup – see instructions below.
Add the pitted medjool dates and cacao powder to a high speed. Blend on high until smooth.
Prepare a baking sheet with parchment paper. Take the mixture and roll it into 1tsp size balls. Dampen hands with a little water if needed.
Place the rolled balls onto the prepared baking sheet.
Once the sheet is full, place it in the freezer for at least 30mins or until the cookie dough is ready.
Add the shredded coconut, almond flour, tapioca starch, cacao powder, and sea salt to a bowl. Stir to combine.
In a separate bowl, add the coconut palm sugar and coconut milk liquid. Stir well until the sugar begins to break down, or dissolve.
Make a well in the bowl with the coconut/flour mixture, and pour the coconut milk mixture into the middle of the well. Fold until well combined.
Preheat the oven to 350*F. Prepare a baking sheet(s) with parchment paper.
Remove the baking sheet with the rolled fudge balls from the freezer, *or just grab a few at a time. Take about 3tsp (30g) portion of the cookie dough, roll it into a ball, and gently flatten the dough ball between your palms. Grab one of the rolled fudge balls and place it in the centre of the flattened cookie dough resting in your palm. Wrap the cookie dough around the frozen fudge ball and roll between your palms until the dough has evenly formed around the ball – do this somewhat quickly as the warmth from your hands will begin waring up the dough and fudge ball. If things become sticky, lightly dampen your hands.
Place the rolled cookie onto the prepared baking sheet. Repeat until all the dough and/or fudge balls have been used up. Space the cookies about 1inch apart.
Once the baking sheet is full of rolled cookies, gently press down on the top of each cookie, or place back in between your palms and gently press down, to make an oblong shape – otherwise it will bake as is…a ball. Mine were about 3/4inch tall after gently pressing between my palms. *Close an cracks that form just by simply using your fingers to move the dough around.
Place in the oven and bake for 13-15mins, or until the bottom of the cookies are lightly browning. Remove from the oven and allow to completely cool.
To melt the chocolate for topping the cookie, prepare a double boiler. Once the water in the base pot is boiling, turn off the heat. Add the chocolate chips to the top bowl/pot. Stirring frequently, melt the chocolate. Once nearly all melted – but still has some solid chocolate pieces, remove the top bowl/pot from the double boiler (you don’t want to overheat the chocolate). Add the sea salt. Keep stirring until there are no more solid chocolate pieces.
Add a dollop of the chocolate to the top of each cookie. If you would like a thick, less runny dollop, allow the chocolate to cool slightly (wait 3-4mins before adding the dollop). Once each cookie has a dollop of chocolate, place the baking sheet into the freezer for a few minutes to help set the chocolate.
Remove from the freezer and enjoy! I store my cookies in the refrigerator. They freeze well too.
~ No Filling version…make the cookie dough as instructed. Prepare a baking sheet(s) with parchment paper. Preheat the oven to 350*F. Use a 2tsp scoop, or close to, and scoop out a portion of the cookie dough. Place the scooped dough onto the prepared baking sheet. Once the sheet is full, bake in the oven for 8-10mins. Remove & enjoy. Makes about 45cookies.
~ Be sure to use the coconut liquid (water) from canned *full fat coconut milk. Coconut water that is sold as a drink is not the same consistency as that in the can, so I would recommend not substituting one for the other.