|Yummiest of cookies.|
Still, these here coconut cookies are a plus to anyone's jar! Feel free to add a teaspoon of vanilla- I completely forgot to put it in the batter, but they turned out pretty tasty without it. Plus, next time I;'m thinking of inserting coconut extract for extra oomph! For the Cashew Chocolate, I have a huge crush on So Delicious's Cashew Milks and have been including them a lot lately- just gives that nuttier kick that enhances sweet appeal, especially for these cookies!
Today, I consumed more, discovering that they're even more amazing chilled. I had them refrigerated overnight and came home needing cookie comfort.
Mmmmhmmmm! Perfect with a good dairy free milk alternative!
Coconut Cookies With Cashew Chocolate Centers Ingredients and Preparation
2 cup shredded coconut
1 cup flour
1 teaspoon baking powder
2/3 cup sugar
1/3 cup coconut oil, melted
1/3 cup + 1 tablespoon Califia Farms Toasted Coconut Almond Milk Blend
1/2 cup So Delicious Unsweetened Vanilla Cashew Milk
1/4 cup bittersweet chocolate chips
2 tablespoon maple syrup
Preheat oven to 375 degrees.
Mix all ingredients together.
Form into little patties in hands and rest them on cookie sheet.
Bake for ten minutes and let cool.
|In a saucepan, set to medium heat, combine cashew milk, chocolate chips, and maple syrup, stirring until it thickens.|
|Place cashew chocolate sauce in the center.|
|Sweet, chocolaty, coconutty bliss.|
|What are cookies without a cold glass of milk...|
|Or a good short story to read.|