Coconut Cookies - Vegan and Gluten Free

Coconut Cookies

These are vegan and can be gluten free. They are moist and with the dark chocolate they become like a Bounty Bar! Simple to make and look pretty!

130g/ 1 cup plain flour or gluten free flour  - I use a white rice flour

¼ tsp baking soda

¼ tsp salt

1 tsp vanilla essence

160g/ 2 cups desiccated coconut

1/3 cup of coconut or soy milk

1/2 cup Demerara sugar

1/3 cup coconut or sunflower oil

50g/ 1/3 cup finely chopped vegan dark chocolate – I use Whittakers 72% Dark Choc

Preheat the oven to 180 C (350 F) Line a tray with baking paper.

Sift together the flour, baking soda and salt. Then stir in the coconut.

Put the milk, sugar, vanilla and oil in a separate bowl and whisk vigorously until well combined. Pour into the bowl of dry ingredients and mix with a spatula until you get dough that is firm but a little sticky. It shouldn’t be dry or crumbly.

Wet your hands and pull off a tablespoon of the dough. Roll into a ball, flatten then shape into an oval. Continue with the rest of the dough, arranging each cookie 2 cm apart on the baking tray. 

Bake in the pre-heated oven for 8 – 10 minutes, no longer. Take them out as soon as the bottoms turn slightly golden. Don’t worry if they seem pale and a little soft – they will harden as they cool down.

Remove the cookies from the oven, transfer to a wire rack and allow to cool completely.

Melt the chocolate in a heatproof bowl set over a pot of simmering water. Do not let the base of the bowl touch the water. Drizzle the chocolate over the cookies. I use a bottle to do it neatly.