My relationship with coconut is a lot like my relationship with running. There will be weeks on end where every day I crave coconut, find creative ways to put it in every meal (banana coconut smoothie, coconut on salads, coconut chicken, you name it!), and bake with it obsessively. Then I’ll go months and months not thinking of it or wanting it until someone offers it to me and suddenly I’m obsessed again.
Conversely, most of the time I’m the ultimate fair-weather runner. I won’t go for a run unless it’s at least 20 degrees Celsius, not windy, not humid, and there can’t be too many bugs around (so never in August). But then once I start running regularly, I’m suddenly excited to run in the rain, sacrifice my trips to the mall over my lunch break for a jog through the park, and find ways to fit it in, even it if means I wake up at 5 am to do it.
Yesterday, during a trip to the grocery store to buy ingredients for almond butter chocolate chip cookies, my eyes found a beautiful bag of coconut and instantly I knew it had a place in my cookies, and likely with everything for the next month.
These cookies are healthy, vegan, dairy-free and can be made in one bowl. This means you can eat these without guilt and save yourself time during clean up. They’re incredibly soft, chewy and perfectly sweet with just a hint of coconut’s signature taste. I’m addicted.
- 1/2 cup almond butter
- 1 cup quick or large flake oats
- 1/8 tsp salt
- 3/4 tsp baking soda
- 1/4 cup sugar or sugar alternative
- 3 tbsp apple sauce
- 3/4 cup unsweetened coconut
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees and prepare cookie sheets with parchment paper.
- Throw all of the ingredients, in any order you would like, into a large bowl and mix. I used my stand mixer but a wooden spoon would also work (provided you’re stronger than I am).
- Drop onto prepared cookie sheets and bake for 8-10 minutes until the cookies start to brown around the bottom.
- Make sure your chocolate chips are vegan friendly too!
- Stevia is my favourite sugar substitute and works well in this recipe. It’s great for cooking but is especially delicious sprinkled on top of strawberries.