Full disclosure: I am not a baker. Oh I do it, but I don’t like it. For me, the precision of the activity cramps my culinary creativity. Some people say I just don’t like to follow rules. Okay – I’ll give you that. But then there are all the fussy details that you have to deal with especially when it comes to baked treats like cookies – focusing on each cookie individually, rolling the dough, cutting the dough, dropping the dough carefully and evenly spaced on the cookie sheet……over and over again until you have dozens of them completed. This time of year adds to the pressure especially when you get invited to participate in the annual office or neighbourhood Holiday Cookie Exchange. In theory this is great idea. Bake a few dozen of the same kind of treats and trade them with other (in my case, better) bakers and voila! You have a cookie plate that’s presentable for holiday entertaining.
Last year, a bunch of swell gals in the neighbourhood invited me to participate in a gluten-free cookie exchange. What resulted was my new favourite year-round Go-To baked treat. Introducing the Choco Coconut Cookie. These are so simple, goof-proof and tasty you might not want to give them away. But do it. You’ll hook a whole bunch of other people on their yumminess.
While no cookie is really ‘healthy’, these are pretty close. These are super fast to whip up, you can double or triple the recipe very easily, and they are gluten-free, grain- free, dairy-free and sweetened only with natural maple syrup. These cookies taste great and can be frozen, although why bother when you can even cut the recipe in half and make just 6 at a time! (Ok – who does that? But you can, just sayin’!)
So I’m ready for this year’s exchange. And you will be too once you try these babies!
Choco Coconut Cookies
Makes about 12 cookies
- 2 whole organic eggs
- 2 Tbsp melted organic butter (if you want it dairy-free, substitute coconut oil)
- 2 Tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 cup shredded unsweetened coconut
- 2 Tbsp unsweetened raw cacao powder
- 1/4 tsp. baking soda
- For topping: fresh raspberries, slivered almonds, a walnut, chocolate chips, more coconut
- Preheat the oven to 350 degrees F.
- In a mixing bowl put all your liquid ingredients. First whisk your eggs. Add melted butter once cooled. check broken links . Add the maple syrup and the vanilla extract. Stir to combine.
- Then add your dry ingredients: the shredded coconut, cacao powder, baking soda. Mix gently – and quickly – until everything is nicely combined.
- Make 12 dollops on a parchment covered baking sheet. If you want to dress them up with any of the topping, get artistic now. I love the look of the fresh raspberry in the centre, but your can do anything you like, or skip this step completely.
Bake for 20-25 minutes or until firm to the touch.
Happy holidays! You’re going to rock the Cookie Exchange this year, promise!