Well, my original intent was to name these babies Gluten Free Vegan Chocolate Coconut “Mounds” Cookies.
However, as you can clearly see, “mounds” is definitely a description that does not fit the bill.
I suppose that’s a lesson learned: meet and greet the babies before naming them!
In any case, although, crispy, and chewy, these gems are slick and delicious!
Gluten Free Vegan Chocolate Coconut Slicks
8 Tbs. Earth Balance vegan butter, softened (coconut oil would work well here too)
3 egg substitutes (whatever your favorite method – I used Ener-G Egg Replacer)
1 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla extract
1/2 tsp. sea salt
1 tsp. baking soda
1 tsp. baking powder
1 3/4 cup Pamela’s Gluten Free Baking Flour
1 1/2 cups shredded coconut flakes (sweetened)
1 1/2 cups vegan, gluten-free chocolate chip minis
Preheat the oven to 350 degrees.
Cream together the vegan butter and egg substitutes.
Add the sugars and vanilla and beat again until fluffy.
Sift in the sea salt, baking powder and soda, and the flour.
Fold in the coconut and chocolate.
Form into 1″ balls and place on a parchment lined baking sheet.
Bake for 12-15 minutes, until thin and crispy around the edges.
Allow to cool VERY THOROUGHLY before transferring to a serving plate.
The longer you wait to cool them, the “slicker” and crispier they become!
