Chocolate. Almond. Coconut. Cookies.
All very powerful words on their own, but in combination, grow in awesomeness exponentially.
Tonight, after close encounters of the tofu kind (amazing Chocolate Fudge Pie), I decided to continue my adventures in vegan baking by taking a traditional peanut butter cookie recipe and totally screwing around with it. Aim? Cookies that would taste like Almond Joy bars.
JOIE D’AMANDE COOKIES (take THAT copyright!)
Makes 4 dozen plus some extra dough for eatin’!
1 C Artisana coconut butter
1 C almond butter
1 C white sugar
1 C packed brown sugar
1/2 C milk (I used soy)
1 1/2 C all-purpose flour
1/2 C Dutch-process cocoa
1/2 C unsweetened shredded coconut (I used reduced-fat)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1. Preheat oven to 375, lightly grease cookie sheets.
2. Mix the coconut butter, almond butter, sugars, and milk until smooth. (will be very thick and sticky!)
3. In a separate bowl, combine the dry ingredients, and then mix into the nut butter mixture. (I suggest you do it by hand – otherwise you might blow out the motor of the stand mixer…maybe time to break out the dough hook!)
4. Scoop the dough with a TBSP measuring spoon and roll into balls. Place balls 2″ apart on cookie sheet (a dozen per sheet) and crosshatch with a fork. (Wipe down the fork every once in a while when it starts to stick to the dough).
5. Bake for 8 -10 minutes, and remove from oven. Cool on the cookie sheet for just 2 to 3 minutes, and then carefully lift them off the baking sheet with a thin spatula. Finish cooling on a wire rack.