The secret of these vegan cocoa and coconut cookies? Dark chocolate dissolved in the dough that gives a special texture. Ideal for breakfast or dessert, they are soft and gently sweet enough to make everyone happy. I always use olive oil, the healthiest vegetable fat but, alternatively, you can also use high oleic sunflower oil, rich in nutritive and healthy properties compared to other vegetable oils different from olive oil.
As for the flours, you can give space to your imagination and your tastes. If you follow my recipes you already know that organic and unrefined are the best choice you can make.
Cocoa and coconut flour are always a winning combination and, in this case, the coconut also gives a freshness that goes well with the intensity of dark chocolate.
Egg-free cookies (biscuits) are kept longer than traditional one and, of course, they are suitable for everyone.
Makes about 20 cookies
150 ml (5 fl oz) extra virgin olive oil (or 200 ml/7 fl oz high oleic organic cold-pressed sunflower oil
4 tbsp dates syrup
1 tbsp coconut sugar
1 tbsp raw cocoa powder
100 ml (3½ fl) coconut milk
150 ml (5 fl oz) dark melted chocolate, 70%
200 g (7 oz) wholemeal Farro flour
200 g (7 oz) brown rice flour
50 g (5 oz) coconut flour
1 tbsp organic baking powder
2 tbsp coconut flakes
- Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with baking paper.
- In a bowl, emulsify the oil with date syrup, sugar, cocoa and coconut milk.
- Add the flours and baking powder. Mix and form a compact dough.
- Take small parts of the mixture and create balls. Place the cookies on the baking sheet.
- Flatten the balls, and sprinkle some of coconut flakes. Bake for 15 minutes.