Vegan German Chocolate Cookies
That is how random I am, and how it works out sometimes. I don't give up, just change it up. I am happy I decided to make German chocolate cookies too, because they turned out awesome! I admit these were not a recipe I had made before, I actually took one of my old recipes and changed the dough quite a bit, but I was pleasantly surprised when it worked! They had the perfect texture, tasted amazing, and were just what I had pictured in my head.
The dough was amazing, how could it not be with a cacao base, coconut, crunchy walnuts and decadent dark chocolate. I could have eaten it as it was, and I did with some, but the dough that made it into cookies was wonderful warm from the oven. They smelled like heavenly brownies. Dare I say, they tasted better than traditional dairy and flour cookies. Thanks to the coconut sugar which has a wonderful caramel flavor and the coconut oil to make them a little rich. These are the type of cookies you bring to a potluck with people who are used to traditional food, let them try it and tell you how good it is, then tell them it was vegan. Hey, you might just catch their attention!
Meanwhile, in a large bowl, coconut oil with sugar and mix until well combined.
Mix in the vanilla extract and flax mixture until well combined.
Add the cacao powder, baking soda and salt then the oat flour, a cup at a time, mixing between each addition, until well combined.
Mix in the coconut flakes, walnuts, and chocolate chunks. Place in the fridge while you heat the oven.
To bake, Preheat your oven to 350 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 2 inch balls, and place on prepared cookie sheets a couple inches apart (refrigerate unused dough while baking the other trays). Bake for about 10-12 minutes, until puffed and just starting to brown slightly. Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool. Repeat with remaining cookies and let cool completely.
