YIELD: 24 COOKIES
These simple cookies are ooey, gooey, and chewy with a crispy crunchy outer shell. Perfect for snacking. If you want to change it up a bit, try the Australian method and place a small bit of jam or a fruit—such as a dried cherry—inside the coconut dough before baking.
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Ingredients
3 tablespoons flaxseed meal
¼ cup + 2 tablespoons water
4 cups sweetened shredded coconut
¼ cup cocoa powder
½ cup sugar
½ teaspoon salt
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Directions
- Preheat oven to 350 °F and line a cookie sheet with a silicone mat or parchment paper.
- In a small bowl, whisk together the flaxseed meal and water and let sit for 5 minutes, until gelled.
- In a medium bowl, stir together the remaining ingredients until blended.
- Fold in the prepared flaxseed meal and stir well until completely incorporated.
- The batter will be slightly tricky to squeeze together but will hold well once baked.
- Drop by tablespoons onto the prepared cookie sheet and bake for 15 to 18 minutes, until fragrant and slightly darkened.
- Let rest for at least 1 hour before serving.
