Saturday, March 15, 2014
Primal Cravings' Chocolate Coconut Scout Cookies
I do try to theme and time my recipes to represent holidays and seasonal dishes. It's the reason I made Elana Amsterdam's Irish soda bread, for example.
This one is purely accidental, however. Since so many of my favorite little scouts sell cookies this time of year, I try not to ruffle any feathers by going on incessantly of how absolutely horrific the cookies are. My friends know not to ask me to buy any boxes though! Trans fats, high fructose corn syrup… no thank you very much!
I know plenty of food bloggers agree with me as well, as there are tons of recipes out there for healthier thin mints and the like. I had no intention to share a Girl Scout cookie alternative, but then stumbled upon this one when revisiting my Primal Cravings cookbook.
Since I had all of the ingredients I hand I spontaneously decided to make these goodies yesterday afternoon for the caveman. And let's just say that 5 cookies later, he was quite grateful and dubbed them a 10 out of 10.
These are easy and don't require any starches or nut flours. If you're a coconut fan these are for you! They taste even better the next day, when they've really crisped up a bit. So says the caveman, who had 3 for breakfast this morning.
Chocolate Coconut Scout Cookies
adapted from Primal Cravings
1 1/4 cup shredded unsweetened coconut
1/3 cup coconut sugar
1/4 cup melted coconut oil
1 tsp. vanilla extract
1/4 cup dark chocolate chips (I used Enjoy Life dairy-free chunks)
Preheat oven to 350. Line a baking sheet with parchment or a silpat liner.
In a large bowl combine coconut, sugar, oil, egg and extract. Fold in chocolate.
Pack the mixture into a round biscuit cutter** to make uniform circles. Allow 2 inches between each cookie on your baking sheet.
Bake for 15 minutes or until the edges have started to turn golden brown.
**I used the lid of a mason jar with the center portion removed… worked like a charm!