Vegan Chocolate Coconut Sugar Cookies

Vegan Chocolate Coconut Sugar Cookies

Who doesn't love a chocolate sugar cookie?  I know my family goes crazy for them, ever since I amended my mom's decades old sugar cookie recipe by adding a touch more sugar and some dark cocoa powder to create my kids' favorite snack.  I have made them in every shape and size, from 1 inch tiny stars to sandwich sized Millenium Falcon Star Wars cookies, and they are perfect every time.  So I decided to try amending the recipe again to not only increase and diversify the flavor, but to make them slightly more nutritious as well by replacing the butter with coconut oil, half the sugar with coconut nectar and the egg with soaked chia seeds.  Consequently, they are not only healthier, but they are vegan as well, which to me means that I could test out the uncooked batter without any worries.  (it is delicious)...  Like any sugar cookie, bake them longer if you like them crunchy, or shorter if you like them chewy, but they are great either way.

Vegan Chocolate Coconut Sugar Cookies

wet & dry ingredients

1/2 C. organic virgin coconut oil

1/2 C. organic white sugar

1/2 C. organic coconut nectar

1/2 tsp. vanilla extract

1/3 C. chocolate chia seed pudding

11/2 C. organic whole wheat pastry flour

1/3 C. dark cocoa powder

1 tsp. baking powder

1/4 tsp. salt

Combine the coconut oil, sugar, coconut nectar, vanilla extract and chia seed pudding in a large mixing bowl.  Sift together the flour, cocoa powder, baking powder and salt, and add to the wet mixture.  Chill for several hours or until firm enough to roll. Roll to 1/8 - 1/4 inch thickness.  Cut out shapes and bake at 325F for about 8 - 12 minutes.

ready to bake

nine chocolate pumpkins,
one Millenium Falcon and one Alamo

and for those of you who would prefer a basic chocolate sugar cookie, here is the original recipe:

Chocolate Sugar Cookies

1/2 C. organic butter, softened

11/4 C. organic white sugar

1/2 tsp. vanilla extract

1 organic egg

11/2 C. organic whole wheat pastry flour

1/3 C. dark cocoa powder

1 tsp. baking powder

1/4 tsp. salt

Cream butter; add sugar, vanilla and egg and beat until light.  Add sifted dry ingredients.  Chill for several hours or until firm enough to roll. Roll to 1/8 -1/4-inch thickness.  Cut out shapes and bake at 325F for about 8 - 12 minutes.