I’ve been holding onto a fierce craving for coconut as of late. I think it’s because the lovely white flakes remind me of snow… which we haven’t actually seen much of in Philly. It’s been 50-60 + degrees almost every day. With sunny skies.
Don’t get me wrong, I prefer flaked coconut snow over the real stuff any ol’ day– but there is something so magical about watching snow fall slowly against the glow of a streetlight. I am really looking forward to seeing some white stuff this year–which is a bold statement coming from a self proclaimed snow loather. They say distance makes the heart grow fonder, and since by now in Ohio I’m positive my family and I would have been pummeled by at least some atrocious freezing rain with me cursing up a storm about how we need to move to Tahiti, I guess it’s true. I think I’m really ready to brace the cold this year, armed with cute scarves and warm toasty beverages. If it ever actually gets here, that is. If not, I’ll happily play along in 60 degree temps.
Whether it’s snowy and cold or sunny and warm wherever you may be in the world, these cookies will fit the bill. Chewy and full of texture like an oatmeal cookie, these are best served completely cooled rather than warm from the oven.
Peanut Butter Coconut Cookies~Vegan & Gluten Free
3/4 cup sorghum flour
1/4 cup brown rice flour (superfine or regular)
1/4 cup potato starch
2 tbsp tapioca flour
1 tsp xanthan gum
1/2 tsp baking soda
3/4 tsp sea salt
1 1/2 cups flaked coconut
1/3 cup + 2 tbsp smooth peanut butter
2 tbsp vegan margarine
1 cup granulated sugar
3 tbsp flaxseed meal mixed with 4 tbsp water
1 tsp vanilla extract
1/2 cup coconut flaked, toasted (to toast, simply place in oven in single layer on cookie sheet at 375 °F, until golden brown, about 5-7 minutes.)
Preheat oven to 350 °F.
In large electric mixing bowl, mix together the dry ingredients using a whisk until well combined.
In separate medium sized bowl, cream together peanut butter, margarine and sugar until smooth. Add in prepared flaxseed meal and vanilla and stir well.
Add wet ingredients to dry ingredients and mix until clumpy. The dough will be slightly dry, but you’ll be able to pack it into a clump, typical of peanut butter or oatmeal cookie dough.
Drop by rounded tablespoons onto ungreased cookie sheet about 2 inches apart. Press down with fork and top with toasted coconut.
Bake 9-11 minutes. Let cool at least 20 minutes before transferring to wire rack to cool completely.