Cocoa-Coconut Cookies with Nutmeg and Currants

I can’t believe how quickly the first half of November went this year! I caught a cough, we were both busy with work, and suddenly I noticed it wasn’t October anymore… But I also love how time decides to jump ahead sometimes, as confusing as it is – it’s a good reminder of how little control we have over the rhythm of our days in general. And the good thing with this recipe is that there’s always time to bake cookies, since cookies only take about 20 minutes to make!

I wanted to make a chewy cookie, and coconut and currants did give these a very nice chewiness. Somehow there is also a crispy and light dimension to the texture, akin to the caramelized oat biscuits that I baked a while back. The nutmeg sort of took over the taste after a few days in the cookie jar (and the chewiness took over the crispiness as well) so I’d say these are at their most delicious right after baking!

The Cookie Dough:

  • 1 dl desiccated coconut
  • 1 dl graham (whole wheat) flour
  • 1 dl muscovado sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons currants
  • 2 tablespoons vanilla sugar
  • 1/2 teaspoon baking soda
  • pinch each: salt, cinnamon, nutmeg
  • 1/2 dl canola oil
  • 2 tablespoons soy milk

First I preheated the oven to 175 degrees Celsius, and covered a baking sheet with baking parchment.

Then I mixed all the dry ingredients (coconut through nutmeg) together in a bowl, and then poured in the oil. I mixed until a little combined, and then started adding soy milk until a nice, slightly sticky dough formed.

I placed tablespoon-sized dabs of dough on the cookie sheet, and flattened them a little bit with a fork. These cookies spread out pretty much, but I managed to fit them all on just one baking sheet.

Then I baked my cookies in the pre-heated oven for about 8-9 minutes, and let them cool on the baking sheet for about 10 minutes before removing them with a spatula. These cookies are soft right out of the oven, but crisp up while they cool down.

5 Comments

  1. Posted November 13, 2008 at 16:11 | Permalink

    I like the flavors in this cookie recipe, I like them all seperately so why not combine them all??

  2. Anni
    Posted November 13, 2008 at 17:12 | Permalink

    Shelby, how did you know, that’s exactly what I did! I’ve found combining my favorite flavors often works pretty well in new recipes…

  3. Posted November 13, 2008 at 22:14 | Permalink

    Absolutely fabulous! I just bought some currants yesterday. Maybe some cookies are in order?????!!

  4. Posted November 15, 2008 at 22:57 | Permalink

    Chewy coconut cookies are amazing. Addition currants just added different flavor.

    Thanks for posting.

    Alice

  5. Posted November 16, 2008 at 08:10 | Permalink

    Wow, so many interesting flavors combined in one delicious cookie!

    By the way, you’ve been tagged! See our post for more information.

2 Trackbacks

  1. […] March 7, 2010 · Leave a Comment I kväll kom Sofia på besök och hon hade med sig helt underbara kakor som hon bakat. 100 procent veganska så klart, med choklad, kokos, tranbär och muskot. Hon hade inspirerats av det här receptet. […]

  2. […] Preheat your oven to 175°C. Mix all dry ingredients (sugar through salt) together. Add oil and milk and mix until combined. Add a little more oil/milk if needed. Measure about a tablespoon of dough for each cookie, roll into a ball and flatten slightly on the sheet of baking paper. Bake in the oven for 9 minutes and let cool on a baking rack. Original version of recipe from Tofufortwo. […]

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