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.