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.