Coconut Blizzard Cookies

So I’ve been stuck inside for a few days because of Blizzard 2013.  Thankfully I did have power the entire time… which gave me an excuse to try a few things in the kitchen!  Out came Coconut Blizzard Cookies.  I love a good chocolate chocolate cookie, so here is a gluten and dairy free version.  Delicious warmed up on a snowy day.

Coconut Blizzard Cookie

Pieces:

1. 2 cups gluten free flour (preferably one with xantham gum, and if not, add some xantham gum)
2. one half tsp. baking soda
3. one half cup vegan butter, softened
4. one third cup oil
5. one third cup brown sugar
6. two thirds cup white sugar
7. 1 egg
8. one third cup cocoa
9. 1 tsp. vanilla
10. one half cup shredded coconut, plus 3 tbsp. for topping
11. one cup vegan chocolate chips
12. pinch of salt

Process:

1. Combine all ingredients in a bowl (minus the 3 tbsp. coconut topping).  Put the dry ingredients in first, then the wet ones and stir well.
2. On a greased cookie sheet, drop small rounded balls of dough, about two inches apart.
3. Bake at 350 degrees about 16 minutes.
4. Take out of the oven and sprinkle extra coconut on top.
5. Eat hot!

Happy Allergy Free Eating!