I had a dream last night that it snowed. Everything was so white and beautiful...but then my car wouldn't drive in the snow and it wasn't so fun anymore. I started hitch hiking with Kyri and no one would pick us up and then I woke up....
The snowy dream made me happy. Snow usually makes me worry (about my car driving up and down all these hills by our home). It made me think about how Christmas is coming soon. My mom already decorated their Christmas tree. She is a decorating fanatic. I wonder where I get it from. I promised Tod I wouldn't start decorating until we got back from our vacation.
I made this recipe to add to my Christmas Goodie Collection. My sister Mary and Seth was my taste testers. Seth gave them two thumbs up and Mary said they were really good. I agree.
Christmas Coconut Cookies
Mmm you must add these to your Christmas baking list! We love them!
Makes 15 cookies
- 1.5 cups finely shredded coconut
- 1 cup almond flour
- 1 cup gluten free oats (quick)
- 1/2 cup unpasteurized honey
- 2 eggs (omit egg to make vegan)
- 2 tbsp. pure vanilla extract
- 1 cup dark vegan chocolate chips
What to do
1. Preheat the oven to 325° F (160° F).
2. Line a large cookie sheet with parchment paper.
3. Add all the ingredients, except chocolate chips, to a bowl and mix well.
4. Form about a tbsp of the mixture into a ball with your hands, flatten them slightly and place on the cookie sheet. Do this to all the dough. I made 15 cookies.
5. Bake the cookies for 17-20 minutes until the bottoms are golden brown, lift to check and be careful!
6. When they are done let them cool on the cookie sheet for 20 minutes.
7. Melt the chocolate chips in a bowl using the double boiler method - place the bowl in a pot of hot water and let them slowly melt on the lowest temperature so they don't burn. Dip your cookies in the chocolate or drizzle the chocolate on them.
8. Lick the chocolate spoon!
9. Store cookies in an air tight container. They will keep up to 5 days.