I love these cookies. Also see excellent vegan and raw versions at the end of this post.

  • 1/3 cup coconut oil
  • 1/3 cup coconut flakes (unsweetened)
  • 2/3 cup flax meal
  • 2/3 cup dextrose (glucose as powder; common baker’s sugar)
  • 2/3 cup cocoa (or 1 cup ground cocoa beans/nibs)
  • 1 egg
  • 1 tablespoon vanilla (best is Madagascar, Mexican or Dominican Republic)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Combine. Roll into balls. Place 1″ apart on a cookie sheet. Smash flat. Bake at 350F for 14 minutes.

Upon leaving the oven, the cookies will be moist and fragile. Remove them carefully from the cookie sheet to a cooling rack. After coming to room temperature, the cookies will have a perfect crunchy chew.

Variations: Add chopped walnuts or pecans. Add dark chocolate chips (my favorite is 90%).

My friend Maureen gets the prize for trying this recipe out first. Hers were excellent. Thanks for sharing, Maureen! Friends who bake are the best kind, aren’t they?

March 2014

Vegan Version – Raw or Baked

  • 1/2 cup coconut oil
  • 1/3 cup coconut flakes
  • 2/3 cup flax meal
  • 2/3 cup dextrose (glucose as powder; common baker’s sugar)
  • 2/3 cup cocoa (or 1 cup ground cocoa beans/nibs)
  • 1 scoop chocolate protein power (10g protein)
  • 3 tablespoons rum
  • (baking powder not necessary for raw version)
  • 1 tablespoon vanilla (Madagascar or Dominican Republic)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder (for baking but fine for raw too)

Roll into balls of 1 heaping tablespoonful. Bake 5 min at 350F (if you prefer) and let sit in cooling oven. Excellent raw too.

Anna came for dinner just because.  What a nice surprise. We  had these for dessert, but I served them blackened. This is how we found out five minutes is enough. – Helen 

April 2016