Raw Coconut Chunk Cookies

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A nice little Earth Day walk yesterday brought me to Small Ritual coffee shop in White Rock, a little non-profit business with awesome soy lattes. They were selling cute bags of coconut at the counter from a company called Gathering Place Trading based in Cortes Island, B.C., a super conscious operation that’s all about about where their products come from, and even go so far as to specify their methods of transport on their website. The manager of the coffee shop avidly told me how this amazing coconut was harvested properly, maintaining its oils and nutrients without pasteurization. Sounded good, so I decided to get a bag for just over $4 and make myself some cookies.

I decided to make the most out of this unprocessed coconut by making the cookies raw. I just love using banana as a binder because it works well, and also sweetens without adding any extra sugar. The coconut is chunky, and made for great texture in the cookies.

For fun, and to monitor the nutritional value of the cookies, I added up all the ingredients in myfitnesspal.com, and if you make 12 cookies, they are about 110 calories each, with 3.5 gms of protein, 3 gms of fiber, and only 6.4 gms of sugar.

Ingredients: (makes 12 smallish cookies)

1 large ripe banana

1 1/2 cups of coconut (shredded, unsweetened, unsulphured is best)

1 tsp cinnamon

1 tbsp fresh squeezed orange juice

3 medjool dates, de-pitted and chopped small

7 tbsp of ground flax seed

3 tbsp hemp hearts

2 tbsp sunflower seeds

1-2 tbsp of raw sugar or maple syrup (I did not sweeten them, but if you have a strong sweet tooth you may want to, keeping in mind that maple syrup is generally not raw)

Method:

Mash the banana and coconut together with a potato masher, then add the rest of the ingredients and mix well. Make sure to add the date pieces separately so they don’t smoosh together and form large pockets of sweetness in your cookies. Actually, that sounds kind of yummy. Anyways, just make sure the dates are evenly distributed.

Take a small handful of the batter, about 1 1/2 to 2 inches in diameter, roll into a ball, place on a cookie sheet, and press with a fork. Shape them if they come apart, making sure the edges are intact. I didn’t use wax paper or oil, but if you’re concerned about sticking just rub some coconut oil on the cookie sheet first.

Place in the fridge for at least an hour to set them. Mine were good after an hour, but better after sitting overnight. Store them in the fridge for 3 or 4 days, and distribute to all your pals as you go about your day.

Enjoy!

~The Vegan Project

 

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  1. […] used the base recipe from our Coconut Chunk Cookies, but made a few key adjustments. Please keep in mind that depending on the size of your banana, […]

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