2 cups gluten-free flour blend (http://sketch-freeveganeating.blogspot.com/p/substitutes.html)
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cocoa
1 cup sucunat (ground in food processor until consistency of granulated sugar)
1/2 cup safflower oil
1 teaspoon vanilla
1/4 cup water
1/2 cup unsweetened shredded coconut
handful vegan chocolate chips
handful walnuts, chopped
1. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper. Combine dry ingredients in one bowl and wet in another. Gradually add dry mixture into the wet. Stir in nuts, chips and coconut.
2. Scoop heaping tablespoons onto prepared cookie sheet. Flatten cookies about 1/4 inch thickness (they don't spread or change shape that much so make them into the shape you want after they're baked).
3. Bake for 10 minutes (rotating cookie sheet halfway through baking time). They may not look ready, but trust me they are, let them sit and they will firm up. Cool on cooling rack, Eat!
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Source of recipe: I know this may sound silly but Jenn and I solely made these cookies for the name! We remember making some kind of coconut-chocolate concoction back in our raw food days, and Jenn said let's add nuts, then it can be coco-coco-nut-nut! Nonetheless, the cookies turned out amazing and you can taste each individual coco and nut component to a tee. Since these cookies have cocoa in them, it's hard to see if they are golden brown, so you're just going to have to take our word about the cooking time. Our oven is a fairly modern make so if you have an older one, I don't know if those bake differently...Warning! These cookies are extremely chocolatey and chewtastic!