I always say that I don’t want anything in my chocolate, except chocolate. But then there’s coffee, cinnamon and orange, so…
Makes about 3 dozen
8 tablespoons vegan butter substitute, softened
6 tablespoons coconut sugar
¼ cup Suzanne’s Specialties brown rice syrup
2 teaspoons pure vanilla extract
1/2 teaspoon orange extract
Pinch sea salt
1½ cups whole wheat pastry or sprouted wheat flour
¼ cup unsweetened cocoa powder (I love cocoa amaro)
½ teaspoons baking powder
½ teaspoon baking soda
¼ cup unsweetened flaked coconut
½ cup Lily’s Dark Chocolate Premium Baking Chips
1 Lily’s Sweets Blood Orange Dark Chocolate Bar, coarsely chopped
Preheat oven to 350°F (175C). Line 2 baking sheets with parchment paper.
In a stand mixer, with a hand mixer or by hand, whip vegan butter, syrup, coconut sugar, brown rice syrup, and vanilla and orange extracts and salt in a medium bowl until smooth and creamy. Add the flour, baking powder, and baking soda, and coconut and mix into a soft dough. Fold in the chocolate chips and chopped chocolate bar to incorporate them fully.
Drop rounded tablespoons of dough onto prepared pans, pressing lightly and rounding, leaving 1 inch between cookies . Bake 14-15 minutes, or until the cookies are tenderly firm. Remove them from the oven while still soft for a fudgy cookie. Transfer to wire racks, and cool completely . These will keep, in a tightly sealed container, for about 10 days.