Chocolate Coconut Almond Cookies

I've been baking like a manic. Been making a lot of cookies and breads. I am a rather lazy baker, and cookies are so easy to just throw a bunch of ingredients together. Quick breads also don't require much effort. If you know the ratios of flour, sugar, fat, and liquids, you can adapt a recipe to many different flavors and add ins. 


I wanted something chocolate-y and coconut-y. I like almonds, too, so what the hell, I'll toss those in. These have whole wheat pastry and almond flours, and olive oil as the fat. They have plenty of chocolate flavor and a hint of coconut. The texture is crumbly, and the edges get a little crispy. 


Feel free to adapt this recipe to your liking. These would also be good with chocolate chips or chopped almonds mixed in. Replace the milk with some strongly brewed coffee for mocha-ish cookies.

Chocolate Coconut Almond Cookies
Makes 40 cookies


Dry:
2 cups whole wheat pastry flour (or all-purpose)
1/2 cup almond meal
1/2 cup turbinado sugar (or white sugar)
2/3 cup cocoa powder
1/2 cup shredded coconut (I used unsweetened)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Whole or sliced almonds (optional)

Wet:
1/2 cup light olive, canola, or other mild oil
1/2 molasses
1/2 non-dairy milk
1 tsp vanilla

Preheat oven to 350 F.
Mix together all the dry ingredients in a large mixing bowl. Add the oil, molasses, milk, and vanilla (wet ingredients) to the dry, and mix thoroughly.
Grease two half baking sheets. Using a tablespoon, scoop heaping spoonfuls of dough onto the baking sheet. With a moistened hand, gently flatten the cookie dough. If you'd like, press a whole or a slice of almond on top of each cookie.
Bake for about 13 minutes, taking them out when slightly firm on the edges but still soft in the center. You don't want to over bake these or they will be too dry.