Coconut, Almond and Chocolate Chip Cookies, Recipe Below.


Sweet and Easy Book Trailer

Yes, folks, it’s Sweet, and it’s Easy. And it’s vegan, whole grain and as you can see by the photo above, irresistible. This week I am out and about, doing events, signings, and classes, as I will for the next couple of months, so please click on my events button on the home page if you live in Minnesota. I would love to meet you.

Today I want to tease the very big and exciting blog potluck, coming up over the next two weeks. On October 15th and 22nd, both Mondays, a stellar group of bloggers will be baking from the Sweet and Easy recipes, and posting on their blogs.

They will also be GIVING THE BOOK AWAY.

Next week, I will post all their links and you can visit everybody for breakfast, and the following week, for dessert.

See, isn’t it big and exciting?

I’m very proud of the recipes in this book, and I hope that everyone who is interested in eating healthy treats will find it appealing. You don’t have to be vegan to like these cookies, pies, granolas, energy bars, cupcakes, puddings, and muffins. I know, most of my test subjects were not vegan and were, well, let’s say, skeptical. So it was a real victory when they took a bite, and their eyes lit up. Yes, even knowing in advance that they were eating vegan and whole grain, they enjoyed the treats.

That meant the world to me.

So check out this recipe, which I will also be sampling at some of my events, and come back next week for the rest of the show!


Coconut, Almond, and Chocolate Chip Cookies


Makes about 8 big cookies

There is something about the texture of coconut in a cookie; the way it stays moist and chewy is irresistible. The addition of chocolate and almonds makes for a triple temptation that will call to you from the cookie jar. If the dough seems crumble and hard to hold together, just stir in a tablespoon or so of non-dairy milk.


2 tbsp nondairy milk, plus more as needed

1 tbsp ground flaxseeds

1/2 cup/60 g unbleached all-purpose flour

1/2 cup/65 g whole-wheat pastry flour

1 tbsp nutritional yeast (optional)

1/2 tsp baking soda

1/4 tsp salt

1/2 cup/120 ml canola oil

1/2 cup/100 g granular palm sugar, palm sugar paste, or Sucanat

1/2 tsp almond extract

1 cup/90 g unsweetened shredded dried coconut

1/2 cup/55 g sliced almonds

1/2 cup/85 g vegan chocolate chips


Preheat the oven to 375°F/190°C/gas 5.

In a cup or small bowl, whisk the 2 tbsp nondairy milk and the flaxseeds together and let stand for 5 minutes.

In a large bowl, combine the flours, nutritional yeast (if using), baking soda, and salt and whisk until well mixed.

In a food processor, combine the oil and sugar and process until smooth. Add the almond extract and pulse to combine. Add the flaxseed mixture and process until thoroughly combined. Pour into the flour mixture and stir until just combined. Fold in the coconut, almonds and chocolate chips. If the dough is too crumbly to hold together, knead in up to 2 tbsp more nondairy milk.

To form each cookie, scoop a 1/4-cup/60-ml portion of dough (oiling the measuring cup makes it easier to remove the dough) and form it into a ball. Place the balls on an ungreased baking sheet, leaving about 2 in/5 cm of space between them. Using wet palms, flatten slightly to a thickness of just over 1/2 in/12mm.

Bake for about 16 minutes, until the cookies are quite golden around the edges, rotating the pan halfway through the baking time.

Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container at room temperature, the cookies will keep for about 1 week.