Chewy Vegan Coconut Cookies

Let’s not talk about the fact that Labor Day weekend has come and gone, okay? Instead, let’s talk about chewy, melt-in-your-mouth rich vegan coconut cookies. The kind of cookies you could bring to a gathering of even the staunchest omnivores and feel good about. The kind of cookies that you just want to keep on eating and eating and eating, even when your stomach groans in protest.

I’ve made these cookies three times in the past few weeks, twice to share at events, and they haven’t let me down. I’ve basically veganized this recipe, toned down the fat and sugar just a bit, and tweaked a few other things to my taste. I highly recommend using shredded (not flaked!) coconut — it seems to melt into the cookies, providing them with coconutty goodness, without those noticeable flaky bits that might distract from your eating pleasure. (I buy it at Wegmans, but Amazon also carries shredded coconut from Bob’s Red Mill.) Adding the coconut early on helps it soften up and become infused with the creamed sugar and butter. The result is a true delight.

chewy vegan coconut cookies

Almost as good as the final product? The fact that this recipe is so, so easy — you can make it in a single bowl, plus a small one for mixing up your flax egg. I use my KitchenAid stand mixer, but a hand mixer or even good old-fashioned elbow grease will do the trick.

If you’re feeling decadent, I bet these would be amazing drizzled with chocolate… but I’ve been too impatient to try that!

These tropical treats are a perfect vegan Memorial Day recipe, and they work equally well as a vegan Labor Day dessert. Heck, they’re good any old time!

Chewy Coconut Cookies
Makes ~18 cookies

  • 6 T Earth Balance buttery sticks, softened
  • 1/2 C brown sugar
  • 1/4 C white sugar
  • 1 tsp vanilla extract
  • 1 flax egg (1 T ground flax mixed with 3 T warm water)
  • 1 cup unsweetened shredded coconut
  • 1 cup unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Preheat the oven to 350˚F and have two cookie sheets ready to go. (You can line them with parchment paper if you’d like; it’s not necessary, but if your sheets are finicky, feel free to try it.)

First, make the flax egg by whisking the ground flax with the water until combined. Set aside.

In your stand mixer (or using a hand mixer or your own brute strength), cream together the Earth Balance, sugars, and vanilla until well combined; it should take two to three minutes. Pour in the flax egg and mix for another 15 seconds or so.  Add the shredded coconut and mix on low until it’s folded in to the creamed butter and sugar.

With the stand mixer (if using) off, add the flour, baking powder, baking soda, and salt, then mix on low until all ingredients are incorporated. It should take just a minute.

Scoop rounded tablespoonfuls of dough onto your cookie sheet, leaving about 2″ between each cookie. Press down slightly. Bake for 10 minutes, and let cool for another 5 before removing from the cookie sheet.

Enjoy!

chewy vegan coconut cookies

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Review, Interview, and Giveaway: A Better Batch

Picture this: You’re sitting in a conference room after a daily hour-long meeting ends, catching up on a few emails and chatting with a couple coworkers. In walks another coworker, Sarah.

“Hey, do you guys want a brownie?” Sarah asks.

Something to note about Sarah: She and her husband Hanes run a vegan baking company.

With that in mind, is your answer going to be anything but a resounding YES? I think not.

You proceed to try the fudgiest, chewiest brownie you’ve had in ages. You tell Sarah how amazing it is.

“Oh, yeah? This was Hanes’ first attempt at a brownie!” she says. “Thanks so much for the feedback! We’re hoping to add it to the line soon.”

Jaw. Drop.

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One of the little perks of my job is getting to meet people like Sarah and Hanes, entrepreneurs who offer quality cruelty-free products to the world. Their company, A Better Batch, sells ready-to-bake vegan cookie dough in three delectable flavors, and they occasionally have fully baked products for sale at events like vegfests. If you’re a VegNews reader, you might’ve seen A Better Batch reviewed in the “Cookie Dough Taste Test” in the April 2016 issue! (Read on for a chance to try them yourself!)

A Better Batch -- Photo by Rebekah Collinsworth

Although A Better Batch is based in Maryland, their cookies are available to anyone in the United States thanks to their unique business model. ABB sends you frozen cookie dough that you can bake in your own kitchen. By shipping the dough quickly and packaging it with dry ice, Hanes and Sarah make sure that it will arrive still frozen and ready to bake.

Right now, ABB offers three flavors: mocha oatmeal, lemon poppy seed, and classic chocolate chip. I can say with no reservations that their Lemon Poppy Seed cookies are the best I’ve ever tasted. Bursting with bright lemon flavor, they’re absolutely fabulous. Hanes and Sarah have managed to distill this flavor combination into a perfectly chewy, moist cookie that’s not to be missed. Mocha oatmeal is probably my second favorite — it’s another beautiful cookie, bursting with chocolatey goodness. Chocolate chip comes last, but not because of any defect — it’s a darn good classic cookie that anyone would enjoy.

A Better Batch -- Photo by Rebekah Collinsworth

But good-tasting cookies aren’t all that ABB offers. What sets A Better Batch apart from its competition is Hanes’ and Sarah’s dedication to providing the best possible products for people, the animals, and the environment. Here’s how:

  • Hanes and Sarah carefully source their ingredients, using fair-trade and organic options whenever possible. And by virtue of being vegan, these cookies are free of cholesterol.
  • Everything is vegan — no animals harmed here!
  • The cookies are shipped in biodegradable packaging instead of styrofoam containers, which we all know are horrible for the planet. And the individual wrappers are recyclable.

I’ve had the pleasure of trying ABB’s cookies a few times, but I wanted to know a little more about their business. So I reached out to Hanes, and he graciously answered all my questions and sent me a box of cookies to sample. Read on for his thoughts!

A Better Batch -- Photo by Rebekah Collinsworth

 

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Kelly: Let me start by saying how much I LOVE your lemon poppy seed cookies — they’re the best! Right now, you only have them and two other flavors available (chocolate chip and mocha oatmeal). I like that you have a few flavors that you do really, really well, but are you planning to expand your products in the future?  
Hanes: I’m glad to hear you love the Lemon Poppy Seed cookies! Yes, we do have plans to add more flavors and possibly different products such as brownies in the future. In fact, we just re-released a Peanut Butter cookie that we featured back in August for a limited time; it was a crowd favorite, so we brought it back!

K: Why vegan cookies? How did you get started?
H: My passion for baking started when I was growing up. I loved helping my Mom in the kitchen, and this carried over into adulthood. On the weekends I would get in the kitchen and make biscuits, cakes, cookies, pancakes etc. from scratch. I enjoyed it and found it to be a great creative outlet for me. About 9 years ago, my wife stumbled upon some information online about factory farms and how we treat animals in the current agricultural system. It was pretty shocking and we were completely ignorant to it before that. She started reading more about the subject and sharing a lot of the practices and statistics with me. Over the following few years we both continued to decrease our consumption of animal products and eventually went vegan.

This created a new challenge for me: how do I continue to bake and enjoy a lot of the comfort foods that I love making so much without animal products like butter and eggs? I got in the kitchen and got to work. I tried lots and lots of different recipes and found that I love vegan baking! I find that the vegan baked goods taste even better than the traditional counterparts, and they’re certainly better for animals, the environment, and even our health. I received rave reviews for my vegan cookies. They were being requested anytime we would go to friends’ houses or events. A couple of years ago, I started A Better Batch to make them available to people seeking amazing plant-based desserts everywhere.

K: What makes your batches better, i.e., what distinguishes your cookies from similar brands? 
H: At A Better Batch, we work hard to make sure that our cookies are the best vegan cookies on the market — not only in flavor but also in all aspects of our decision making. We are constantly seeking the best ingredients, which to us means using organic, GMO-free, and socially responsible products. For example, the coffee we use in our Mocha Oatmeal flavor is made by Brewing Good Coffee Company which is organic, Rainforest Alliance certified, and UTZ certified (a sustainable farming certification that covers farming practices, environmental impact, and social and living conditions). Also, their company donates a portion of proceeds to animal charities each month — how great is that! We refuse to use palm oil because of the devastating impact its production has on orangutan habitat. Our sugar, vanilla, and salt are all fair trade. Our boxes are made of 100% recycled material, and we don’t use Styrofoam in our shipping boxes; instead, we use an eco-friendly, biodegradable insulation. We take the taste of our cookies seriously, and we also take caring for the environment and animals seriously.

K: What’s the process like for developing new products? How long does it take?
H: It usually starts with me wanting a particular flavor and then I try and think about how that would look. Then I get in the kitchen and try to make it happen, which really is the fun part, as I get to eat lots and lots of test cookies. Sometimes it’s a very quick process, as with my Peanut Butter cookies (it was the very first attempt that I ended up going with!). Other times, it takes much longer. I’m currently working on a refrigerated cookie dough that you could either just eat with a spoon or bake; it has taken over 3 dozen attempts so far.

K: If you could select any flavor cookie to magically have developed and ready for production, what would it be? 
H: Salted Caramel! This is a cookie I have worked on before and plan to return to. It has proven tricky. I would like a nice soft sugar cookie that has little bites of gooey caramel with a slight sprinkling of sea salt on top to bring it all home. I’m a huge huge caramel fan!

K: I noticed that all your packaging is eco-friendly — how is that tied to your business as a whole? Does that ethic inform everything you do?
H: We want to be the best vegan goodie, not only in flavor and quality, but also in all the little decisions in between such as the packaging.  It’s important for us to make our products the very best way we can and that includes taking our impact on the environment into consideration.

K: Are you a full-time cookie baker, or do you have a(nother) day job?
H: I work during the week as an accountant. A Better Batch is my passion project, which is what I work on in the evenings and on the weekend. It does create a busy schedule sometimes, but the cookie business doesn’t really feel like work!

~~~

I really appreciate how much thought Hanes put into his answers — and I’m dreaming of the day those salted caramel cookies become a reality! (Not to mention those brownies I tried a few months ago.)

Happily, A Better Batch generously offered to share the vegan goodness with one reader. Just visit the ABB website and let me know in a comment which flavor you want to try! One lucky winner will receive a box of all three flavors (worth about $58 including shipping). Sorry, my international friends — U.S. readers only this time! I’ll randomly select a winner at 5:00 PM Eastern on Wednesday, May 4, 2016.

If you don’t win but want to try these yummy cookies anyway, just sign up for the ABB newsletter to receive 15% off your first order. You can also check out ABB on Facebook and Twitter.

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*Disclaimer: After tasting their cookies on a few occasions throughout the past year, I reached out to A Better Batch and asked if they’d like to be profiled here. Although they did provide me with some cookies to taste for this post, all opinions are 100% my own. I enjoy supporting local, vegan-owned businesses and will never promote a company I don’t believe in just for the sake of some free samples.

All photos in this post courtesy Rebekah Collinsworth.

Pineapple-Coconut Oatmeal Cookies

During a season where pumpkin unquestionably reigns as the queen of all flavors, I’m bucking the trend and turning my attention to another p-fruit: pineapple! Not because of any contrarian desire, however; I just happened to have an open can of crushed pineapple I needed to use. I contemplated pancakes, muffins, quick bread… but they all seemed too predictable. (Well, I suppose pineapple pancakes aren’t predictable… I was just too lazy to make them!) Instead: cookies! Soft, subtly sweet pineapple-coconut oatmeal cookies.

I’m sure I’ve had pineapple cookies at some point, but I couldn’t tell you when. My most recent pineapple memories are of the summer before this past one, when my sister had a small (I believe the word is “intimate” in wedding parlance) wedding on Maui. Her husband’s family vacations at a resort there every summer, and her grandfather-in-law was incredibly gracious and generous, booking rooms for my immediate family to stay so we could make it to the wedding. Every morning, the hotel staff had Pineapple Time, where they’d chop up fresh, sweet pineapple and teach eager tourists something about Hawaiian culture. I can’t think of a better way to start a warm summer day than on the beach with freshly cut pineapple—I feel so relaxed just thinking about it! That was a magical week, easily the most laid-back vacation I’ve ever taken. My travels are usually much more action-packed, but I wholly enjoyed the chance to lay back, relax, and take in the scenery.

I wholly enjoyed these cookies, too. Pineapple and coconut are always a winning pair, and in tandem they offer a refreshing spin on the traditional oatmeal cookie. Like most of my baked goods, these are relatively low in sugar so that I can delude myself into thinking they’re okay to eat for breakfast. ;) If you prefer a sweeter, more dessert-like cookie, feel free to use all brown sugar instead of coconut sugar.

Pineapple-Coconut Oatmeal Cookies

Pineapple-Coconut Oatmeal Cookies
Makes 15 cookies

  • 1/3 cup coconut oil, solid
  • 1/3 cup coconut sugar
  • 2 tablespoons dark brown sugar or coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon ground flax
  • 1 cup canned crushed pineapple, with most of the juice strained out (measure after straining)
  • 1 cup + 1/3 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cardamom (optional but recommended)
  • 1/2 cup rolled oats
  • 1/3 cup unsweetened flaked dried coconut

Using a stand mixer, hand mixer, or good ol’ fashioned elbow grease, cream together the coconut oil, sugar(s), and vanilla extract. (If you’re mixing by hand, you might want to heat the coconut oil just a little bit to soften it—solid coconut oil can be stubborn to work with!) Once the mixture is creamed and a bit fluffy, add the flax and pineapple and continue mixing.

Sift in the flour, baking powder, baking soda, salt, and cardamom. Mix until well combined, then fold in the rolled oats and dried coconut.

Place the dough in the refrigerator and set the oven to 350˚. Prepare a baking pan by lining it with parchment paper or spraying it with non-stick cooking spray (coconut oil works great here!).

Once the oven is heated, remove the dough from the refrigerator and use your hands to scoop it into balls; they should have about two tablespoons of dough. Flatten slightly in your hands and placed on the baking pan about 3/4″ apart. Bake for 18-20 minutes or until they begin to turn golden. Remove from oven and let cool for about 5 minutes before eating.

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What’s your favorite pineapple recipe?