CocoMound Cookies

Author: Heather Leno
Servings – 2 1/2 dozen Prep Time – 20 minutes Cook Time – 12-15 minutes
Ingredients:

Dry:

2 cups unsweetened macaroon coconut

1 1/3 cups TINY dried date pieces

3/4 cup chocolate or carob chips–preferably mini chips or chop smaller

1/3 cup whole-wheat pastry flour–oat flour  for GF

3/4 cup chopped walnuts

3 tbsp dry quick oats

1/4 tsp salt

Wet:

1/3 cup orange juice

1/3 cup peanut butter

1/3 cup maple syrup

1 tbsp water

1 tsp vanilla

 

 
Instructions:
  1. Preheat oven to 350 degrees.
  2. Combine all the dry ingredients in a mixing bowl.
  3. Mix together all the wet ingredients until well blended, and combine with the dry.
  4. Prepare a cookie sheet with non-stick spray, silicone, or parchment.
  5. Scoop onto a parchment-lined cookie sheet in walnut-sized mounds.  Be sure and press the dough into your scoop until it is solid or they will fall apart when you release them onto the parchment.
  6. Bake at 350 degrees for 14-15 minutes.  They should be browning on the outside and moist on the inside.
Notes:

If you would like them to be flat, press them down with the bottom of a glass that has been pressed into some unrefined cane sugar.  It will help them sparkle and keep the glass from sticking to the cookie.  Keep them rather thick so they don’t dry out in baking, about 5/8″.