Chocolate Chunk Coconut Bacon Cookies
2 1/2 cups Gluten Free Flour mix (We used Bob's Red Mill 1:1 GF flour. Whole Wheat should work here, too.)
1 teaspoon baking soda
1/2 teaspoon xantham gum (optional)
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup vegan butter or coconut oil
1/2 cup nut milk
1 tablespoon + 1 teaspoon ground flax
2 teaspoons vanilla extract
3/4 cup chopped bar chocolate or chocolate chips (dairy free)
3/4 cup Phoney Baloneys Candied Coconut Bacon OR Homemade Coconut Bacon
Preheat oven to 350°. In a large mixing bowl, whisk together flour, baking soda, xantham gum, and salt until well mixed. Set aside. In a mixer or with hand beaters cream together the softened butter/ oil and sugar. Add nut milk, ground flax, & vanilla and mix until totally combined. Add the dry ingredients to the wet mixture about a cup at a time, mixing them together until all of the dry ingredients are completely incorporated into the wet and a soft dough forms.
Pour in chocolate chips (or chunks) and use a wooden spoon or spatula to work them into the dough. Add in the coconut bacon and work it evenly into the dough. Use a scoop or spoon to scoop 1-inch balls of dough onto a greased cookie sheet about 2 inches apart. Bake for about 12 minutes, until golden and beginning to crack. Remove from oven, move to cooling rack, and try to not to eat them all before they cool! Once cool they can be moved to a plastic bag or airtight container and stored for about a week. Frozen they'll be good for several months- then you can pull out just one at a time instead of having an entire batch at your disposal. I never get that far. They're great next to a tall glass of almond milk and somehow get even tastier the next day. This recipes makes a batch of 20 (ish) cookies.