Sometimes I’m in the mood for cookies, but I hate to make cookies because of the batch process. The scooping, into the oven, rotate pans, out of oven, cool, start over, etc. I inevitably burn the last batch. So bar cookies it is. This is my version of a chocolate chip cookie. Great homework helper, well, not really, but it gets the kids to the table and that’s a start.
I have made these numerous times, playing with the ingredients nearly every time. These can be vegan by substituting the butter and egg with the suggestions below. I am always tweaking recipes to make them dairy-free and egg-free. Egg-free is more difficult but I try when I can get away with it and still have a great end result. That doesn’t always happen, but I am the only one in the house with the egg issue, so I either live with it or don’t eat it. I tend to live with it more than live without, just my glutenous personality I suppose.
Yesterday I replaced the egg for banana and the results were a little more dense with a crumbly texture with the tiniest hint of banana. I also over cooked them so they were harder, but I never heard a complaint. The most common egg replacement for me is ground flaxseed. Take 1 Tbsp of ground flax and 3 Tbsp water for each egg, mix and set aside until gelled, about 5 minutes. I wouldn’t use this in a heavy egg preparation like say flan or custard, but in baked goods it usually works.
The picture above is made with coconut oil and eggs. The coconut oil really punches up the coconut flavor in a very good way. Coconut oil comes as a solid so it needs to be melted and cooled for proper incorporation into the ingredients. Coconut oil has health benefits too, just Google it.
Chocolate Coconut Cookie Bars
makes a 8×8″ (20cm x 20cm) pan
- 1 cup brown sugar or muscovado sugar, my favorite)
- 1/4 cup unrefined granulated sugar (if using sweetened coconut this is optional, follow your sweet tooth)
- 1/2 cup melted coconut oil, unsalted butter or earth balance buttery spread (be sure to cool before adding to sugars)
- 1 egg ~ or equivalent of egg replacer or 1/3 of a ripe banana, mashed
- 1 tsp pure vanilla extract
- 1 cup all purpose or spelt flour
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt (unless using salted butter or earth balance they contain a fair amount of salt)
- 1 cup dark chocolate chips (I used Sunspire dairy-free dark chocolate chips)
- 1 cup dessicated coconut (I use fine unsweetened shredded coconut from the health food store, use what you like)
Preheat oven to 350°F
lightly grease a 8×8″ baking pan
Melt the coconut oil and allow to cool to about room temperature.
In a large bowl add the sugars and the cooled coconut oil and mix with a wooden spoon until combined. Then add the egg or equivalent and the vanilla. Beat again until well combined. In a smaller bowl combine the flour, baking soda and salt until well mixed then add to the sugar mixture. Mix until well blended but do not beat it to death. Add the chocolate and coconut.
When all ingredients are completely combined, scoop batter into the baking pan. Smooth it out, if the mix is a little dry press it evenly into the pan and bake for 20-25 minutes. Cool slightly, if you can wait that long