Is it safe to say that many of us are in full-on holiday mode now? And if we’re not there yet, certainly the people and places around us have shifted to Holiday 5th Gear, otherwise known as the Joy-to-the-Gingerbread-House-and-Lit-Up-Tree Gear.

If you’re trying to catch up, or even if you’re dragging your feet and moaning, no more Santa songs…, perhaps this recipe for Vegan Double Chocolate Coconut Cookies will help. While the holiday season is often vilified for its unhealthy food traditions, these cookies won’t spoil your healthy eating plans. These whole-wheat, low-sugar, fiber-rich, dairy-free treats are created with simple ingredients sure to delight the taste buds! Whether you share them with loved ones—or keep them to yourself—I’m willing to bet that they’ll lift your spirits, and maybe—just maybe—get you in the holiday mood.

Vegan Double Chocolate Coconut Cookies

Ingredients:

(Makes about 20 small cookies)

2 tbsp. cacao or cocoa powder

1/3 unsweetened coconut flakes

2 cups whole-wheat flour (or all purpose flour)

1 tsp. baking powder

¾ tsp. baking soda

¼ tsp. salt

1 cup vegan chocolate chips

¼ cup stevia baking blend (or unrefined sugar)

1 flax egg (1 tbsp. ground flax seed + 2.5 tbsp. filtered water)

½ cup coconut oil

2 tbsp. low-glycemic coconut nectar or maple syrup

½ cup coconut or almond milk

1 tsp. vanilla extract

Directions:

1. In a large bowl, mix cacao powder, coconut flakes, flour, baking soda, salt, and chocolate chips. Set aside.

2. In a medium-sized bowl, make flax egg and set aside for five minutes.

3. Add to the flax egg, stevia baking blend, coconut oil (warmed to a liquid), coconut nectar, coconut milk, and vanilla extract. Blend well.

4. Add wet ingredients to dry ingredients and gently blend. If the batter is too dry, add a few spoonfuls of coconut milk until the dough holds together fairly well.

5. Cover the bowl and chill in the freezer for 10-15 minutes. This will help the cookies retain their shape while they’re cooking. Meanwhile, preheat the oven to 350F.

6. Spread a large piece of parchment paper on a cookie sheet. Roll dough into balls (a little smaller than golf balls) and place on the lined cookie sheet. Make sure there’s at least an inch between each cookie.

7. Bake for 10-11 minutes. Allow to cool for at least 10 minutes before serving.

More vegan cookie recipes: Pumpkin Spice Tea Cakes

Gluten Free Chocolate Chip Pecan Cookie

Vegan GF Blackout Cookies

Photos: Mary Hood