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Vegan Curry Coconut Chocolate Chip Cookies

This weekend was the very first Austin Food Blogger Pot Luck and it was amazing. I’ve met and chatted with so many of the local bloggers on Facebook and Twitter and already felt like I had known them forever. Except, you know, that whole thing about not actually ever having met them…

It was fantastic to get to meet so many of them in person finally: The fabulous April from The Hungry Engineer, who hatched the idea of a food blogger potluck, the cutest foodie couple of all time,Rachel and Logan (and their amazing Banana Bread Pudding) from Boots in the Oven, the overwhelmingly talented Penny De Los Santos, and so many others.

I knew that there would be a room full of people who live and breathe all things culinary, including David aka The Soup Peddler and Addie from the Austin American Statesman, so I wanted to be sure to serve something super tasty and a bit off the beaten path.

Enter: Curry Coconut Chocolate Chip Cookies!

There have been about a billion incarnations of this cookie over the years, including a wheat-free, vegan, agave-sweetened one that I used to sell on a regular basis. I figured that in this group of hard core foodies there wouldn’t be a lot of dietary restrictions, so I decided to make a version with plenty of wheat flour, sugar, eggs, and butter. They came out fantastic and everyone loved them, but to be honest, I think that the vegan versions that I had made in the past were every bit as good.

So, with this recipe you have options. You can use real eggs, real butter or real milk. You can also use Gluten-Free Rolled Oats and Gluten Free Oat Flour (with a teaspoon of xanthan gum added to it) to make it gluten free. And, you can use just about any type of curry powder. I’ve used just a simple yellow curry powder (make sure it doesn’t have garlic in it), and I’ve used hot curry powder to give it a good spicy kick. Both of them were great.

Any way you make ‘em, they are sure to be a new taste adventure for your palate and a crowd pleaser!

Vegan Curry Coconut Chocolate Chip Cookies
makes about three dozen cookies

1 cup EarthBalance, softened
1 1/4 cups Organic vegan cane sugar
1/2 cup Organic vegan brown sugar
Ener-G Egg Replacer equal to 2 eggs
2 Tbs. soy, rice, hemp or almond milk
2 tsp. vanilla extract
1 3/4 cup organic unbleached all-purpose flour
1 tsp. baking soda
2 Tbs. curry powder
1/2 tsp. sea salt (only use this if your EarthBalance or butter does not have salt in it)
3 cups organic rolled oats
2 cups vegan chocolate chips
1 cup shredded unsweetened coconut

1. In a KitchenAid Mixer, cream together the softened butter and sugars until they are thoroughly combined. With the machine running, add the “eggs”. When they are mixed in, add the milk and vanilla.

2. In a medium sized mixing bowl, whisk together the flour, baking soda, curry powder, and salt. Slowly add these dry ingredients to the wet ingredients in the mixer. When they are all mixed in, add the rolled oats, chocolate chips and coconut, one at a time and on very low speed until everything is well incorporated.

3. In between the palms of your hands, gently roll the dough into golf ball sized (and shaped) cookies. Place them about 2 inches apart on ungreased baking sheets and bake at 375 degrees for 10-12 minutes. Let them cool for 1 minute on the baking sheet and then transfer them to a wire rack to finish cooling.

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