Dark Chocolate Coconut Mudslide Cookies

By Eat More Chocolate Team      

April 20, 2015

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The coconut not only adds nutrition, but it keeps the cookies moist. Plus, since the coconut is naturally sweet I was able to add a whole lot less sugar!

  • Prep: 10 mins
  • Cook: 25 mins

  • 10 mins

    25 mins

    35 mins

  • Yields: 18 Cookies
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Directions

Preheat oven to 325 degrees F.

Mix the white whole wheat flour, all purpose flour, dark chocolate cocoa powder, baking soda and salt in a bowl and set aside.

In the bowl of a stand mixer or large mixing bowl, mix the melted coconut oil and brown sugar until they are combined. Add the egg, egg yolk, vanilla and coconut rum and stir until mixed.

Gradually beat in the flour and mix until a dough forms (it may seem crumbly, but it will come together).

Fold in the dark chocolate chunks. Refrigerate dough for 10-30 minutes (I only did 10 minutes).Remove dough from the fridge and roll into golfball sized balls.

Set on a non-stick baking sheet with 2 inches between each. Bake for 10-12 minutes. The centers should be puffy. Do not over bake.

Remove from oven and immediately sprinkle with sea salt. Serve warm or cold.

Source: http://www.halfbakedharvest.com/dark-chocolate-coconut-mudslide-cookies/

Ingredients

1 cup whole wheat pastry flour or white whole wheat flour

1 cup all-purpose flour

1/4 cup special dark chocolate cocoa powder

1/2 teaspoons baking soda

1/4 teaspoon sea salt

1/2 coconut oil, melted and cooled slightly

1/2 cup brown sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

3 tablespoons coconut rum (or you can use coconut water)

1 cup dark chocolate chunks (I left mine fairly big)

sea salt for topping

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