So tasty! And easy! And vegan friendly! All that’s needed is some coconut oil, maple syrup (the real stuff), vanilla extract, flour, 100% cacao baker’s chocolate, and some mini vegan chocolate chips. Or, if you’re feeling super adventurous, you can make your own vegan chocolate chips, but I was on a time crunch, plus I wanted them to be mini and adorable, something I haven’t been able to figure out how to make on my own (yet). In the meantime, I love these chips. We keep these in our freezer with frozen bananas so that we are always read to whip up a quick dessert, no matter what the food allergies our guests have.Seriously, these guys are so easy to make. Just a quick whisk of the vanilla, melted coconut oil, and maple syrup,and then the flour (with just a touch of salt) blended in. 1/4 cup of the mini chocolate chips to top it off,And we’re in business. Totally, 100% acceptable to eat just like this by the spoonful. Trust me, I did.
because as good as the cookie dough is on it’s own, isn’t everything better with a chocolate coating? Yup. So I popped them in the freezer to set and then we had some super tasty coconut, subtly and naturally sweet, chocolate covered bites of deliciousness. My very non-Vegan husband loved them and our very Vegan besties said that these little guys would make a very effective bribery tool. I call that a win!
- 3 Tablespoons maple syrup
- 3 Tablespoons coconut oil
- 3 teaspoons vanilla extract
- 1 pinch of kosher salt
- 1/2 cup + 1 tablespoon flour
- 1/4 cup of mini vegan chocolate chips
- 6 oz of 100% cacao baker's chocolate
- Whisk together maple syrup, coconut oil, and vanilla extract. Add flour and pinch of salt and then mix until well combined.
- Add mini chips and mix.
- In a double boiler, melt baker's chocolate.
- Roll dough into small balls.
- Dip balls into chocolate and coat with the melted chocolate. Transfer to wire rack to let excess chocolate drip. Carefully move balls to a parchment paper lined tray and then freeze for at least 30 minutes until chocolate has set.