Vegan MoFo: Chocolate Cookies

What's not to love about these cookies? No seriously, I'm asking. They are easy to make, soft and gooey, and best of all, they are oh-so-chocolatey.

I love them because they don't require chocolate chips, which I can never keep hidden from BandMan for very long, and they are super versatile. You can literally use any kind of dried fruit you'd like. In this batch I used 1/4 cup of dried cranberries and 1/4 cup of dried currants. Yeah don't be afraid to mix it up. Trail mix it up. Oh yeah that sounds good. Maybe next time. Also, don't like coconut? Scrap it! Try some chopped nuts instead.

Either way get on this; get on this, NOW. You'll be hugging yourself later for taking a measly 10 minutes out of your day to make you happy.

Also don't forget to lick the bowl.

1 1/2 c flour   

2/3 c unsweetened cocoa   

1/2 tsp baking soda   

1/2 tsp table salt   

1 c turbinado sugar   

1/3 c vegetable oil

1 tsp vanilla extract   

3/4 c hot water

1 c dried coconut
1/2 c dried fruit
  1. Preheat that oven to 350.
  2. Sift together flour, cocoa, baking soda and salt into a pretty nice sized bowl. 
  3. In another nice sized bowl, beat the sugar with oil and vanilla until well-blended (don't worry the sugar feels no pain.)
  4. Combine half the flour concoction and half the hot water to that nice sized bowl with your beaten sugar. 
  5. Toss in the coconut, dried fruit, and the rest of the water and flour mixture and beat it again.
  6. Use a tablespoon to form dough balls and put those fruity, coconutty, chocolatey balls on the some cookie sheets. Make sure you give those balls room to grow.
  7. Bake until done, about 10 minutes.
  8. Try to allow these cookies to cool before devouring...

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