Vegan and GF Blackout Cookies (Inspired by Karlie's)

August 11, 2014

Vegan and Gluten Free Blackout Cookies

In one of more recent newsletters I mentioned how shy I feel introducing myself to a new person. Whatever I manage to say (writer? blogger? editor?), the next question is some variation of “what do you do all day?” I feel shy describing that on a Monday morning I can be found wondering what to make with a raw coconut sitting peacefully in the fridge, dedicate my mid-day to cracking it open, and making blackout cookies. It’s so frivolous-sounding but trust me, it’s no cake (cookie) walk. Cracking a coconut is going to make you think about a lot of things (“am I really smarter than a chimpanzee?” etc), doubt your physical or moral strength, or both. But as long as you pull through with it–and you should, at least once–you feel crazy enough to accomplish anything in life. Talk about an adrenaline rush!

The cookie that I made using this precious coconut flesh is inspired by the infamous 5boro “kookie” by supermodel Karlie Kloss, sold at celebrated Momofuku Milk Bar on the Upper West Side. It was recently picked as one of the best cookies (vegan and non vegan) in New York City by my boyfriend, who prides himself on being a cookie connoisseur. It’s also coconut-based, vegan, and gluten-free, and devastating. My version is just as decadent and profoundly chocolate-y with few substitutions (coconut water instead of pineapple juice, etc). But do as Karlie does and chill this cookie in the fridge for a few hours for maximum enjoyment.

Raw Coconut

Raw coconut halves and coconut water

Vegan and Gluten Free Blackout Cookies (Inspired by Karlie’s Kookies 5boro)

Makes 6 medium cookies

1 cup raw coconut flesh

1/3 cup cocoa powder

3.5 tbsp coconut water

2.5 tbsp raw organic sugar or another natural sweetener

1/2 cup vegan chocolate chips

1/2 cup raw almond

1/2 tsp baking powder

salt, to taste

1. To open a raw coconut–make sure you have a bowl handy to catch the coconut water. Use a hammer to hit around the “equator” of the coconut. Don’t be shy and take out all your stress on the coconut until you hear something crack and splash–quickly put it over the bowl to catch the water.

2. Once the water is all drained out, finish opening the coconut. When it’s divided into two halves, use a paring knife to cut through the flesh and take out the flesh by chunks. It will still have a bit of brown peel left. Go through with either a veggie peeler or a small knife to get rid of any peels. It takes roughly half a coconut to get 1 cup of cleaned coconut flesh.

3. Heat oven to 350 degrees. In a blender or food processor, pulse the raw almonds into a very fine meal (alternatively, use almond flour). Add the rest of the ingredients except for chocolate chips, and blend on high until a dough forms. Add the chocolate chips and stir it in with a spoon. Use a spoon and your hands to shape the dough into roughly 6 cookies.

4. Bake in the oven, on a tray lined with parchment paper, for 10-12 minutes (I took out mine after 11 minutes). Cool completely–I like to chill them in the fridge for at least a few hours. Enjoy!

Vegan and Gluten Free Blackout Cookies

Vegan and Gluten Free Blackout Cookies

Vegan and Gluten Free Blackout Cookies

Also see: Raw Vegan Tiramisu

Double Chocolate Chip Date Muffins

Photo: Peaceful Dumpling

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Juhea is the founder and editor of Peaceful Dumpling and the author of bestselling novel Beasts of a Little Land. Follow Juhea on Instagram @peacefuldumpling, @juhea_writes and Pinterest.


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