Chewy Chunky Cookies

These are so yummy, chewy and they're vegan! Thanks Baking Bites for the recipe. It's a slight variation made with Brazil Nuts, White Chocolate Chips & Dried Pineapples. Instead of Macadamia Nut oil, I used all Extra Virgin Unrefined Coconut Oil. For the maple syrup, I used a combination of maple syrup, brown rice syrup & agave nectar. I added only about 1/8 cup of extra sugar, but will vary this amount depending on who will be eating these cookies. My parent's don't like their desserts very sweet. My oven runs a little hot so I just left them in the oven for about 8 - 9 minutes, depending on how long they took to brown around the edges. I will definitely use this base for many different nut and dried fruit combos. If I don't want the coconut flavor, I will substitute with organic refined coconut oil. As Rachel Ray would say, "Yum-O!".

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Chewy Chunky Cookies
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1/4 cup sugar (varied amount)
1/4 cup oil (unrefined coconut oil)
1/3 cup maple syrup (+ brown rice syrup + agave nectar)
1 tsp vanilla extract
1/4 tsp coconut extract (optional)

1/2 - 1 cup white chocolate chips + chopped brazil nuts + chopped dried pineapples

• Preheat the oven to 350F.
  
• Line a baking sheet with parchment paper.
• In a small bowl, whisk together coconut oil, maple syrup, brown rice syrup, agave nectar, vanilla & coconut extract.
  
• In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar. Pour into wet ingredient mixture and stir until almost combined.
• Add the white chocolate chips, chopped brazil nuts, & pieces of dried pineapples and mix until no flour remains.
• Shape into ten rounded balls and place on prepared baking sheet.
  
• Bake for 8 - 10 minutes at 350F.
  Cool on baking sheet to allow cookies to harden up.
• Makes about 10 large cookies depending on size.