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Obviously, I am in a tropical mood lately.
I am shoving things like Grilled Salmon and Pineapple, Mahi Mahi Fish Tacos with Manga salsa, Avocado Spring Rolls, Ice Cream and now coconut in your face.
I hope you don’t mind.
It’s a phase. I go through them. Sometimes they go as quick as they came on and other times they stick around for while. I have a feeling this whole tropical phase is gonna stick around a while. Lately I have been dreaming about paradise, but I don’t think I am the only one. It is just that time of year. You know when everyone is dreaming of summer and all we seem to get is more snow. That’s March for ya!
Actually, believe it or not it was sunny here all day yesterday. Like not a cloud in the sky. It was freezing, but hey it was still sunny! After four day’s of straight snow I’ll take it!
Oh, and remember yesterday how I said I wanted to give Monday a big fat bear huge? Yeah, well I totally take that back.
Yesterday, was crazy!
But really, everyday is crazy. See I don’t really have weekends. I am one of those people who does not stop working until everything is done. The problem is that with a blog, the work never stops! Now, don’t get me wrong. I love what I am doing and am not complaining. I personally, just do not know how to hit the stop button. So weekends are pretty much non-existent.
Did I mention I am stuck on Asher duty all week (Mom’s out-of-town and Dad works during the day, so I am the official babysitter)? Yeah, I am currently trying to write this post well Asher stands behind me on a chair doing my hair. All well she is talking a million miles a minute. Exhaustion is setting in.
Which is reason number one why I made these cookies. No, seriously I need the caffeine in the dark chocolate to keep me going (I am not a coffee drinker). Reason number two? I gave all the other cookies to my mom and the Reese’s Peanut Butter Cup Blizzard’s are long gone.
Since I needed an energy boost I though it would be a good idea to make these cookies on the healthier side. So I used whole wheat flour, majorly reduced the sugar and loaded them with dark chocolate. What? I need the antioxidants.
Do you see all that melty delicious dark chocolate?!? Ohhh MMYYYy Gosh!
Seriously, I could not believe how awesome and insanely fudgy these cookies turned out. They taste indulgent, but they are actually kind of good for you! Honestly, I still can’t believe it.
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! Oh wait and another plus, coconut and dark chocolate together are down right awesome!
Wait, wait, wait. I forgot to tell you how awesome these would be as an Easter dessert. Guys, these would be awesome on your Easter dessert table!
Dark Chocolate Coconut Mudslide Cookies
Servings: 18 cookies
Calories Per Serving: 192 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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 cup 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
Instructions
- 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.
Oh yes, paradise for sure!
Hi…what brand/type of dark chocolate did you use?
Hi Melanie! I use Lindt 85% dark chocolate. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
1/2 coconut oil?
Do you mean 1/2 tablespoon? 1/2 cup?
I’d love to try these cookies!
Hi Nati! It is 1/2 cup coconut oil. Recipe fixed. So sorry about that! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
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