Vegan German Chocolate Cake Cookies

Vegan German Chocolate Cake Cookies

Vegan German Chocolate Cookies

Makes about 3 dozen (about 36 cookies)

Vegan German Chocolate Cookies! With the holidays here it is definitely cookie season! Seth challenged me for his birthday to make a German Chocolate Cookie, and I delivered. I made a larger cookie, too, so we can put candles; it was extremely decadent. This cookie was so delightful and is highly recommended. Even if you are one of those people that dislike the texture of coconut, you might want to reconsider. I used finely shredded coconut. It really makes the difference. The coconut cream icing is so smooth. It can definitely be used to make other treats. I plan on exploring this further. A must try for the holiday if you are looking for something different and unique. Definitely a must try. Enjoy! Happy Holidays!!!

Ingredients:

For the icing:
1 (15oz can) Cream of Coconut
1 (13.5oz can) Coconut Milk
1/3 Cup Sugar
1/2 Cup Whole Pecans, crushed
1/4 Cup Coconut Shreds, finely shredded

Directions:

-Combine cream of coconut, coconut milk and sugar over high heat. Heat for 3 ½ minutes mixture will bubble up.
-Reduce heat to low and continue cooking for a total of 45 minutes (uncovered).
-Liquid will be significantly reduced (which essentially is what evaporated milk is).
-Remove from heat and add the chopped/crushed pecans and coconut shreds.
-Allow to cool completely before topping cookies.
-Short on time – I transfer to a glass bowl and place in the freezer for 30 minutes.

(Note: I only used 1 Cup of this cream mixture for the cookies)

For the cookie:
3/4 Cup Butter Flavored Crisco
1 1/4 Cup Light Brown Sugar
1 Tbsp Pancake Syrup
1/2 Tbsp Vanilla Extract
3 Tsp Ener-G Egg Replacer (powder only)
2 Tbsp Warm Water
1 1/4 Cup All-purpose Flour
1/2 Cup Cocoa Powder
1/2 Cup Non-Dairy Chocolate Chips

Directions:
-Heat oven to 375 degrees F.
-Blend together the Crisco, brown sugar, syrup, vanilla extract together with an electric mixture until smooth.
-Add dry ingredients and gently stir in together until incorporated.
-Add in the chocolate chips and stir to combine.
-I used a cookie scoop for easy and exact measurements. However, if you do not have one, scoop about a tablespoonful and drop onto the cookie sheet. Distribute about 3 inches about – I typically do 3 by 4 in a row.

-Bake for about 9 minutes, check after 8 minutes if you want them very chewy and soft.
-Let them cool on the cookie sheet before transferring to the wire rack. Be sure to cool completely before assembling.

For the Chocolate Ganache:
1/2 Cup Chocolate Chips
3 Tbsp Soy Milk

Directions:
-Heat chips and soy milk in the microwave for 1 minute mixing in between.

To assemble:
-Spoon coconut cream mixture onto cookies and drizzle with melted chocolate.