German Chocolate Cookies

After accidently using twice the amount of butter called for in a batch of brownies (oops!), I needed to find a way to use up the German Chocolate Icing I whipped up earlier in the week. So, I decided to have fun, be creative, and come up with a new cookie recipe. After a little thinking, I decided to do something along the lines of thumb print cookies, but use a fun cookie base and my icing as a nugget in the middle. So here it is!

Cookie Dough (makes 16-18 cookies)

1/4 cup of soy butter (room temp)

1 big tbsp non-hydgrogenated shortening

2 tbsp almond butter

1/4 cup of brown sugar

1/2 cup of sugar

1 ‘egg’ (ener-g egg replacer)

1/4 tsp almond extract

1/4 tsp vanilla extract

1/2 tsp baking soda

2 tbsp baking cocoa

3/4 cup plus 2 tbsp all-purpose flour

1/2 cup of shredded coconut

…so most of that I just eyeballed when I made the dough, so feel free to adjust to taste/texture as needed. Start by creaming the butter, shortening, and almond butter. Once fluffy, beat in sugars. Add in egg and extracts. In a separate bowl combine dry ingredients. Add dry ingredients to wet ones. Last, mix in the coconut. (Feel free to get creative and add in chocolate bits, pecans, etc.)

Use a mini cupcake pan and ball up small amounts of dough to fill in 16-18 of the cups. You don’t need to use liners, but feel free to ‘dress up’ the cookies if you want. Next, use your thumb to make a small indention in each cookie.

Bake at 350 degrees for 10-12 minutes, or until nice and done!

Let cool on wire racks until room temp or slightly warm.

German Chocolate Filling

1/4 cup of soy butter

3/4 cup of shredded coconut

1/2 cup of pecans, chopped

1/4 cup plus 2 tbsp sugar

1/4 cup of plain soymilk

1/2 tsp vanilla

Bring all ingredients to a boil in a small sauce pan. Cook for 10-12 minutes and then let cool to room temperature.

When cookies and filling are cool, put a small scoop of filling in the middle of each cookie and WaLa – German Chocolate Cookies!


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