Prep time: 20 minutes

Bake time: 9 minutes

Makes about 3 dozen

Recipe by: Taylor Mooney


Cookie dough ingredients:

2 ½ cups all purpose flour

2 tsp baking powder 

1 tsp salt 

1 ½ cup cocoa powder

½ cup coconut oil 

1 flax egg (1 T flaxseed & 2 T water)

¼ cup mashed avocado 

½ cup granulated sugar 

1 cup brown sugar

2 tsp vanilla extract

⅓ cup milk substitute

⅓ cup room temperature coffee

Topping ingredients:

1 1/3 cup milk substitute

1 1/4 cup sugar

1 tsp vanilla extract

1/3 cup cornstarch

1/4 cup water

2 cups shredded coconut

1 cup chopped pecans

1 T maple syrup


Cookie dough:

  1. Preheat oven to 350 F
  2. Combine flour, baking powder, salt, and cocoa.  Mix until evenly distributed.
  3. In a separate bowl, beat flax egg, avocado, coconut oil, and sugars until creamy then, add vanilla.
  4. Add half the dry ingredients into the creamy mixture, then add in the milk.  Continue mixing while adding the rest of the dry mixture.  Add coffee and continue mixing until evenly distributed.
  5. Roll dough into evenly sized balls then place onto baking sheet and flatten the cookie dough ball with your fingertips.  Bake for 9 minutes then place onto a cooling rack.


  1. Heat milk over stove, add sugar and vanilla extract.
  2. In separate bowl, mix water and cornstarch until difficult to stir.
  3. Mix cornstarch mixture into the stovetop mixture and remove from heat.
  4. Add maple syrup, coconut, and pecans.
  5. Place on top of cooled cookies then drizzle melted chocolate over the top.

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