Piña Colada Cookies

Makes 3 dozen

When we first moved into our house we did not have an oven or stove top. For about six months everything was cooked using a toaster oven and microwave. We got creative with dinners and I convinced myself I'd be fine giving up baking for a little while.

I broke down after 3 months and decided a toaster oven was just as good as a regular oven if it meant I could have cookies again - even if it was only 4 cookies at a time. But when I went to the fridge, there was no butter! Determined not to give up, I found this recipe from another cookie fanatic for butterless chocolate chip cookies. With a few tweaks, the piña colada cookie was born and has become one of our favorites.

The version I made today is 100% vegan, with flax eggs replacing the regular ol' chicken eggs.

INGREDIENTS

• 2 1/2 c all-purpose flour

• 3/4 tsp salt

• 1 tsp baking soda

• 3/4 c liquid form unrefined coconut oil

• 2 tsp rum flavored extract

• 2 flax eggs (1 Tbsp ground flax + 3 Tbsp water)

• 1 tsp lime zest

• 3/4 c granulated sugar

• 3/4 c light brown sugar

• 1 c dried pineapple chunks, roughly chopped

• 1/2 vegan white chocolate chips

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DIRECTIONS

1. In a medium bowl, stir together the flour, salt, & baking soda. Set aside

2. In the bowl of a stand mixer, add both sugars, the lime zest, rum extract, flax eggs, & liquid coconut oil. Beat at a high speed until well combined (1-2 minutes).

3. Set the mixer speed to low & gradually add the flour mixture, beating until completely incorporated.

4. Remove the mixing bowl from the stand. Use a rubber spatula to fold in the pineapple & white chocolate chips, then cover the bowl with plastic wrap & refrigerate for at least an hour.

5. When ready to bake, preheat the oven to 375 F & line cookie sheets with parchment.

6. Scoop leveled Tablespoons of dough & roll into balls. Space 2-3 inches apart on the prepared cookie sheets & bake 9-12 minutes until just starting to brown on the edges.

7. Let cookies cool about 3 minutes on the sheets before transferring to wire racks to cool completely. These stay best stored in the refrigerator.

NOTE:

• Don't like coconut flavor? Use refined coconut oil instead for a neutral-tasting base.

• Don't care about flax eggs? Replace with 2 large chicken eggs instead.

• Don't have rum extract? Use vanilla (or actual rum).

• Don't like piña coladas? Whatever, man.