Every now and then you come across one of those recipes that’s absolutely amazing and despite the fact that you just made them, so you know quite well how many ingredients were involved, you’re still stunned by how simple they were to make! Michelle’s Coconut Chocolate Chip Brownies from her website, Brown Eyed Baker, match that description perfectly.
A friend of mine passed along this recipe for Samoa Oreo Cookies from Chef in Training, which as-is look amazing and the trick of using a boxed cake mix simplifies making the cookies. After thinking about how I’d want to go about making these, the cookies reminded me of the Chocolate Brownie Cookies I made for the inaugural recipe on this website. My first attempt at these involved the Chocolate Brownie Cookies but without the pecans, and with a buttercream frosting made with a 1/2 cup of butterscotch ice cream topping and about a cup of toasted coconut flakes smooshed into the frosting in each cookie. This was the result, and they were fairly amazing:
In the process of eating these while sharing them with some friends, I decided that I definitely needed to bake these again but I wanted to try a maple frosting instead. The result was just slightly more amazing than the first attempt:
The inspiration for this recipe came from Amy-Lyn at Bushel & A Peck and her recipe for Banana Chocolate Chip Mini-Muffins. I had a vague idea of doing something with bananas and chocolate when I went searching for recipes and hers came up with the added bonus of already being specified as gluten-free. I noticed that coconut oil was mentioned as an alternative to butter, and it wasn’t a big step to swap out milk for almond milk, resulting in a recipe that’s not only gluten-free, but vegan. Since I keep on the lookout for vegan recipes I figured I’d give a vegan conversion of Amy-Lyn’s recipe a try.
Regarding Recipes 