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Black Bean and Lentil Soup Recipe

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4.8 from 75 reviews

These thin, crispy oatmeal cookies are a delightful treat featuring toasted unsweetened coconut and a rich chocolate drizzle. Lightly sweetened with brown sugar and flavored with a hint of vanilla and almond extract, these cookies offer a perfect balance of textures and flavors. The rolled oats add a hearty crunch, while the toasted coconut provides a deliciously nutty aroma and taste. Perfect for an afternoon snack or dessert, these cookies are quick to prepare and bake, delivering a homemade touch with minimal effort.

Ingredients

Cookies

  • 4 tbsp Unsalted butter, softened (room temperature)
  • 3 tbsp Brown sugar
  • 1 tsp Vanilla extract
  • 2 tbsp All-purpose flour
  • 1/8 tsp Almond extract (optional but recommended for flavor)
  • 1/2 cup Flaked unsweetened coconut (lightly toasted in a pan)
  • 1/4 tsp Salt
  • 2/3 cup Rolled oats

Chocolate Drizzle

  • Chocolate for melting and drizzling (approximately 1-2 oz bittersweet or semisweet chocolate)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
  2. Toast the coconut: Heat a dry skillet over medium heat and add the flaked unsweetened coconut. Stir frequently until the coconut becomes golden brown and fragrant, about 2-3 minutes. Remove from heat and set aside to cool.
  3. Mix wet ingredients: In a mixing bowl, cream together the softened unsalted butter and brown sugar until smooth and creamy. Stir in the vanilla extract and almond extract (if using) until well combined.
  4. Add dry ingredients: To the wet mixture, gradually add the all-purpose flour, salt, and rolled oats. Fold in the toasted coconut gently, making sure the mixture stays evenly combined.
  5. Form and bake cookies: Using a spoon, drop thin spoonfuls of the cookie dough onto the prepared baking sheet, spacing them at least 2 inches apart to allow spreading. Flatten slightly with the back of the spoon to achieve thin, crispy cookies. Bake in the preheated oven for 7 minutes or until the edges turn golden brown.
  6. Cool the cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the chocolate drizzle: Melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until smooth. Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag.
  8. Serve and enjoy: Allow the chocolate drizzle to set before serving. Store the cookies in an airtight container for up to one week to retain their crispiness.

Notes

  • For even crisper cookies, flatten the cookie dough thinly before baking.
  • To toast coconut evenly, keep stirring to prevent burning.
  • The almond extract adds a subtle complexity but can be omitted if not available.
  • If you prefer sweeter cookies, you can increase the brown sugar to 4 tablespoons.
  • Use bittersweet chocolate for a balanced bittersweet drizzle or milk chocolate for a sweeter finish.
  • Store cookies at room temperature in an airtight container to maintain texture.

Find it online: https://mealoria.com/black-bean-and-lentil-soup-recipe/