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Dairy-Free German Chocolate Cookies

Prep Time15 minutes
Cook Time10 minutes
Total Time50 minutes
Servings: 3 dozen
Author: Alea Milham

Ingredients

  • 2 1/4 cup all-purpose flour
  • ⅓ cup cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup of vegetable shortening
  • ¾ cup brown sugar packed
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup pecans chopped

German Cake Topping:

  • 2 egg yolks
  • 1/2 cup brown sugar
  • ½ cup coconut oil or dairy-free margarine
  • 1/2 teaspoon gf vanilla
  • 2/3 cup Silk Vanilla Almondmilk or Silk Coconutmilk
  • 1 1/2 cups shredded coconut
  • 1 cup finely chopped pecans

Instructions

  • Preheat oven to 375 degrees.
  • In a medium bowl, mix together flour, cocoa, salt, and baking soda.
  • In a large bowl, cream shortening and sugars. Add eggs and beat. Stir in vanilla. Add dry ingredients to the moist ingredients and mix well. Stir in pecans.
  • Dropped by tablespoon full onto a greased cookie sheet. Bake at 375 degrees for 10 minutes.
  • Place on a cooling rack to cool.

German Cake Topping Directions:

  • Once you put the cookies into bake, start making your topping so it has time to cool.
  • Combine the egg yolks, sugar, coconut oil (or diary-free margarine), vanilla and Silk Almondmilk in a medium sauce pan.
  • Cook over a medium flame for about 15 minutes, until the mixture is thick and bubbly.
  • Remove from the heat and add the coconut and pecans.
  • Let the topping cool and thicken for about 30 minutes. Then spread it over the top of the cooled cookies.

Notes

To make these cookies gluten-free replace the all-purpose flour with 1¼ cup rice flour, ¾ cup tapioca flour, ¼ cup potato starch, and 1 teaspoon guar gum.