Get Your Spring Bake On! Coconut Lime Chip Cookies

Spring is in the air and Earth Day is just around the corner. I like to combine these two events with celebration cookies, although really I can use any event as an excuse for the baking of cookies!

How can sweets possibly relate to eco-friendliness, spring time and Earth Day all at once, you ask? Oh, but I will tell you.

All my recipes are vegan, which means using no animal-derived ingredients. A large part of my veganism comes from my concern for the environment and the impact that a plant based diet can have. If everyone in the United States ate even a vegetarian diet for seven days, the impact would be the same as removing all of the cars from the roads in the US. It is also important to bake often in the spring time, because soon it will be 110 degrees in your tiny NYC apartment with no air conditioning and the idea of turning on the oven is horrifying!

With that I give you:

Coconut Lime White Chip Cookies

1/3 c shredded coconut
1/4 c sugar
1 1/4 c flour, unbleached all purpose
1 t baking powder
1/2 t baking soda

1/4 c maple syrup
1/4 c canola oil
2 T soymilk
2 T lime juice

zest of 1 lime

1/4 c or more vegan white chips

Mix the wet ingredients, maple syrup through lime juice in a medium bowl.
Mix the dry ingredients, coconut through baking soda in a large bowl.
Add the dry to the wet and mix, adding in the lime zest. Don't overmix.
Add the white chips and fold in.
Bake at 350 for 8-10 minutes. Let cool 3-5 minutes before removing from pan.

Some {NewNew} selections to help you get your spring bake on!

A sweet Baking Betty Apron with Hawaiian Print from Meegun. Get out your mixing bowls! Whisk!
Serve those cookies up on an Brooklyn Chinoiserie Platter from MayLuk.

And finally, wow your guests with Recycled Cloth Napkins from cakehouse rather than the paper ones you collect from the deli.