Chocolate-Dipped Whole Wheat Sugar Cookies

It's that time of year again...
The time when dark circles appear under my eyes, chunks of hair can be found on the floor from tearing at it, and a huge cup of coffee is considered a meal.

My friends, welcome to finals.

Sometimes I think the worst part about final exams and papers is anticipating them. Once you actually start to study and write, it doesn't seem too bad, but thinking about having to do them is pretty overwhelming. That's where I'm at right now. Time to just grab a cookie and dive in.

I made these for my boss's daughter's bake sale last weekend (and may have saved a couple for myself). They were the only vegan baked good there, but he said they sold out within the first hour! These cookies are perfectly crispy on the outside and slightly chewy on the inside. Plus, of course, the chocolate adds the perfect touch.

Chocolate-Dipped Whole Wheat Sugar Cookies

makes about 2 dozen cookies

1/2 cup vegan margarine
3/4 heaping cup sugar
1 tsp vanilla
1 tbsp cornstarch mixed with 3 tbsp water
1/2 tsp salt
1 3/4 cup whole wheat flour

1/4 cup chocolate chips
1 tsp vegan margarine
1 tbsp soy milk

shredded unsweetened coconut to decorate

1. In a large bowl, cream together the margarine and sugar. Mix in the vanilla and cornstarch mixture and stir until smooth. Add the salt and flour and use your hands to combine. If the dough is too crumbly, add a tablespoon or two of water. Wrap the cookie dough in plastic wrap and place in the fridge to chill for at least 30 minutes. 
2. Preheat your oven to 350º and line a cookie sheet with parchment paper. Once your dough has chilled, take it out and let it soften a bit. Roll it out on a floured surface until it is about 1/4" thick. Using a sharp knife, cut out rectangles until all of the dough is used up. Place the cookies on your prepared sheet and bake for about 15-18 minutes or until the edges begin to brown.
3. While the cookies bake, combine the chocolate chips, margarine and soy milk in a small bowl and microwave for a minute, or until the chocolate melts. 
4. Let the cookies cool for about 15 minutes, then one-by-one, dip just the top half of each cookie in chocolate and use a knife to spread it around a bit. Sprinkle with coconut and place back on the baking sheet. After they are all dipped and sprinkled, stick them in the fridge to chill for at least an hour before serving. 

Have a great weekend! 
I will be trying to soak up as much sun as I can before I quarantine myself in the library.