In the past four days I have had three baking/cooking fails; chocolate vegan cupcakes, coconut chocolate vegan shortbread cookies, and lentil soup. Trying to bake vegan is ruining my style, I just want some butter. And eggs.
However, these cookies are not a baking fail; they are first and foremost delicious, and second, they don’t require any actual baking. I found myself going back into the freezer to grab just one or slipping to into my lunch bag. The chewiness is delightful and they are sweet, nutty, and coconuty.
It is weird calling them cookies because they don’t feel like a cookie, but they are. Does not make sense? Probably not. When I think of a cookie I think of a slightly crunchy exterior that is nicely caramelized. The middle should be soft, chewy, moist, and tender. These raw cookies don’t have variety of contrast a true cookie usually has.
Despite not having an appropriate texture, they are really good. And really easy. And vegan. And no one spit them out. That story will come some day, I promise. This is a cookie you can actually enjoy eating while enjoying what it’s not doing to your body. And because they are so “healthy,” eating five in a row is not big deal, it’s health food, right?!?!
One Year Ago: Chocolate Cake with Salted Chocolate Buttercream
Choco-Coco-Walnut Vegan Cookies
Adapted from Shutterbean
Yield – 15 cookies (2 tablespoons)
2 cups raw, unsalted walnuts
1 cup unsweetened coconut
2 tablespoons dark cocoa powder
1/8 cup maple syrup, grade B
1/8 cup agave syrup
pinch of Kosher salt
2 teaspoons vanilla
- Mix all the ingredients in a food processor and blend until smooth with only a few pieces of walnuts.
- Portion the dough into 2 tablespoon balls.
- Roll the dough into balls and pack tightly together. Wet your hands with cold water to help ease the process.
- Flatten the dough between two pieces of parchment paper.
- Store in the freezer between sheets of parchment paper in baggies. Enjoy!