Coconut Macaroons
From: https://chocolatecoveredkatie.com/2011/09/26/four-minute-coconut-macaroons/
From: https://chocolatecoveredkatie.com/2011/09/26/four-minute-coconut-macaroons/
- 1 cup shredded, unsweetened coconut
- 1 tbsp whatever flour you wish (such as ww pastry or even coconut flour)
- 1/2 cup plus 2 tbsp lite canned coconut milk (or full-fat)
- 3 tbsp agave or maple syrup
- 1 packet stevia (or 1 more tbsp agave/maple)
- 1/4 tsp coconut extract (or pure vanilla extract)
- tiny bit over 1/16 tsp salt
Directions
- Combine all ingredients in a tall dish and microwave 3 minutes. (Or cook on the stovetop until it’s firm enough to scoop out in ball shapes.)
- Scoop into balls on a cookie tray (I used a melon baller, but a spoon or ice-cream scoop will work.)
- Cook at 360 F for 14-16 minutes. (Or maybe even cook the balls in the microwave??)
- Let cool before removing from tray.
Carrot Macaroons
From: Country Life Vegetarian Cookbook
- 1 cup grated raw carrots, packed into cup (about 2 medium carrots)
- 1/4 cup water or enough to pour over carrots to fill cup
- 1/2 cup honey
- 2 Tbs oil
- 1 tsp almond extract or vanilla
- 2 cups coconut
- 1/2 cup whole wheat or oat flour
- 1/2 tsp salt
Directions
- Wash and grate carrots. Pack and measure. Put in bowl.
- Add remaining ingredients and stir together well. Let sit for 10 minutes.
- Drop onto cookie sheet that has been sprayed or on a silicon sheet. Shape and flatten slightly.
- Bake at 350 degrees for 20-25 minutes until nicely browned.
No bake energy bites
- 1 cup (dry) oatmeal (I used old-fashioned oats)
- 2/3 cup toasted coconut flakes
- 1/2 cup peanut butter
- 1/2 cup ground flax seeds
- 1/2 cup semisweet chocolate chips (or vegan chocolate chips)
- 1/3 cup honey or agave nectar
- 1 Tbs chia seeds (optional)
- 1 tsp vanilla extract
Directions
- Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
- Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
- Makes about 20-25 balls.
Happy Cookies
From: Nedley, N. “Happy Cookies.” Depression the Way Out. Nedley Publishing. 2001. Print.
- 2 ½ cup walnuts, ground
- ⅔ cup whole wheat flour
- 1 tsp salt
- ⅓ cup flaxseed meal
- ½ cup + 2 Tbs maple syrup (OK to substitute agave)
Directions
- Preheat oven to 350
- Mix ingredients in order given
- Drop by 2 Tbs onto oiled cookie sheet
- Flatten with fork
- Bake 10-15 minutes
- Cook partially, remove carefully to cooling rack
Coconut Joy Bars
From: Rachel Detwieler
- Crust
- 1 ½ cups of graham cracker crumbs
- 3 Tbs honey
- 2 Tbs oil or applesauce
Directions
- Grind graham crackers in a food processor until fine.
- Add honey and oil and mix well.
- Press into an 8 by 8 inch baking pan.
- Filling
- ⅔ cup extra firm silken tofu
- ⅔ cup coconut milk
- ½ cup carob chips
- ⅓ cup coconut sugar
- 2 Tbs cornstarch
Directions
- Blend all filling ingredients until smooth
- Pour into prepared crust.
- Topping
- 1 cup shredded coconut, unsweetened
- ½ cup almonds or pecans lightly toasted (optional)
Directions
- Sprinkle topping over the filling, pressing gently into it.
- Bake bars for 25-30 minutes or until lightly browned.
- Cool completely before cutting and serving.
Carob Balls
From Nancy Fisher who adapted the original recipe from Katherine MacFarlane
- 1/2 cup walnuts or pecans
- 1/2 cup pitted Medjool dates
- 1/3 cup Carob powder
- 1 tsp Cafix or Roma (I use more)
- 1/3 cup maple syrup or honey
- 1/2 cup peanut butter
- 1/2 tsp vanilla
- 1 cup coconut - lightly toasted to roll the balls in
Directions
- In a food processor grind the nuts and the dates together
- Add all other ingredients (except coconut) and mix well in the food processor.
- Roll into small balls and then into toasted coconut.
- Can be frozen.
Jumbo Chocolate Cookie
Wet ingredients:
- 1/2 cup (120 g) natural smooth almond butter (no subs)
- 1/4 cup plus 3 tablespoons (105 mL) pure maple syrup
- 3 Tbs (45 mL) virgin coconut oil, softened but not hot
- 1/2 tsp pure vanilla extract
Dry ingredients:
- 1/2 cup (50 g) gluten-free rolled oats
- 1/4 cup plus 2 tablespoons (50 g) gluten-free oat flour
- 1/4 cup (33 g) arrowroot flour/starch
- 1/4 cup (25 g) almond flour
- 1/2 tsp baking soda
- 1/2 tsp pink Himalayan salt
- (150g) 55% non-dairy dark chocolate (about 1 1/2 bars)
Directions
- Preheat the oven to 350°F (180°C) and line a very large (approx. 21 by 15 inch) baking sheet with parchment paper.
- In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) until completely smooth.
- Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, baking soda, and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be a bit wet/oily, but this is normal.
- Chop the chocolate into small chunks. Set aside 3 tablespoons (for topping the cookie dough later), and stir the rest of the chocolate into the batter until combined.
- Using a large retractable cookie scoop (or simply a spoon and your hands), scoop mounds of dough (about 2 1/2 tablespoons of dough per cookie). Add each onto the baking sheet, about 3 inches apart, as they'll spread a lot while baking.
- Press the remaining 3 tablespoons of chocolate onto the tops of the cookie dough mounds, evenly distributed. (Reshape the cookie dough mounds if they flatten a bit.)
- Bake for 8 to 10 minutes (I prefer 8 1/2 to 9 minutes for gooey and soft cookies), until the cookies are spread out. If you prefer a crispy cookie, bake for about 12 minutes.
- Cool the cookies directly on the baking sheet for about 5 to 6 minutes. The cookies will be super delicate until they are cooled. Using a spatula, gently transfer each cookie directly onto a cooling rack for another 10 minutes, where they'll firm up even more. (It's normal to have a small amount of oil on the bottom of the cookies due to the almond butter. If this bothers you, simply place them on a couple sheets of paper towel.) Serve and enjoy! Allow the cookies to cool completely before storing.
Tip
These cookies spread out a lot and are fairly thin. If you prefer a thicker cookie you can try chilling the dough before baking.
Oreo Cookies
- Cookie ingredients
- 1/4 cup + 1 Tbs maple syrup
- 1/2 cup cacao powder or cocoa powder (cacao is supposed to be healthier)
- 1/4 cup + 2 Tbs brown rice flour
- Filling ingredients
- 1 can of full fat coconut milk chilled overnight
- 2 Tbs powdered sugar store-bought or homemade in the blender
- Low fat filling options
- Powdered peanut butter
- OR powdered peanut butter + cacao powder
- OR 1 banana sliced
Directions
- Preheat the oven to 350F.
- Combine all the cookie ingredients. Mix to form a thick cookie dough.
- Roll into 16 balls. Arrange on a pan (or two pans) lined with parchment paper. Cover with a piece of wax paper and flatten with the bottom of a cup or jar to about 1/2 inch thickness
- Bake for 8-10 minutes at 350F.
- Let them cool, they will become crispy as they cool.
- While cookies are cooking. Scoop out the cream from the can of coconut milk leaving behind the liquid. Add the powdered sugar and whisk till smooth and creamy.
- Spoon onto your cookie, smush, and enjoy! Keep any leftovers int the fridge for up to 3 days.
Pumpkin Pecan Polvorones
From "Cookie and Kate"
- 1/2 cup melted coconut oil or room temperature
- vegan butter
- 1/2 cup pumpkin puree
- 1/2 cup fine cane sugar
- 1 tsp vanilla
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground allspice
- 1/2 tsp salt
- 1 slightly heaping cup raw peacans or raw pecan pieces
- 2 cups whole wheat pastry flour
- 1/2 cup powdered sugar
Directions
- Preheat oven to 250F and line a cookie sheet with parchment paper.
- Lightly toast the pecans in a skillet over medium heat, stirring frequently, until nice and fragrant. Blend or finely chop (if blend only pulse so you don't end up with butter, just nice pieces).
- In a large bowl, beat first 8 ingredients with an electric mixer until well blended. Gradually add the chopped pecans and flour until well blended.
- Shape dough into 1 inch balls and place on cookie sheet.
- Bake for 15 minutes until bottoms lightly browned, let cool 5 minutes.
- Pour powdered sugar into bowl and roll warm cookies to coat with powdered sugar.
Raspberry Almond Thumb Cookies
- 1 1/3 cups raw almonds, processed into almond meal (about 1.5 cups almond meal)
- 1/4 cup brown rice flour
- 2 Tbs ground flax
- 1/4 tsp + 1/8th tsp fine grain sea salt
- 1 tsp aluminum-free baking powder
- 1/2 cup raw almond butter (see note)
- 1/4 cup + 3 tbsp pure maple syrup
- 1/2 tsp almond extract
- 5-6 Tbs raspberry jam
- approx 1/3 cup shredded coconut, for rolling
Directions
- Preheat oven to 350F and spray a large baking sheet with oil, use a silpat mat, or line with parchment paper.
- If making almond meal, place raw almonds into a high-speed blender. Process on high speed until a fine crumb, making sure not to process too long or the oils will release. Alternatively, you can use store bought almond meal.
- In a large bowl, whisk the dry ingredients (almond meal, rice flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal. In a smaller bowl, mix together the almond butter, maple syrup, and almond extract. Add wet mixture to dry mixture and stir until combined.
- Shape dough into balls (about 1.5 tbsp or so). If dough is too sticky, place in the fridge for 15-20 minutes to firm up.
- Roll balls in coconut. Place balls of dough about 1.5-2 inches apart on the baking sheet. With your thumb, press into the middle of the ball and shape a small well with your fingers. Add 1 tsp of jam into each well.
- Bake at 350F for 10-12 minutes, watching closely after 9 minutes. I baked mine for 11.5 minutes. Cool on sheet for 5 minutes and then transfer to a cooling rack.
Tips
- If making these completely gluten-free be sure to check all your ingredients to ensure they are certified gluten-free.
- The almond butter I used is very "drippy" so I don’t suggest using a firm nut butter here. If you do, you may have to add some oil to the mixture.
- You can also roll the balls in chopped nuts instead of coconut.
