Cookie Exchange (December 2017)

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
  1. 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.) 
  2. Scoop into balls on a cookie tray (I used a melon baller, but a spoon or ice-cream scoop will work.) 
  3. Cook at 360 F for 14-16 minutes. (Or maybe even cook the balls in the microwave??) 
  4. 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
  1. Wash and grate carrots.  Pack and measure.  Put in bowl.  
  2. Add remaining ingredients and stir together well.  Let sit for 10 minutes.  
  3. Drop onto cookie sheet that has been sprayed or on a silicon sheet.  Shape and flatten slightly. 
  4. Bake at 350 degrees for 20-25 minutes until nicely browned.

No bake energy bites
Directions
  1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
  2. 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.
  3. 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
  1. Preheat oven to 350
  2. Mix ingredients in order given
  3. Drop by 2 Tbs onto oiled cookie sheet
  4. Flatten with fork
  5. Bake 10-15 minutes
  6. Cook partially, remove carefully to cooling rack

Coconut Joy Bars
From: Rachel Detwieler
  1. Crust
    • 1 ½ cups of graham cracker crumbs
    • 3 Tbs honey
    • 2 Tbs oil or applesauce
Directions
  1. Grind graham crackers in a food processor until fine. 
  2. Add honey and oil and mix well. 
  3. Press into an 8 by 8 inch baking pan.
  1. Filling
    • ⅔ cup extra firm silken tofu
    • ⅔ cup coconut milk
    • ½ cup carob chips
    • ⅓ cup coconut sugar
    • 2 Tbs cornstarch
Directions
  1. Blend all filling ingredients until smooth
  2. Pour into prepared crust.
  1. Topping
    • 1 cup shredded coconut, unsweetened
    • ½ cup almonds or pecans lightly toasted (optional)
Directions
  1. Sprinkle topping over the filling, pressing gently into it. 
  2. Bake bars for 25-30 minutes or until lightly browned. 
  3. 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
  1. In a food processor grind the nuts and the dates together
  2. Add all other ingredients (except coconut) and mix well in the food processor.
  3. Roll into small balls and then into toasted coconut.
  4. 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
  1. Preheat the oven to 350°F (180°C) and line a very large (approx. 21 by 15 inch) baking sheet with parchment paper.
  2. In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) until completely smooth.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  7. 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.
  8. 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
  1. 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
  1. Filling ingredients
  • 1 can of full fat coconut milk chilled overnight
  • 2 Tbs powdered sugar store-bought or homemade in the blender
  1. Low fat filling options
Directions
  1. Preheat the oven to 350F.
  2. Combine all the cookie ingredients. Mix to form a thick cookie dough.
  3. 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
  4. Bake for 8-10 minutes at 350F.
  5. Let them cool, they will become crispy as they cool.
  6. 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.
  7. 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
  1. Preheat oven to 250F and line a cookie sheet with parchment paper.
  2. 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).
  3. 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.
  4. Shape dough into 1 inch balls and place on cookie sheet.
  5. Bake for 15 minutes until bottoms lightly browned, let cool 5 minutes.
  6. 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
  1. Preheat oven to 350F and spray a large baking sheet with oil, use a silpat mat, or line with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.



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