Made with oats, sweetened with dates and a bit of honey (optional), these cookies are a delicious WFPB and SOS-free recipe. This recipe is for people who want a treat that won’t blow their way of eating.
Vegan Chocolate Coconut Cookies
½ Cup raw cashews, briefly soaked and drained [Alternatively: 1/2 cup almond meal pulp (leftover from homemade almond milk*)]
½ Cup dates, pitted
1 Cup water
1 Tablespoon honey (optional)
1 flax or chia egg (put 1 Tblsp ground flax OR chia seeds in a ¼ cup measuring container then fill it with water, mix and let sit for 15 min.)
1 Cup unsweetened coconut, shredded
2 Cups quick oats, uncooked
½ Cup walnuts or pecans
3 to 4 Tbsps unsweetened cocoa powder
Blend the cashews (or almond meal) and dates with the water in a high-speed blender. Add the flax egg and honey to the date mixture and stir well. In a separate large bowl, stir together the coconut, oats, nuts, and cocoa. Add the wet ingredients to the dry and stir until well combined. Place about 36 balls of dough on a parchment lined cookie sheet, then gently squash the balls to form a disc.
Bake at 350 for 18 – 20 min.
Cool completely and store in an air-tight container in the fridge.
*I make almond milk much like the recipe linked above: except I don’t use any sweetener and I only strain the milk through a fine strainer several times. The pulp that I strain out I use in recipes such as this one.
cookinginkarachi 