Recipe by Cat@thingsmybellylikes
There’s no dairy, no sugar, no grains (quinoa is a seed) and no animal products in these delicious vegan cookies. But before you start accusing me of sucking the joy right out of cookies (mmmm….cookie joy), just give ‘em a try. They are moist, soft and nutty – in other words similar to your standard carnivorous cookies. One word of warning though, these aren’t a chewy cookie. They are crumbly so make sure you eat them over a plate.
Top Review by nott
Hmmmm, I'm not sure what went wrong. I'm sure it is my fault. My cookies did not look like the ones in the photo. Mine were more lumpy with bits of almond sticking out everywhere. They got golden on the bottom, but were just like dough all the way through. The dough was very dense and didn't seem to cook. Three days later they were covered in mold. Not dry at all. If I had cooked them longer, they would have been black on the bottom. I used coconut milk from a can, from the Asian grocery. Was I supposed to use the coconut milk that you buy in the grocery store in the dairy section, next to the soy milk, etc? That is the only thing I was not sure of. They tasted best when cool rather than hot from the oven. The taste was nice, a good cookie, but I did something wrong. I'll have to try again with the other coconut milk. :-)
- 4 tablespoons maple syrup
- 1 cup quinoa flour
- 1⁄2 cup coconut flour
- 1⁄2 cup coconut oil
- 2 teaspoons vanilla extract
- 1⁄2 cup sliced almonds
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 cup coconut milk (or almond)
Directions See How It's Made
- Sieve the coconut flour, quinoa flour, baking powder and baking soda into a large mixing bowl.
- In a separate bowl whisk together the coconut oil, vanilla extract, maple syrup and milk.
- Gradually add the wet ingredients to the dry, stirring until it clumps to form a moist batter.
- Fold in the almonds.
- Place large tbsps of the mixture onto a baking tray lined with greaseproof paper. It should make around 16. Bake at 350 for 10-12 minutes.