These cookies, an emergency adaptation from the classic Veganomicon, came into existence because I forgot to buy treats for friends who came over to work on an organ with Chad. They are working on the instrument down in the garage, and Chad asked me to buy some vegan cookies on the way home from aerial class. Whaddya know–flying upside down on a hammock is so exhilarating that one forgets things! I bought lots of fresh vegetables and forgot the cookies.
But have no fear: this recipe uses a bunch of stuff that I had lying around in the fridge and pantry and the cookies came out fantastic: chewy, moist, and emitting an irresistible aroma of chocolate and fruit. They have less sugar than the original Veganimicon recipe. Here’s the deal:
1/2 cup preserves (I had plum puree and quince marmelada from Vermont Quince)
1/2 cup maple syrup
1/3 cup coconut oil
1 tsp vanilla extract
1 1/2 cup whole wheat flour
3/4 cup baking soda
1/2 tsp salt
1/2 cup unsweetened cocoa powder
Heat oven to 350 degrees. Mix wet ingredients in a bowl. Sift dry ingredients into wet ingredients and mix until combined. Dough will be soft and pliable. Roll small balls–about walnut-sized–and place on baking sheet, flattening each ball a bit with your thumb. Bake for ten minutes.
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