I had hoped to bring you a plethora of delicious vegan Christmas treats and recipes over the month of December, but running the restaurant got a wee bit crazy and the days turned into nights and the breakfasts turned into lunch and dinner, and before I knew it…it was New Years and the season had come and gone. Next year my plan is to bring it to you in November so you have the month of December to enjoy the recipes and make them over several times! But enough excuses…on to 2012!
3/4 cup of almond meal (this can either be bought or you can grind up almonds in a high-speed blender)
1/2 cup of gluten-free oats
1/2 cup of organic coconut flour
1 cup of sucanat (unrefined cane juice) coconut palm sugar or beet sugar
1/2 teaspoon of baking soda
1/2 teaspoon of sea salt
1 teaspoon of baking powder
3/4 cup of almond milk (or other non-dairy milk)
1 tablespoon ground chia seeds (ground flax seed works as well)
1/4 cup of agave nectar or maple syrup
1/4 cup of light olive oil or coconut oil (melted)
1/3 cup of organic almond butter
1/2 cup of dried cherries
1/2 cup of chopped walnuts
1/2 cup of dairy-free dark chocolate chips
Preheat the oven to 350F. Prepare two cookie sheets with parchment paper (I like parchment as it’s a quick clean up at the end). Set aside.
In a medium mixing bowl, combine the milk and chia (or flax). Let sit for a few minutes while you prepare the dry ingredients.
In a large mixing bowl, mix together everything from the almond meal, to the baking powder. Add the chocolate chips, dried cherries and chopped nuts and set aside.
Your milk and chia mixture (or flax if you are using flax) should have thickened considerably. Add the agave, olive oil, almond butter and whisk together until combined.
Add the wet ingredients to the dry and combine thoroughly.
Drop large spoonfuls of the cookie dough onto the prepared cookie sheets. These cookies do not spread, nor do they rise considerably, so you want to basically flatten them down until they are the same thickness from the center to the edge. You can use the back of a spoon or the back of a fork.
Bake at 350F for 20 minutes. This will give you a nice soft chewy cookie. If you prefer your cookies to be a bit crisper, leave them for another 2 or three minutes, being careful not to burn them!
Recipe adapted from Protein Monster Cookies