These are the perfect coco-nutty dessert or snack to keep on hand. Crunchy and naturally sweetened, these vegan and gluten-free cookies leave nothing to be desired.
For years I had the biggest sweet tooth. I was no stranger to the local candy shop and my locker had a handy supply of Twizzlers in sophomore year. Then, in senior year, I quit dessert cold turkey, completely cutting it out. After a while I stopped craving anything extra after a meal, but friends made plenty of comments about my voluntary abstention. Not always the most comfortable situation, but thankfully we’ve moved beyond it.
At this point, I’d rank myself at ‘semi’ on the sweets craving scale. Sometimes, once in a while, it’s nice to treat yourself. Scratch that. It’s important to treat yourself.
This year I’m working to incorporate mindfulness, learning to listen more closely to my body. So, I’ll take a square of dark chocolate or a homemade cookie if I want one after a long day, paying attention to the ingredients instead of the calories. Numbers don’t tell the whole story.
On that note, please welcome these vegan gluten-free cookies into your life. Naturally sweetened, they have just the right amount of crunch I need right now.
With one week of the new job at Soupergirl down, I need both hands to count the bowls of soup I’ve eaten. Let me tell you, I love it. And no, I’m not just talking about the soup, although it is an awesome perk of the job.
Even after such a short time I’ve learned so much about food safety and the behind-the-scenes work that keeps a restaurant going every day. It’s been eye-opening, to put it mildly. Sitting in the classroom doesn’t hold a candle to the experience you can gain on the job (remind me of that next time I let schoolwork stress me out too much please). Still, stay in school, kids.
Although Soupergirl is exposing me to the world of vegan cuisine, it’s not really the norm for me. A definite omnivore myself, I don’t foresee going vegan in my future. But in case you think cutting out all animal by-products means you subsist on a bland and repetitive diet, I can now guarantee that you’re mistaken.
Trust me. There are so. Many. Types. Of. Soup.
Now, I’m not going to claim to know the struggles of being vegan. After all, I’ve never tried it, and have no idea what it’s like. Google, on the other hand, has a whole host of answers. For example, that moment when everyone else suddenly becomes a nutrition expert and lectures you on all the protein you must be lacking. Oh, and how about the strangers you meet who try to bond with you because they were vegetarian for a couple of weeks? Yeah, that’s totally the same. My personal favorites, though, are the “plant-killer” jokes people toss around.
Naturally, after having so much real food, I had to try my hand at creating a vegan dessert to complete the menu. Contrary to classical baking doctrines, not everything baked needs eggs and butter! MIND-BLOWING. After all, this is why we have flax seeds and coconut oil. You won’t even miss the animal goods in these cookies, scout’s honor.
Pro-tip: you can eat all the raw dough you want, since THERE’S NO RISK OF SALMONELLA. Score one for no eggs. Take a page from my book, and make a double batch, or you may run out of dough before it gets into the oven.
Naturally sweetened and studded with gooey bits of chocolate. It’s the definition of what every cookie should be. You’ve got that satisfying crunch and golden edges. Close your eyes when you take a coco-nutty bite and you can almost imagine that you’re in the tropics.
All you need is 1 bowl. 10 ingredients. And a serious cookie craving.
If you try this recipe, I’d love your feedback. Leave a comment, save it on Pinterest, or tag #lensesandlentils on Instagram to share!
- 2 cups almond flour
- ⅓ cup unsweetened coconut flakes
- ¼ cup vegan chocolate chips
- ¼ cup maple syrup
- ¼ cup melted coconut oil*
- 1 flax egg**
- 2½ tbsp almond butter
- 1 tsp baking powder
- 1½ tsp pure vanilla extra
- ½ tsp sea salt
- Preheat oven to 350 degrees Fahrenheit.
- Mix dry ingredients in medium mixing bowl. In another bowl, whisk together the wet ingredients.
- Add wet to dry, mixing to fully incorporate.
- Drop rounded tablespoons of dough onto a lined baking sheet, flattening slightly. Bake for 18-20 minutes, rotating halfway through, until golden on edges.
- Cool fully before storing in an airtight container.
**To prepare flax egg: Mix 1 tbsp ground flax seed with 2½ tbsp water. Let sit for 5 minutes to thicken.
