This recipe I made up about an hour ago with ingredients I found 'round the kitchen. The cookies turned out very tasty and satisfying. Feel free to alter things a bit (add more sugar if you like sweet, use applesauce instead of fruit, etc.). Playing around is what makes vegan baking exciting!
- 2 1/2 cups flour
- 1/3 cup dried fructose or sugar
- 2 tablespoons flax seeds, ground
- 1 tsp. baking powder
- 2 pinches salt
- 1 tsp. cinnamon
- 1 tsp. dried ginger
- 1 tsp. ground cardamom seeds
- 1 cup coconut oil
- 1/4 cup hazlenut or almond oil
- 3/4 cup grated or pureed fruit (apples and/or peaches work great)
- 1 tsp. almond extract
- 2 tablespoons fresh ginger, chopped
- 1/4 cup coconut
- 1/4 cup almond slivers
- 1 tablespoon vegetable oil for greasing the cookie sheet
- Preheat oven to 350 degrees.
- Mush, mash, and mix coconut oil, nut oils, dried fructose, almond extract, and pureed or grated fruit.
- In a small bowl add about a tablespoon of warm water to the ground flax seeds. Let sit for several minutes.
- Mix remaining dry ingredients together in a separate bowl.
- Add flax seed/water mixture to the wet ingredients.
- In gradual amounts, add dry mixture to wet mixture.
- Fold in coconut, almond slivers, and fresh ginger.
- Grease cookie sheet.
- Make small balls of dough, then smush the balls into flat cookies about 1/4 inch thick. Try to keep the edges from getting much thinner than the inside part of the cookie. Lay on a cookie sheet.
- Bake until edges are browning and middle sets; about 30 minutes. (Keep an eye on them as they bake and rotate cookie sheet if necessary).
