I believe everyone deserves a cookie. They are the perfect bite. They can be chewy or crispy; always delicious. They can be topped with ice cream or dipped in milk. Yes, I love health food, but life is all about balance. Kale salad is so good for you, and so is the occasional cookie. Just in a different way.
When I changed my eating habits and became a gluten-free vegan who limited sugar, a good cookie way hard to come by. They weren’t crisp, they were rocks. Chewy? Try gummy. Not appealing. And you can count on cookie deprivation to make you want one even more. I began dreaming of the treat nightly. Soft cookies with melty chocolate chips, crisp edges, and chewy centers. I left nose prints on cookie cases all over town.
I believe everyone deserves a cookie. So, to the kitchen I went. I baked and I baked and I baked. I employed cookie testers from near and far and came up with a recipe box of treats. These cookies are not only gluten-free and vegan, but are grain-free and free of refined sugars. They are crispy, but in a melt in your mouth sort of way. No rocks to be found here. And the centers, a delicious pool of spiced apple butter. These cookies are even paleo friendly. A cookie for everyone! Now, excuse me while I take a few of these cookies and a cup of tea out back. Chances are they will never be found again.
- 1 1/2 cup raw cashew pieces
- 1/2 cup raw sunflower seeds
- 1 cup unsweetened coconut flakes
- 1/4 cup coconut oil
- 1/4 cup coconut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon Ener-g egg replacer mixed with 3 tablespoons water
- Pinch salt
- For filling:
- Apple Butter
- Combine the cashews and sunflower seeds in the bowl of a food processor fitted with the S blade. Process until the nuts are in small pieces. Add the remaining cookie ingredients and process until a dough ball forms. Add the dough to a medium bowl and refrigerate for 2 hours.
- Preheat the oven to 350 degrees and spray a cookie sheet with nonstick cooking spray.
- Working with 2 tablespoons of the dough at a time, roll the dough into a ball and flatten into a plump disk. Place on the baking sheet and using a teaspoon measure, create a well in the dough. Fill the well with 1 teaspoon of the apple butter. Repeat with the remaining cookies placing them 1 inch apart on a baking sheet. Bake for 15-17 minutes or until the cookies begin to brown. Cool on the cookie sheet for 2 minutes. Remove gently to a wire cooking rack and allow the cookies to cool completely. Serve.
Be careful not to over process the batter or you'll end up with nut butter instead of cookies.