I was torn about telling you these unbelievable cookies were vegan, worried it would put off the bacon-cheeseburger set (of which I, too, am a member). But these are so dang good I feel a sudden urge to wear Birkenstocks–which I pray will pass. The recipe comes again from Stephanie […]
I was torn about telling you these unbelievable cookies were vegan, worried it would put off the bacon-cheeseburger set (of which I, too, am a member). But these are so dang good I feel a sudden urge to wear Birkenstocks–which I pray will pass.
The recipe comes again from Stephanie Valentine, our chef at Rancho La Zaca, via her friend and fellow elementary school mom–and PTA president, no less–Ericka Allin. Let’s give it up for Ericka! And now without further ado but with a few modifications from Stephanie :
- 1 and 1/4 cups whole wheat flour*
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons baking powder
- 1/2 cup finely ground walnuts
- 1/3 cup maple, light brown, or turbinado sugar
- 1/3 cup maple syrup
- 1 teaspoon vanilla
- 1/3 cup safflower or grapeseed oil
- 1/2 cup chocolate chips, vegan for purists
- 1/3 cup sesame seeds (optional)
- 1/4 teaspoon salt
- Preheat oven to 350 and prepare cookie sheet with Silpat or parchment paper. (Or grease them)
- Grind the walnuts in the food processor, and add the flour.
- In a separate bowl combine maple syrup, vanilla, and oil. Add the flour mixture and stir just to combine. Add the chocolate chips, sesame seeds if using, and salt.
- Form dough into 18 to 20 balls and place on baking sheet. For a fatter cookie, lightly press each one with your fingers. For a thinner, crisper cookie, use a jar or small pan with a piece of parchment or wax paper in between. Bake for 8 minutes. Do not overbake; cookies will look slightly raw but will firm as they cool.
- *If you have whole wheat pastry flour use 1 cup of that and 1/4 cup regular whole wheat flour. The finer texture refines the cookie's texture somewhat but the recipe works well without it. I try to avoid ingredients that would not be available at the Piggly Wiggly in Tarboro. (For new readers that is Tarboro, NC, my hometown of 10,000.)
- Stephanie adds sesame seeds, which give a yummy, subtle crunch. Another time she added chopped pistachios, just because. She also offers a variation for a ginger cookie, wherein she would omit the chocolate chips, add ginger, and substitute molasses for part of the maple syrup. This is how she is a genius. Hoping it will rub off... PS Forgive us for using Ghiradelli chocolate chips, which are not vegan.