Vegans. They have a hard time of it.
Lambasted by mainstream eaters, everyone’s most hated dinner party guest and dedicated guinea pigs of some very obscure recipes…there’s no denying that vegans work for their dietary philosophy.
I’m not that way inclined but it’s not my place to judge. Everyone has the right to eat, or not eat, whatever they damn well choose.
And conveniently, my own food philosophy overlapped with Team Vegan this week when I made these maple nut cookies.
There’s no dairy, no sugar, no grains (quinoa is a seed) and no animal products in there. But before you start accusing me of sucking the joy right out of cookies (mmmm….cookie joy), just give ’em a try.
They are moist, soft and nutty – in other words similar to your standard carnivorous cookies. One word of warning though, these aren’t a chewy cookie.
They are crumbly so make sure you eat them over a plate. No-one likes a messy eater…except mice (or if you live where I do, ants. Lots and lots of ants).
Maple Nut Cookies (makes 16)
- 4 tbsps maple syrup
- 1 cup quinoa flour
- 1/2 cup coconut flour
- 1/2 cup coconut oil
- 2 tsps vanilla extract
- 1/2 cup sliced almonds
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup coconut (or almond) milk
- Sieve the coconut flour, quinoa flour, baking powder and baking soda into a large mixing bowl.
- In a separate bowl whisk together the coconut oil, vanilla extract, maple syrup and milk.
- Gradually add the wet ingredients to the dry, stirring until it clumps to form a moist batter.
- Fold in the almonds.
- Place large tbsps of the mixture onto a baking tray lined with greaseproof paper. It should make around 16. Bake at 350 for 10-12 minutes.