The Most Delicious Cookie Ever

Photo Credit: Whole Foods Market

Cookies—I happen to know a lot about cookies. Although prone to hyperbole, I can truthfully say I've eaten thousands of them. Maybe millions. Hundreds in one sitting. My love for cookies runs deep, beyond taste, wafting over all my senses as I savor the cookies' aroma, appreciate its beauty and the sensual stickiness of its soft, luxurious dough.

Further evidence of my devotion: I own two T-shirts featuring Cookie Monster.

So, when I say this recipe creates the BEST cookies ever, believe me.

As far as cookies go, these are healthy, unless you consume quantities. The batter freezes well and tastes delish raw. And since the batter is egg-free, it's actually safe to eat unbaked.

Parents will love these easy-to-make snacks which contain plant protein, healthy fats and no refined sugar. As  a healthy alternative to packaged sweets, they also save money.

For travelers, these goodies pack and journey well, and can replace a meal since the balance of protein, healthy fats and unrefined carbs boosts energy while maintaining healthy hormone levels. Far superior to packaged meal bars and way tastier than granola, be sure to pack these babies for flights, trekking and ski trips. 

Trust me, you will love these cookies.

Chloe's Cookies

1 cup almonds

1 cup rolled oats

1 cup oat flour

1/2 cup maple syrup

1/2 cup canola oil

Cinnamon, to taste

Nutmeg, to taste

Apple butter,  apricot or other jam, or almond butter

Preheat oven to 350 degrees. Lightly oil cookie sheets. Grind almonds in food processor or blender. Grind 1 cup of rolled oats. Mix almonds, ground oats and oat flour and spices. Add maple syrup and canola oil. Make balls of dough. Press center with thumb. Add dollop of apple or almond butter or jam to thumbprint. Bake at 350 degrees for approximately 20 minutes, until golden brown. Check at 15 minutes to avoid over baking. Yield: 4 dozen cookies.

Junior Mints for the Movies and More

This recipe, found on the Wayfaring Teacher blog, contains rice syrup instead of refined sugar, making it a healthier treat:

Ingredients:
1/2 c of dessicated coconut flakes
1/4-1/2 c almond flour (start with 1/4 cup)
3-4 tbsp brown rice syrup ( make sure it’s gluten-free if you’re sensitive.  Some brown rice syrup is fermented using barley, which contains gluten.)
1/4 tsp peppermint extract
1 tsp coconut oil
1/2 bar of organic vegan dark chocolate. Wayfaring Teacher uses Endangered Species bar shown here, but 80%.

Directions:
Line a dish with tin foil.
1. Place the coconut flakes in the food processor and let it run just until the coconut flakes start to release oil. Ideally you would make coconut butter and use it.
2. Place the coconut mixture/butter (whatever came out of the food processor) into a medium size bowl and add the almond flour. Mix well with a spatula.
3. Add the extract and mix. Add the syrup and mix. If you find the mixture too dry, add more brown rice syrup. It is not too sweet, so the flavor won’t be affected too much. Alternatively you can add more almond flour if the mixture is too wet.
4. Add the oil and mix well.
5. Form dough balls of the size you want your candy to be. I made balls of about 2 cm in diameter. Place them on a dish covered in tin foil. When all the balls are formed, place the dish in the freezer while you prepare the chocolate.
6. Melt your chocolate in a double boiler and take it off the heat.
7. Take the balls out of the freezer and dip each one in the chocolate, swirl with a spoon and take out. Place on tin foil. Repeat until all balls are covered in chocolate. Place in the freezer to harden.

Source: Maria, Wayfaring Teacher, a fantastic vegan recipe/cooking blog by a gorgeous traveler currently living in South Korea.

Follow Maria on Twitter: @TheVeganNomad