Let me preface by saying these cookies are seriously yummy. And they’re super easy. And they’re vegan. They’re like a gift from the universe.
I found them on Feasting Freds a couple of months ago when I was looking for vegan desserts to try. And I’ve made them 3 times since. They taste healthy too, which could be bad because you don’t feel guilty after eating a whole bunch. Anyway, I made a batch for Stephen to take back to school with him.
Adapted from Feasting Freds
- 1 Cup Walnuts
- 1 Cup Oats
- 1/2 Cup Sweet Brown Rice Flour
- 1/2 Cup Whole Wheat Flour
- 1/2 Cup Vegetable/Canola Oil
- 1/2 Cup Maple Syrup
- 2 Tsp Cinnamon
- 1/2 Tsp Salt
- Jam/Preserves of Choice
Preheat oven to 350 Degrees Fahrenheit.
Add walnuts & oats to food processor and blend until a coarse powder forms. If you want smoother cookies, process longer. If you want little walnut chunks and oats process for less time. Add remaining dry ingredients and pulse to combine. Add wet ingredients and process until mixture comes together.
Form golf ball size cookies (I just use my tablespoon) and plop onto baking sheet. Using your THUMB! create an imprint in the center of the cookie. Fill with jam of choice. I’ve used apricot, raspberry, and blackberry. All delicious. I want to try it with other nuts next time. Or perhaps a combination. I have a bunch of raw almonds I need to use.
Bake for 12 to 15 minutes. The bottom should be slightly browned and the top will look cooked but have no real color change.