Saturday, August 9, 2014

Walnut Cookies

Walnut Cookies
The Complete Guide to Vegan Food Substitutions

1            cup shredded coconut ground into fine flour
1/4         cup plus 2 tablespoons plus 2 teaspoons hot water
1            cup walnut halves, half turned into butter ** instructions below
              other half coarsely chopped
1            cup Sucanat – other sugar
1/4         cup peanut oil
1            teaspoon ground ginger
1            teaspoon ground cinnamon
1/2         teaspoon ground cardamom
1/2         teaspoon ground allspice
2            teaspoons pure vanilla extract
1/2         teaspoon fine sea salt
1-1/2      cups whole wheat pastry flour
1/2         teaspoon baking powder

***Walnut Butter:  As a general rule, 1 cup nuts turns into 1/2 cup nut butter. The higher in fat the nuts, the smoother the butter.  If you want crunchy butter, add a handful of extra nuts when you’re almost done with the processing.  Process the nuts with just a little water or oil until desired texture using a blender or food processor.  Process until all the oil is released from nuts, then add liquid as needed.

    Line 2 large cookie sheets with parchment paper.
Thoroughly combine coconut with water in a large bowl; the coconut flour will dissolve and form a paste.

Stir in walnut butter and chopped walnuts, sugar, oil, spices, vanilla, and salt.  Sift flour and baking powder on top and stir until combined.

Divide dough using 2 heaping tablespoons per cookie.  Flatten dough on prepared sheets; the cookies will not spread much while baking.

Bake for 15 minutes, or until cookies are golden brown around the edges.  Let cool on sheets for a few minutes until firm enough to transfer to a wire rack to cool completely

Makes 12 large cookies.

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