These cookies are buttery, but vegan 🙂
A simple recipe, that can use any kind of nut you like, these cookies can also work as a chocolate chip cookie. I adapted this recipe from the Chocolate Chip Cookie recipe in Vegan Cookies Invade Your Cookie Jar.
All sweets in Ayurveda should be had in moderation, and when your agni (digestive fire) is balanced and you are healthy. The sweet taste balances vata (dry, light type) and pitta (hot type), but can increase kapha (cold, damp, heavy type). The nuts in these add a crunch that pitta-type constitutions love, and a bit of protein. You can make these cookies gluten-free by replacing the flour with gluten-free all purpose flour (note that some of these tell you to use a less amount of flour than if you were using regular flour, so the recipe is not dry).
- 1/2 cup brown sugar
- 1/4 cup (heaping) cane sugar
- 1/2 Cup sunflower oil
- 1/4 Cup almond milk, coconut creamer, milk or cream
- 1 TB tapioca flour or organic corn starch
- 2 tsp vanilla extract
- 1 and 1/2 Cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp himalyan pink salt
- 3/4 cup chopped macadamia, hazelnut, or almond (or 3/4 cup chocolate chips)
- Preheat oven to 350degrees and line a baking sheet with parchment paper
- Combine sugars, oil, milk and tapioca flour or corn starch in a large mixing bowl and mix well with a fork for 2 minutes.
- Mix in the vanilla
- Add 1 Cup of the flour, the baking soda and salt and mix to combine
- Add the rest of the flour and combine.
- Fold in the nuts or chocolate chips. The dough is a little tough and dry, so you can use your hands to mix if you want.
- Roll the dough into walnut or pingpong size balls and place on the cookie sheet lined with parchment paper
- Flatten the cookies with your fingers or the bottom of a mason jar (kids can do this)
- Bake for 8-9 minutes (until just starting to turn golden)
- Let cool on the baking sheet for 5 minutes and then move to a plate or wire rack.
- Store in a glass or stainless steel container.