A Valentine's Gift To You - My Triple C Cookie Recipe

These cookies have become my absolute favorite cookies and I want to share them with you. They are easy to make, vegan, don't require any refrigerated ingredients like eggs or butter and are somewhat healthy.

Triple C Cookies - Shana's Coconut Chocolate Cherry Cookies


Vegan and Gluten-free 





Makes apx 20 cookies

Dry Ingredients:

1 1/4 cups almond meal or almond flour (not almond pulp from making almond milk)

1/4 cup chocolate chunks or chips

1/4 cup dried cherries roughly chopped

1/4 cup walnuts roughly chopped

1 cup shredded unsweetened coconut

1/2 tsp baking powder

1/4 tsp salt

1/3 cup brown sugar

1/2 tsp cinnamon 

1/4 tsp cardamom 

Wet Ingredients:

1 tbs flax meal and 2.5 hot water to make a "flax meal egg" - see method below (or you can use 1 large egg)

6 Tbsp coconut oil (melted) - add more if batter seems too crumbly, this is a somewhat dry batter but needs to come together just enough to form into scoops, it will seem crumbly even when its just right

1 tsp vanilla extract

Instructions:

Make the "flax meal egg" by combining 1 tbs flax meal with 2.5 tbs boiling hot water in a small bowl, stir and let sit 5 minute, stir again after 5 minutes before adding to the mixture below. 

In a large mixing bowl, stir together all of the Dry Ingredients: almond meal, chocolate, coconut, cherries, nuts, baking powder, cinnamon, cardamom, salt and sugar.

In a separate bowl mix the "flax-meal egg", coconut oil and vanilla, then add to dry ingredients and mix until just combined. Add a little more coconut oil if needed for batter to bind. 

Chill in the fridge for at least 30 minutes or overnight.

Preheat oven to 375 degrees F (190 C).

Shape dough into 1-inch balls, I use a round tablespoon to pack them into to shape them so they are round on top and flat on the bottom. Place on baking sheet with 1" space in between each. Optional- press down slightly to flatten a bit. But I don't, I like them to look somewhat like a traditional round macaroon. 

Bake until edges begin to brown, 7-10 minutes.

Remove from oven and let cool on a cooling rack before devouring.

Keeps for 4-5 days. Tastes great anytime the day, yes I do eat them for breakfast sometimes. Yumm. 

Did you know a "flax-meal egg" can be substituted for an egg in baking, such a good trick to make something vegan or for when you don't have fresh eggs.

These cookies were inspired by a recipe from the Minimalist Baker site that I have made a bunch of times but has since evolved into my own Triple C vegan version. This site is such a treasure for delicious, easy and healthy recipes.

Do you like the vintage Valentine's in the image above? I was led to this adorable vintage valentine animal garland tutorial online and added my own face to some of them. I am making them to add to all orders in my online shop through February 14th.