When my good friend BB Arrington (@bb.arrington) posted these cookies to her Instagram story, I knew I had to make them. They use the pulp from homemade nut milk and are therefore, low to no waste, or as BB call’s them “trash to treasure.” With her permission, I am sharing her recipe for delicious morsels that happen to be gluten, dairy, soy, and sugar free, and obviously vegan. Note: you will have to make plant milk first, so this is really a 3-for-1 deal.
So I made a cashew, oat, coconut mylk with the ratios:
– 3/4cup soaked and drained cashews (hot water for 30min)
-2/4 cup oats (yes I know that’s 1/2 cup, but its easy to remember “3 2 1”)
-1/4 cup raw shredded (small) coconut. you can swap the oat and the coconut ratio if you want (4 cups water, a dash of salt, 1 minute blend, strain through nylon milk bag… it feels gross…)
-Pre heat oven to 400
-Wet pulp and mix with: 1 cup shredded coconut 1/4 cup maple syrup
-Pecans to liking
-Semi-Sweet Chocolate chips to liking
-Vanilla to liking… I legit didn’t use a spoon– just threw it in there Salt to liking… can you tell I’m averse to measuring?
-Roll in to golf balls or larger, but flatten to disks. Cookies won’t spread, so fit on baking sheet as you like. I used a Silpat, so I didn’t have to worry about sticking, but the fat in the coconut and what may be left from the cashews doesn’t really work as a barrier so I bet it would stick without parchment or non stick tools
-20 minutes….. I know a long time. the smell won’t really fill the kitchen, which sorta blows, an they don’t come out looking gorgeous, but they taste great. Edges should be brown, but center will just sorta be that ugly color. I have no idea how long I let them cool… I ate dinner after I took them out of the oven, but they were good to go for dessert.