Monday, August 22, 2011

No Bake "Brown Sugar" Cookies

Let me tell you a little bit about myself...
My favorite cookies in the entire world are sugar and short bread.
I don't eat sweets very often, and when I do it's usually in the form of fresh fruit, with the occasional cheezecake or ice-cream thrown into the mix.
Last night was strange, because I wanted cookies. But not just any cookie. No. I wanted something that would remind me of sugar cookies, with a soft melt in your mouth texture like short bread. Basically I wanted something familiar, in a form that I'd never had before. 
Are you still with me?
So I crossed my fingers, turned on some jazzy tunes, put on my apron and hoped for the best.
The result of my late-night-cookie-experiment was nothing short of a miracle. 
Coming from someone who has never been able to master the art of baking (even boxed cakes throw me for a loop), the fact that I was able to make a cookie that tastes like a real baked cookie, and in my opinion much better...I can hardly stop celebrating!!!
These little gems are SO incredibly wonderful, I can't wait for the Holidays to roll around so I can make batches of them as gifts for friends and family.  
Important Note About This Recipe
First of all - this recipe yields a LOT of cookies. You may want to only make half to start (it will also be less expensive if you do so), or freeze half of the cookie dough for another cookie craving.
This Recipe calls for an ingredient that I don't use very often, but when I do it's always necessary:
I wish I could offer another substitute for Coconut Crystals outside of regular Brown Sugar (in which case would work just fine if you're not holding yourself to a raw diet). Coconut Crystals are my "go-to" dry sweetener of choice for many reasons, starting and ending with flavor. The fact that they are a dry sweetener helps these cookies maintain a melt-in-your-mouth texture, and a caramel-sugar cookie flavor. Date Sweetener just won't cut it where these cookies are concerned, however I may embark on making a date sweetened version of these cookies if I get enough requests!
As always, please feel free to comment below if you have any substitute questions.
AtV "Brown Sugar" Cookies
As I mentioned before, this recipe yields a LOT of cookie dough. Freeze half the batch for a later use, or make it all and be prepared to have a cookie eating marathon. Just don't give yourself a tummy ache, please!
Step 1.
Food Processor Portion
2 c Macadamia Nuts
2 pinches of Salt
In your food processor proceed to grind your nuts and salt into a butter/paste - processing time is roughly about 3 minutes:
Add to your Macadamia Nuts, into your Food Processor:
1 cup Coconut Crystals
1/3 cup PLUS 2 Tbsp AtV Sour Cream
1 tsp Vanilla
Puree all of the above for 3 minutes. 
Your mixture will become a big oily ball at this point. This is a good thing!
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Step 2. 
Electric Mixer Portion
Now - Transfer the contents of your food processor to a large mixing bowl, and using your mixer add:
1 c Coconut Flour
1 c Almond Flour (you can either make this yourself, purchase it, or use Coconut Flour instead.
1/2 c (more) Coconut Crystals - yep!
1/3 c Water
Mix everything together!
Finished Cookie Dough!
What I did from here was divide the cookie dough into fours, rolled it out, and cut it up. Pretty Simple stuff:
Sprinkle your Cookies with a mixture of Coconut Crystals & ground Cinnamon.
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Step 3. 
Warming Method: 
Oven
Set your Oven at it's lowest heat
Place your Cookies on a parchment lined baking sheet
Put your Cookies into your warm oven, leaving the oven door cracked open (about 6 inches or so)
Let your Cookies stay in the oven for 30 minutes to 1 hour
Flip them and let them warm dry for another 30 minutes to 1 hour
When they are finished they will be dry (and warm!) on the outside but perfectly soft and melt-in-your-mouth good on the inside.
Let them cool completely, place them in an air tight container and store them in your fridge!
Dehydrator
Place your cookies on your dehydrator sheets
Warm/dry on 118/120f  
Let your cookies warm/dry for 30 minutes to 1 hour
Flip them and let them warm dry for another 30 minutes to 1 hour
When they are finished they will be dry (and warm!) on the outside but perfectly soft and melt-in-your-mouth good on the inside.
Let them cool completely, place them in an air tight container and store them in your fridge!

Recommended thickness - maybe a little bit thicker. Otherwise your cookies may require a little bit longer in the oven (or dehydrator if you prefer).
Happy eating!

xoxo,
Sarahfae - AtV

11 comments:

  1. I knew I would use those coconut crystals again!!! :)

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  2. Those look and sound amazing. I have never heard of coconut flour OR coconut crystals! Where do you purchase yours?

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  3. Thank you Athena and Berry!

    @Athena - I purchase everything for my recipes at my local Natural Foods store or Farmers Market. Both Coconut Flour and Coconut Crystals can be ordered online as well. Often times you will find that some brands will note Crystals as Coconut Palm Sugar instead. Good luck! :)

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  4. These look so good! I don't use sugar much but when I need to use dry sugar, coconut is always my go to. I'll have to try these!

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  5. AMAZING. You are constantly out-doing yourself, Sarahfaé!!

    I'm starting to think that I need to invest in a bigger food processor. My little 2-3 cup capacity baby just isn't gonna cut it for these...

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  6. Don't even know what to say, this looks amazing..

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  7. Wow! Those look glorious! I've always wanted to try some Coconut Crystals. Now I have an incentive! :)

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  8. so interesting! these look really wonderful, I'm so glad i have your blog in my life to open up my eyes to all these wonderful vegan possibilities :) I hope you're enjoying your summer

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  9. These look perfectly moist and perfectly delicious! If I'm making them for a potluck party, do you have any make-ahead suggestions? I could make the dough, freeze it overnight, and finish the cookies at the event if need be. Would they lose moistness if I made the cookies the night before and stored them in a container? THANK YOU!!!

    Zoe

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