These cookies will make you believe in magic, because they’ll disappear right before your eyes! Myra says that there are few things she absolutely can’t resist, and these cookies are one of them. The combination of coconut, toasted almonds and raspberry jam is hard to beat. Myra makes them with homemade raspberry jam from the original Earthbound raspberry bushes, which makes them extra special, but any high-quality jam will be almost as delicious. They are wonderful still warm from the oven, but be sure to let them cool for 15 minutes so you don’t burn your mouth on the hot jam. The flavor is best when they’ve cooled completely.
From Straight from the Earth: Irresistible Vegan Recipes for Everyone by Myra Goodman and Marea Goodman
Prep time: 30 min | Cook time: 20 min | Total time: 50 min | 15 Servings
Very hot water (about 180 degrees F)
Melted coconut oil (see note)
whole wheat pastry flour
raw, unsalted almonds (lightly toasted and finely chopped)
unsweetened shredded coconut
Position a rack in the middle of the oven and preheat to 325 degrees F. Lightly grease a baking sheet and set aside.
In a large mixing bowl, combine the flaxseed with the hot water. Allow to sit for 5 to 10 minutes until it thickens (this is our egg substitute). Whisk in the oil and sugar.
In a medium bowl, whisk together the flour, baking powder and salt. Stir the flour mixture into the wet ingredients until just combined, then fold in the nuts and coconut. The mixture will be dry and crumbly but will hold together when squeezed.
Using a tablespoon measure, scoop out 15 slightly heaping tablespoons of dough and roll them into balls. Place the balls on the prepared baking sheet and press down until they are about 2 inches wide and 1/3 inch thick, pressing the sides together to keep them from breaking apart. Using your thumbs, press indentations in the center of each cookie that are big enough to hold 1 teaspoon of jam, repairing any big cracks as you go. Fill each indentation with jam.
Bake until the cookies are golden brown, 15 to 20 minutes. Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes before transferring them directly onto the rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 1 week.
Note: Coconut oil is extracted from coconut meat. We like to use extra-virgin coconut oil, which is not refined, so it maintains all its good nutrients. Coconut oil is an extremely healthy oil because it’s readily absorbed into the body, requiring less digestion than other fats, and its acid profile contains immune-supporting nutrients like lauric acid. It’s difficult to get an accurate fluid cup measurement when the oil is in its solid form, and coconut oil stays hard at temperatures below 76 degrees F, so we generally melt the entire jarful and then measure out the oil. Any unused oil will slowly resolidify, and its perfectly fine to melt the oil many times. If you need only a small amount, you can use either of these methods until it seems like there is enough melted oil for your recipe, without having to wait for the entire jar to liquefy:
1) Stovetop – Place the entire jar of hard coconut oil (with the lid screwed on tightly) in a small saucepan of water over medium-low heat. If the water begins to boil, you can turn off the heat and the coconut oil will continue to melt. As soon as the oil liquefies, remove the jar from the water, dry it off, and measure out the quantity you need.
2) Microwave – Remove the lid and then place the entire jar of coconut oil in the microwave. Heat on high in 30-second intervals until the coconut oil melts.
Per serving (1 cookie): Calories 180, Fat 12 grams, Cholesterol 0 mg, Sodium 50 mg, Carbohydrates 18 grams, Fiber 2 grams, Sugars 10 grams, Protein 2 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin C 2%, Calcium 2%, Iron 4%.
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