A while back I posted a recipe for what I boastfully called “The Ultimate Cookie” that’s been one of the most popular recipes on this blog. It was my own take on Bunners’ (a gluten-free vegan bakery based in toronto) gypsy cookie. And I must say that even after all this time, this recipe keeps me coming back.
But there’s a new cookie in town.
These days when the weekends roll around and I find myself hunting for a treat, I’ve been finding myself reaching for another Toronto baker’s fare – a local raw vegan kitchen called Earth & City, and more specifically their INSANELY delicious “Cowgirl Cookie.” I’ve been obsessed with these babies for years but the price tag (about $3 a cookie) has kept my cravings in check…until now. Today I decided that rather than springing the $3 for my favourite treat, I’d whip up my own version and see how things went.
All I can say is “Holy Cowgirl.”
These guys are naturally sweetened (for all you folks cutting out sugar this month) plus they are full of fibre and healthy fats so they won’t leave you craving more sweets after eating them. Perfect for kicking your sunday afternoon cookie craving. Hope you enjoy them as much as I do!
The Weekend Cookie
150 grams dates (around a cup) – if they aren’t soft I’d recommend soaking them first
150 grams ripe banana (about 1.5 bananas)
2 cups oats
1 cup unsweetened shredded coconut
3 oz good quality dark chocolate, chopped coarsely into chunks
1/4 cup coconut oil
pinch of cinnamon
pinch of salt
1. Preheat oven to just under 300 degrees.
2. Place bananas in a food processor and blend until they are smooth.
3. Add dates and continue blending until the mixture is thick and smooth. Add 1/4-1/2 cup of water if necessary.
4. Pour date/banana mixture into a big mixing bowl, then add oats, coconut, oil, chocolate chunks, cinnamon and salt. Mix until well combined.
5. Use a 1/4 cup measure to scoop mixture and your palms to form it into medium sized cookies. The dough won’t stay together like regular cookie batter but it should stick when you press it. If not, refrigerate for an hour or so and it should be easier to work with. Place on parchment lined baking sheet.
6. Keep forming cookies until you’ve made about 18-20 cookies.
7. Bake for 30 minutes at low heat – I suggest 275-300 degrees.
8. Remove from oven and let the cookies cool completely (this will also keep them from crumbling) before removing.
These store in the fridge for 5-7 days or in the freezer for as long as your will power allows.