Compost Cookies

A vegan, gluten-free version of a compost cookie, made by blogger Plant Based Blonde. Use pantry staples to make this simple and delicious cookie.

Prep Time

2 hours and 15 minutes

Bake Time

12 minutes

Yields

32 cookies

Meet the Chef: Caroline Ginolfi

Caroline Ginolfi is a Philadelphia the bested influencer behind Plant Based Blonde. She is a certified wellness coach and plant based nutritionist sharing recipes and tips to lead a healthier, more compassionate and sustainable lifestyle.

Ingredients


  • 3/4 cup Refined Coconut Oil or Vegan Butter, melted
  • 3/4 cup Florida Crystals® Regenerative Organic Raw Cane Sugar
  • 3/4 cup Florida Crystals® Regenerative Organic Light Brown Sugar
  • 1/2 cup Apple Sauce
  • 2 tsp Vanilla Extract
  • 2 cups 1:1 Gluten-Free Flour
  • 1 cup Rolled Oats
  • 1 tsp Salt
  • 1/2 tsp Baking Powder
  • 1/2 cup Vegan Chocolate Chips
  • 1/3 cup Macadamia Nuts, chopped
  • 1/3 cup Craisins
  • 1/3 cup Dried Cherries
  • 1/3 cup Walnuts, chopped

Instructions

Step 1

In a large bowl, whisk together the melted coconut oil or vegan butter, Florida Crystals® Regenerative Organic Raw Cane Sugar, Florida Crystals® Regenerative Organic Light Brown Sugar, apple sauce and vanilla.

Step 2

In a separate bowl, sift together 1:1 gluten-free flour, oats, salt and baking powder. Gradually stir the dry ingredients into the wet until well incorporated.

Step 3

Fold in the vegan chocolate chips, macadamia nuts, craisins, dried cherries and walnuts.

Step 4

Cover the bowl of cookie dough and set in the refrigerator to chill for at least 2 hours.

Step 5

Preheat oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper. Roll dough into 2 tbsp balls and place onto baking sheet 2 inches apart. You will need to bake in several batches. 6. Bake cookies for 12-13 minutes or until edges are golden.

Step 6

Allow the cookies to cool for 1 minute before using a spatula to trader to a cooling rack. The cookies may seem soft but they will firm up.

Chef's Tip

Store in an airtight container for a week.
Unrefined coconut oil works as well, it will just lend a coconut flavor to the cookies.
You can use regular all purpose flour in place of the 1:1 gluten-free flour.

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER

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