Thursday, March 3, 2011

Gluten-Free Vegan Nirvana Cookies

This recipe was passed on from my friend Dana and her sister. It is a new favorite. Unrefined coconut oil, maple syrup, walnuts and almond butter marry beautifully with your choice of diverse variations.
I call them nirvana cookies because each bite is a little piece of gastronomic enlightenment. Don't be surprised if you find yourself levitating a few inches above ground . . .

Nirvana Cookies:
*1 cup rice flour, coconut flour (or regular organic white whole wheat flour)
*1/2 teaspoon baking soda
*1/2 teaspoon sea salt
*1/2 cup almond butter, or favorite nut butter
*1/3 cup maple syrup
*3 Tablespoons unrefined coconut oil
*1 teaspoon pure vanilla extract
*1/3 cup chopped walnuts, slivered almonds, pumpkin seeds or sunflower seeds

Preheat oven to 350. Line a baking sheet with parchment.
Blend all dry ingredients together in a medium bowl. Mix nut butter, maple syrup, coconut oil and vanilla in a separate mixing bowl. Add flour mixture to wet mixture. Thoroughly blend. Add nuts or seeds until fully mixed.
Roll a tablespoon of dough into a ball, place on baking sheet and gently press with fingertips to slightly flatten. Repeat with remaining dough.
Bake for 8-10 minutes or until slightly golden. Transfer to a baking rack to cool.

Serve with a glass of cold, raw, grass-fed milk (if you're not a true vegan that is).


  1. I'll be making these this weekend! Though, I may have to add chocolate.xo

  2. Yummm, just made these for my husband's lunch box. Thank you for sharing this recipe.