- Course/Dish: Cookies
- Meals: Snack
- Main Ingredient: Chocolate, Dates, Walnuts, Oats
- Difficulty: Moderate
- Cuisine: American
- Equipment Needed: Blender, Dehydrator, Food Processor
- Rainbow Green Cuisine: Phase 2
- Makes: 1 dozen
This is no ordinary cookie recipe and with the enticing combination of flavors and textures it will surely become a favorite. Chewy and sweet meets, crunchy, salty, and smoky. Don't ask, it just works! Chef Lisa Pitman modified the original recipe found in Momofuku Milk Bar's book to fit within a healthier guideline. She uses a salty, smoky coconut chip to mimic the flavor of potato chips and pretzels in the original version. Lisa states, I promise one bite offers such an awesome symphony of sweet & salty flavours that you’ll be hard pressed to resist a second. I have no idea what the original Compost Cookie tastes like – but truly, I don’t care, because I’m so smitten with this version that I’ve decided to settle. I’m not looking for a better version. I’m content to ride into the sunset with one of these in each hand." We hope you are just as content with these cookies as the vegan culinary master behind them!
1/2 cup coconut flakes
1 tsp Braggs liquid aminos, tamari or nama shoyu
1/4 tsp liquid smoke
1/4 cup caramel chips
2 cups rolled oats
1 cup walnuts
1 TBSP water
1 cup dates, pitted
2 TBSP coconut sugar
1 tsp coffee extract (or 1/2 tsp finely ground coffee)
1 tsp vanilla extract
1 TBSP black sesame seeds (substitue with unhulled white if you can't find the black ones)
1/4 cup chocolate chips (I had raw ones on hand but any non-dairy ones will work too)
1) In a bowl toss together the coconut flakes, Braggs and liquid smoke. Spread on a teflex-lined tray and dehydrate for 12 hours until crispy. Set aside.
2) Blend the rolled oats at high speed in your blender for 10-15 seconds to create a flour. Repeat with the walnuts. Do not over blend or you'll end up with a paste rather than a four.
3) In a food processor pulse the dates and water into a thick paste. Add the extracts and coconut sugar. Add the flours and pulse to combine. Transfer into a large bowl.
4) Add sesame seeds, chocolate chips and caramel chips to the cookie batter. Use your hands to mix well. Add in the coconut flakes and incorporate gently.
5) Scoop out 1 TBSP servings and roll into balls. Press into cookies and transfer to the fridge to firm up. Garnish with coconut flakes or chocolate chips, or both :)
If you have leftover coconut "bacon" it makes a tasty addition to salads throughout the week!