Maple, Walnut and Coconut “Bacon” Cookies

Difficulty: Easy

Makes 24 cookies (approx)

I told you that my Coconut “Bacon” was versatile! As winter rolls around, smokey and maple flavours go so well together, which is why I whipped up this batch of maple, walnut and coconut “bacon” cookies. You may think this sounds a little gross but I promise you it’s amazing. I’m thinking of perhaps mixing some of the refrigerated dough through ice cream. Oh. My. Word.

Ingredients

• 1 teaspoon egg replacer powder
• 2 tablespoons water
• 1 cup vegan margarine
• 1 cup raw caster sugar
• 2 teaspoons maple extract
• 1 teaspoon vanilla extract
• 1 1/2 cups plain flour
• 2 teaspoons baking powder
• 3/4 cup walnuts, crushed
• 3/4 cup coconut “bacon” (recipe here)

Method

1. Preheat oven to 180°C and line two baking sheets with baking paper.
2. In a small bowl, whisk together the egg replacer and water, set aside.
3. In a large bowl, cream together the margarine and raw caster sugar before adding the egg replacer mixture and extracts.
4. Next, sift in the flour and baking powder and mix until well combined.
5. Fold the coconut “bacon” and walnuts into the dough.
6. Using a tablespoon as a measure, create balls of dough and place them evenly on the baking sheets (12 per sheet should be enough room to not have them stick together).
7. With the back of a wet spoon, light press down on each ball to flatten slightly.
8. Bake for 15-20 minutes until golden.
9. Allow to cool completely before serving.