Look! It’s a slightly different (but still dead easy) biscuit recipe! This time, it’s vegan!
I love the idea of two ingredient cookies, where you get a sweetened nut butter and some flour – or chocolate tahini and rice flour and make a biscuit and then bake it. But let’s face it, sometimes two ingredients isn’t enough. I found myself eyeing off one of those chocolate and coconut butter spreads in the supermarket and thinking, you know, add a glacé cherry and you’re kind of half way to a cherry ripe here. And then I thought, yeah, but you need a bit more coconut.
And… that was it, really. So here you have them – cherry ripe cookies that are vegan and gluten-free. They are a little chewy and only just barely sweet – most of the sweetness comes from the cherries – but they are nicely chocolatey and coconutty. (There is a definite air of chocolate crackle to these, too. That whole coconut and chocolate thing will do that.)
Ooh, and I just realised how you could make vegan gluten-free LAMINGTON cookies, by replacing the cherry with jam! The possibilities are endless…
Your shopping list
150g chocolate coconut spread (I used Pure Harvest Coco2Almond spread, which purports to be a health food, but don’t worry, there’s nothing healthy about these cookies)
100g almond meal
50 g shredded coconut
12-16 glacé cherries