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Hello everyone, it is time for another Lady Behind the Curtain Dessert Challenge! This month’s ingredients are…..honey and walnuts. My brain instantly went to baklava, but I was afraid that everyone else would think the same thing!
So I mulled the ingredients over for a few days, and then remembered that I do not even use walnuts in my baklava. I have always used pecans, just like in my healthy vegan cookies…aka Chocolate Chip Oatmeal Pecan Cookies, and Chocolate Peanut Butter Oatmeal Cookies. Okay, so what if I switch up the flavors…yet again…and create Vegan Baklava Cookies!!
How to make Baklava Cookies:
So I got together all of my ingredients while dreaming of baklava…yum! I switched things up this time, and decided to try coconut sugar in place of the evaporated cane juice…..
(it worked perfectly by the way) and then it hit me, honey is not vegan!! I went on line to double check, and sure enough, not vegan. 🙁 So I needed to change the name, and start taking photos. I missed whisking in the honey, almond butter, oil, coconut milk, and extract.
Next we add the flour, baking soda, salt, cinnamon, ground flax seeds, and wheat bran and give it a good stir to combine…..
This dough is very thick and sticky. Next, stir in the oats and lemon zest…..
Finally, stir in the chopped walnuts…..
I always use a small cookie scoop so every cookie will be the same size, but I’m weird like that. Place cookies on parchment paper or silpat covered baking sheets…..
and place in a preheated 425 degree oven. Bake for 6 minutes, remove from the oven, and allow to cool on the baking sheet for 10 minutes…..
Move cookies to a wire cooling rack, and allow to cool completely before devouring…..
These cookies are firm, but gooey in the center. Best of all, they remain soft for days…assuming they last that long! 😉
I could have added a syrupy glaze to make them more like baklava, but then they would no longer be healthy. While they may not be low calorie, they are made with organic, natural ingredients. They are also egg-free, dairy-free, and can be made vegan if you substitute agave nectar or maple syrup for the honey.
- ⅓ cup coconut sugar or evaporated cane juice
- ⅓ cup almond butter
- ⅓ cup coconut milk box (or almond milk)
- ⅓ cup honey sub agave nectar for vegan
- 2 Tablespoons sunflower or coconut oil
- 1 Tablespoon pure vanilla extract
- 1 cup whole-wheat pastry flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon ground flax seeds
- 1 Tablespoon wheat bran
- 1 cup old-fashioned rolled oats
- 1 teaspoon freshly grated lemon zest
- ½ cup finely chopped walnuts
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper or silpat.
- In a large bowl, whisk together the coconut sugar, almond butter, coconut milk, honey, oil, and extract.
- Stir in the flour, baking soda, salt, cinnamon, flax seeds, and wheat bran.
- Once combined, stir in lemon zest, walnuts, and rolled oats.
- Using a small cookie scoop (Tablespoon size), drop onto prepared baking sheets. Bake for 6 minutes.
- Remove from the oven and let cool on baking sheets for 10 minutes.
- Transfer cookies to a wire cooling rack, and allow to cool completely.