I haven’t dabbled much in “raw” foods. It’s not that they seem intimidating or anything, I guess it’s just because I have had this preconceived notion that baked is better. But when I saw Shutterbean post this recipe I thought it was definitely time to give a raw recipe a try. Plus, I’ve been eating so cleanly since the beginning of the year and, while I’ve been craving a sweet treat, I didn’t want to derail my progress. Another benefit to this recipe? It’s raw, vegan, and gluten free!
Shutterbean’s Vanilla Walnut “Shortbread” (makes 24 cookies)
2 cups raw walnuts
1 cup shredded coconut (I use sweetened)
1/4 cup honey
1 tsp. vanilla
1/8 tsp. sea or kosher salt
Making this recipe couldn’t be easier – load all of the ingredients up in a food processor and let it rip.
Pulse the mixture until the walnuts and coconut are ground down and look like breadcrumbs. The mixture is not going to be completely smooth, it will have some texture, but it should stick together when pinched between your fingers. If you find the mixture is not wet enough or is not coming together, add a few teaspoons of water.
Transfer the “dough” into a large, shallow bowl. This will make for much easier cookie dough rolling. Have a cookie sheet lined with either wax or parchment paper nearby. Roll the “dough” into 1 inch balls and place on the paper.
When all of the dough has been rolled into balls, use a flat bottomed glass to smoosh each ball into a thin cookie.
You can press the “dough” as thin or thick as you want. Though, remember, the thinner the dough, the harder it will be to peel off the bottom of the glass. I found that dipping my fingers in cold water helped to coax the dough from the glass.
Transfer the cookie sheet to the freezer to let the cookies set for at least 30 minutes. An hour or more is ideal.
That’s it! You now have perfectly delicious raw, vegan, and gluten free treat. Something about how the walnuts and coconut come together with the honey really do taste buttery and nutty like actual shortbread. It’s kind of mindblowing.
These cookies will last in a tightly sealed tupperware container in the freezer for up to 3 months.