Bird’s Nest Cookies

Our friend and amazing vegan chef Laura Beaulac, sent us this recipe from Nature’s Recipes written by Farah Moolji Nazarali.  It is a brilliant vegan version of the grandmother classic.  Remember to get jam made with pectin, not gelatin with no added refined sugar. These vegan cookies, along with a cup of  tea and a good book make for a perfect afternoon.

Preheat oven to 350 F

Ingredients:

2 1/4 c spelt flour

1/4 tsp sea salt

1/2 c almonds (ground)

1/2 c coconut oil (melted)

1/4 c maple syrup

1/2 c agave nectar

1 tsp apple cider vinegar

1 tsp vanilla extract

1/4 cup warm water

1/4 cup jam (added after cooked)

Directions:

Combine dry ingredients together.

Combine wet ingredients together.

Add dry to wet slowly.

If dough is too sticky, add more flour.

Roll into little balls and flatten with your thumb.

Bake for 10-12 mins.

Remove and let cool.

Add jam to middle of cookies!

*Recipe courtesy of Farah Moolji Nazarali from http://thesmilingyogi.com/index.php

~The Vegan Project

Forward to a friend