CCCCCookies (Candy Cap Coconut Cashew Cookies)
This vegan, gluten-free recipe was a hit at one of our Albion forays, with many attendees asking for the recipe.
by Maurissa Dorn
CCCCCookies Candy Cap Coconut Cashew Cookies. Photo by Megan Simon & Joe Nudell
Method
Process cashews in a blender or food processor into tiny crumbles (nearly butter). Transfer to large mixing bowl.
Process coconut the same way into tiny pieces. Add to bowl.
Add brown sugar and the 2 tsp. powdered candy caps to bowl.
Sprinkle salt and baking soda over other ingredients.
Mix with an electric mixer, making sure to break up any clumps of brown sugar, etc. (An occasional large piece of coconut or cashew is okay!)
Add coconut milk, coconut oil, and vanilla. ½ tsp. minced dried candy caps. Briefly mix using "stir" or "low" speed until incorporated (leaving crunchy nut pieces and minced candy caps intact).
Form into 1" balls and space 2" apart on an oiled baking tray.
Bake at 350° until slightly browned on edges and top (8 to 10 minutes).
When they come out of the oven, gently press to half height with a spatula if poofy (will depend on the coconut milk you use).
Let cool, and serve!
Recipe contributed:
January
2023
Thank you all very much for a wonderful weekend in Albion. Everyone was so friendly and welcoming, and I learned so much!!
Many of you asked for my cookie recipe, so here it is. Let me know if you make it! I adapted it, including heaping the cashews a bit. I'd love to see pictures/get any feedback you may have.
—Maurissa Dorn
I sadly didn't make it to Albion, but this recipe looked great, so last night I had a whole mushroom evening and baked a batch (see picture above) while our Cortinarius & porcini dye pots were simmering. Everyone I gave a cookie to really loved it.
—Joe Nudell
Objective:
Dessert
Total Time:
About 30 mins
Yield:
24 to 30 cookies
Suggested Mushrooms:
- Candy cap (Lactarius fragilis, Lactarius rubidus, Lactarius rufulus)
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Ingredients
1 ½ heaping cup whole raw cashews
1 cup raw coconut flakes
½ tsp. minced dried candy caps*
2 tsp. powdered dried candy caps*
⅓ cup brown sugar
¼ tsp. vanilla extract
¼ tsp. baking soda
¼ tsp. salt
¼ cup liquid coconut oil (may need to heat/melt)
2 Tbsp. coconut milk
Cookie sheet
Blender or food processor (for chopping nuts)
Spice grinder (if making your own CC powder)
Clean pepper grinder (or sharp knife)
Electric mixer (for convenience)
* For example, start with about 5 grams (0.18 oz.) of dried candy caps. Use a sharp knife (or a pepper grinder set to coarse) to finely mince a couple mushrooms until they're the size of coarse ground pepper (about 1/16"), and measure out ½ tsp. Then add use a spice grinder to finely powder the remaining bits along with more of the dried candy caps until you have 2 tsp. powder.