The Vegan Magic Cookies Wonder are delicious and contains 185 calories per serving. It takes 29 minutes to prepare this dessert. It contains all-purpose flour, rolled oats, unsweetened shredded coconut, vegan chocolate chips, walnuts, baking soda, pecans, brown sugar, maple syrup, melted coconut oil, ground flaxseed, warm water, salt, vanilla extract, and baking powder. We may pair this recipe with espresso, oat milk, vegan vanilla ice cream, fruit salad, cappuccino, almond milk, chocolate truffles, mixed nuts, or mini cupcakes. Keep these Vegan Magic Cookies Wonder in the refrigerator for seven days.
STATS:
- Total Time: 29 minutes
- Cuisine: American
- Servings: 18 cookies
- Course: Dessert
- Preparation Time: 15 minutes
- Calories: 185 kcal
- Serving Size: 1 cookie
- Cooking Time: 14 minutes
- Diet: Vegan
EQUIPMENT:
- Measuring spoons
- Silicone spatula
- Cookie scoop
- Baking tray
- Small mixing bowl
- Measuring cups
- Wooden spoon
- Baking paper
- Large mixing bowl
- Cooling rack
INGREDIENTS:
- ⅓ cup brown sugar
- Half tsp baking powder
- 1 cup all-purpose flour
- Half cup vegan chocolate chips
- 1 cup rolled oats
- Half cup unsweetened shredded coconut
- Quarter cup maple syrup
- 2 tbsp ground flaxseed
- Quarter tsp salt
- ¼ cup chopped walnuts
- 5 tbsp warm water
- Quarter cup melted coconut oil
- ¼ cup chopped pecans
- 1 tsp vanilla extract
- Quarter tsp baking soda
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- We use this flour to provide structure and soft texture to the cookies. You may use gluten-free flour blend as per your preference.
ROLLED OATS:
- They give chewiness and keep the cookies moist. You may use quick oats as an alternative.
UNSWEETENED SHREDDED COCONUT:
- It includes chewy texture and a classic coconut taste to the recipe. Include chopped seeds if you are not using shredded coconut.
VEGAN CHOCOLATE CHIPS:
- They give melty chocolate in the cookies and give sweet taste. You may use chopped vegan chocolate as another idea.
BROWN SUGAR:
- It includes moisture and a light caramel taste to the dessert. You may use organic cane sugar as a substitute.
MAPLE SYRUP:
- This syrup makes the cookies naturally sweet and keep them soft. You may add date syrup as a replacement.
VANILLA EXTRACT:
- Vanilla extract improves the sweet tastes and give gentle aroma. You may use almond extract as per your choice.
INSTRUCTIONS:
- First, warm the oven to 350°F and cover the tray with baking paper.
- Mix the water with ground flaxseed for five minutes.
- In the bowl, mix flour, oats, baking powder, salt, brown sugar, baking soda, shredded coconut, chocolate chips, walnuts, and pecans.
- Include the flax mixture, maple syrup, melted coconut oil, and vanilla extract, then mix to make the soft cookie dough.
- Scoop equal portions of the mixture on the tray and leave two inches of space between them.
- Bake them for 14 minutes, then cool for 5 minutes.
- Lastly, transfer the cookies to the cooling rack to cool them completely.
SERVING SUGGESTIONS:
HOT DRINKS:
- Fresh Brewed Coffee
- Espresso
- Cappuccino
- Café Latte
- Chai Tea
- Earl Grey Tea
- Green Tea
- Peppermint Tea
- Chamomile Tea
- Vegan Hot Chocolate
COLD DRINKS:
- Almond Milk
- Oat Milk
- Soy Milk
- Coconut Milk
- Iced Coffee
- Cold Brew
- Iced Chai Latte
- Vanilla Oat Milkshake
- Fresh Lemonade
- Berry Smoothie
ICE CREAM:
- Vegan Vanilla Ice Cream
- Vegan Chocolate Ice Cream
- Coconut Ice Cream
- Salted Caramel Vegan Ice Cream
- Strawberry Vegan Ice Cream
- Banana Nice Cream
FRUIT:
- Fresh Strawberries
- Raspberries
- Blueberries
- Blackberries
- Sliced Bananas
- Apple Slices
- Pear Slices
- Orange Segments
- Grapes
- Kiwi Slices
DESSERT:
- Brownies
- Chocolate Mousse
- Cheesecake
- Coconut Pudding
- Rice Pudding
- Chia Pudding
- Fruit Parfait
- Vegan Cupcakes
- Chocolate Truffles
- Energy Bites
DIPS AND SAUCES:
- Chocolate Sauce
- Peanut Butter
- Almond Butter
- Cashew Butter
- Coconut Caramel Sauce
- Raspberry Sauce
- Strawberry Compote
- Blueberry Compote
- Vegan Whipped Cream
- Vanilla Yogurt Dip
BRUNCH:
- Overnight Oats
- Vegan Pancakes
- Vegan Waffles
- Cinnamon Rolls
- Granola
- Yogurt Parfait
- Breakfast Smoothie Bowl
- Baked Apples
- Banana Bread
DESSERT:
- Vegan Fudge
- Coconut Macaroons
- Gingerbread Cookies
- Peanut Butter Balls
- Chocolate Bark
- Date Balls
- Mini Vegan Muffins
- Biscotti
- Shortbread Cookies
- Chocolate-Covered Strawberries
TIPS:
- Toast the nuts and coconut for 5 minutes then include in the dough for richer taste.
- Press some vegan chocolate chips on top of the cookies before baking for a better look.
- Cool the cookies well then store them for later use.
STORAGE INFORMATION:
FRIDGE:
- Put the cookies in the box to store for one week.
FREEZER:
- In the vessel, include the baked cookies to freeze for three months.
FAQs:
How can I make this dessert nut-free?
- You may add sunflower seeds instead of nuts for the desired version.
Can I include different chocolate in this recipe?
- You may use any vegan chocolate chips as per your choice.
What makes the cookies dry?
- Including too much flour or baking for longer makes them dry.
Can I make the dough early?
- Yes, refrigerate the dough 24 hours ahead and bake when needed to serve.
NUTRITIONAL INFORMATION:
Net Carbs: 18 grams
Total Carbs: 22 g
Fiber: 4 grams
Calories: 185 kcal
Protein: 4 grams
Iron: 1.3 g
Calcium: 45 grams
Vitamin A: 18 IU
Sodium: 95 grams
Potassium: 150 g
