This post has been generously sponsored by Florida Crystals®
I am a fan of both composting and cookies. But a compost cookie? I know what you may be thinking. However, make no mistake, this is not a “hippy dippy” cookie using the leftover fiber from your juicer. A compost cookie is traditionally made with potato chips, pretzels, ground coffee, graham crackers, chocolate chips and butterscotch chips. It is essentially like an everything but the kitchen sink dessert. A dynamic cookie where every bite is a little different.
I love this concept! However, I seldom have items like potato chips and coffee ground in my home. What I do frequently find in my cabinets are nearly empty jars of bulk nuts, dried fruits and opened bags of chocolate chips. I decided to put my own spin on this cookie using my pantry dregs. Thus, the healthier compost cookie was born!
One of my favorite things about these healthier compost cookies is the flexibility to make them your own based on what you have in your kitchen. Try any nuts, you could even use seeds, sub the cherries for pretzel pieces if not gluten free. The options are endless. Feel free to get creative!
One thing I highly recommend when making treats like these healthier compost cookies is a quality sugar like Florida Crystals®. Florida Crystals® is the only organic raw cane sugar farm in the U.S. and all of their products are certified organic, non-GMO, kosher and vegan. Yes, certified vegan. Did you know most conventional sugar brands are not vegan? Unfortunately, they use bone char as decolorizing filter to make sugar white. Because bone char is not an organic ingredient, look for certified organic sugar like Florida Crystals® to ensure the sugar you use is vegan friendly.
Okay, so organic sugar is vegan, but is it environmentally friendly?
The conventional sugar industry has been widely criticized for its detrimental environmental impact. Including, extensive water and land use, GMOs, fertilizers, synthetic pesticides, herbicides and destruction of biodiversity. The conventional processing of sugar can be resource intensive. Florida Crystals® is 100% committed to a zero-waste process. It efficiently extracts, reclaims and repurposes these valuable resources so nothing going to waste. The process is so efficient that not only do they use zero energy from the grid and discharge zero water beyond our farms—they’re actually able to add excess electricity back into the local power grid!
Florida Crystals® practices crop rotation to replenish the soil, eliminate weeds and pests, and provide much-needed food to our community. They use techniques like precision agriculture allowing them to use fewer resources to achieve better results. Florida Crystals® also has an innovative barn owl program that helps them reduce pests naturally without use of pesticides.
You can read more about all their innovative and ever evolving sustainability practices and values here. Now, let’s make some cookies!
- 2 cups 1:1 gluten free flour or all-purpose flour
- 1 cup rolled oats
- 3/4 cup refined coconut oil or vegan butter melted
Florida Crystals® Organic Raw Cane Sugar
- 3/4 cup Florida Crystals® Organic Brown Raw Cane Sugar packed
- 1/2 cup apple sauce
- 2 tsp vanilla extract
- 1 tsp salt
- 2 tsp baking powder
- 1/2 cup vegan chocolate chips
- 1/3 cup macadamia nuts chopped
- 1/3 cup craisins
- 1/3 cup dried cherries
- 1/3 cup walnuts chopped
In a separate bowl, sift together 1:1 gluten free flour, oats, salt and baking powder. Gradually stir the dry ingredients into the wet until well incorporated.
Fold in the vegan chocolate chips, macadamia nuts, craisins, dried cherries and walnuts. Cover the bowl of cookie dough and set in the refrigerator to chill for at least 2 hours.
Preheat oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper. Roll dough into 2 tbsp balls and place onto baking sheet 2 inches apart. You will need to bake in several batches.
Bake cookies for 12-13 minutes or until edges are golden. Allow the cookies to cool for 1 minute before using a spatula to trader to a cooling rack. The cookies may seem soft but they will firm up.
Store in an airtight container for a week.
Unrefined coconut oil works as well, it will just lend a coconut flavor to the cookies.
You can use regular all purpose flour in place of the 1:1 gluten free flour.