Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
Delicious! And great, crunchy texture. Based on the comments with the dough being a little sticky, I refrigerated it for a few minutes and it worked perfectly. I used a small cookie scoop and baked for 10 minutes.
The dough was way too wet. I added an extra 1/4 of flour and the dough was still very sticky. They also came out as hard as a brick (30 minutes baking time was too long!)
The dough couldn’t be rolled. I spooned it onto the cookie sheet and liquid ran out of them. They stuck to the pan and the jam made a hole in the center. Very crunchy, but I can’t get them off the cookie sheet. The dough has good flavor, so I might try again and let the dough sit to absorb the liquid.
Have made many batches of these over the years. Friends and family love them, and they are actually one of the easiest treat recipes to make.
I cannot eat coconut. Is there anything I can sub for coconut flakes or just skip it? Also, what is sorghum flour and where can I find it?
Do you bake with jam ?
Yes. Step 5 is add jam. Step 6 is bake.
My dirty secret- I ate nearly half the batch!!! I Did not have sorghum flour so used GF all purpose flour. Will make smaller cookies next time to yield 2 dozen and serve up after dinner with tea and coffee. Although, you do not need anything to eat these yummy delights with- Best oil free cookie I had in a while.
Hi – I never made these before. I followed the recipe above but the dough was gooey. I couldn’t roll them into a ball as they were so gooey so I added more oat flour. Should I refrigerate the dough for a couple hours before making them into balls and baking?
So good!! Definitely making these again!
I have been wanting to try these for a while and finally made them today. My husband and I do not eat walnuts or coconut so I substituted chestnuts. I chopped in the food processor and added a little extra since I wasn’t using coconut. They are delicious! I wish I hadn’t waited so long. These will definitely go in the rotation. Thank you for this recipe!!
I never leave reviews, but these cookies deserve it! Wow, made them because we hosted the holidays this year, and they were a huge hit. My non vegan family members loved them, and said they couldn’t believe they didn’t have animal products OR oil. They are also one of my new personal favorite cookies. Thank you for this recipe!!
SUCH a good cookie recipe. We devoured them.
What can I use instead of sorghum flour?
I’m going to try a whole wheat pastry flour.
I think that oat flour would be a suitable sub for sorghum flour.
I’d like to know the same thing.