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Christmas Treasure Cookies

Prep Time 15 minutes
Cook Time 9 minutes
Servings 24 cookies (depending on size)

Ingredients

  • 1 1/2 cups graham cracker crumbs *see notes
  • 1/2 cup all purpose flour
  • 2 tsp baking powder
  • 1 (11.25 oz.) can sweetened condensed coconut milk *see notes
  • 1/2 cup vegan butter at room temp
  • 1 1/3 cups shredded coconut *see notes
  • 2 cups semi-sweet chocolate chips *see notes
  • 1 cup chopped walnuts

Instructions

  1. Preheat oven to 375 degrees

  2. Add graham cracker crumbs, flour, and baking powder to a small bowl and mix until fully combined

  3. In a separate bowl, use a whisk or hand mixer to beat the coconut condensed milk and room temperature butter until smooth

  4. Add the crumb mixture to the wet ingredients and mix well

  5. Fold in the coconut shreds, chocolate chips, and walnuts

  6. Wrap the bowl in plastic wrap and chill the dough in the refrigerator for at least 30 minutes (This step is important! It helps acheive a more structured cookie)

  7. Using a cookie scoop or tablespoon, form a ball and place onto ungreased cookie sheet or parchment paper

  8. Bake for 8 to 10 minutes, or until the bottoms are lightly browned (I found that 9 minutes was the perfect time)

  9. Let cookies completely cool and enjoy!

Recipe Notes

*If you cannot find vegan graham cracker crumbs; Nabisco Original Graham Crackers and Keeblers Original Graham Crackers are vegan. You can pulse these in a food processor until they are crumbs

*The brand of coconut condensed milk I use is "Nature's Charm." You can find this at Wegmans, Whole Foods, or online

*I use sweetened coconut shreds, but I'm sure unsweetened could work too

*I use a bag of Enjoy Life's semi-sweet mini chocolate chips. It falls a tad short of 2 cups, but the cookies still come out delish!