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One Part Plant is local lady Jessica Murnane's "guide to clean food and a happy head." Murnane partners with restaurants and chefs to introduce more plant-based items to their menus; her deliciously designed website offers healthy recipes for everything from almond-butter curry sauce to pesto veggie bowls. And now, Murnane has a year's worth of cookie recipes ready for the downloading.
Her e-cookbook A Year of Cookies! ($9.99, available here) has easy-to-make, plant based cookie recipes for every month of the year. After making a batch of goodies for a friend, "it hit me how much I love sharing cookies and plant-based baking with others," Murnane said. "I really wanted to put together
a cookbook, so I enlisted some big names to help. Floriole even shared the recipe for their Hazelnut cookie which is the best ever!"
Murnane was sweet enough (get it?) to share the recipe that inspired the book; whip out your mixing bowl, your cookie sheet, and read it below.
1 cup natural almond butter
1/2 cup real maple syrup
1 teaspoon vanilla
1/4 teaspoon salt
1-2 cups crispy rice cereal (I used Barbara's Brown Rice Crisps)
1 bar of dark chocolate (I used Alter Eco Blackout)
Line a cookie sheet with parchment paper. In a large bowl, stir almond butter, maple syrup, vanilla, and salt until combined. Add cereal a bit at a time until the batter is thick enough to roll into balls. The thinner your almond butter, the more cereal you'll need. Roll mixture into quarter-sized balls and place on cookie sheet. Gently press down on each to flatten.
Melt chocolate and drizzle it over each cookie with a spoon (about two teaspoons per cookie). Put cookie pan in the freezer for a few hours or until cookies aren't sticky to the touch.