Compost Cookies

May 24th, 2012 · Lisa · gluten-free, raw, Recipes, Sweet · Comments

My goodness you all know how to make a girl feel special.

I am so happy to hear that you’re enjoying the new VCC design. My comfort level with wordpress is slowly increasing and hopefully the wonky spacing issues will be a thing of the past. I believe the RSS feed has now been redirected. If you had subscribed in the past it should be working seamlessly again. If you haven’t subscribed or you’re having trouble seeing my updates please click on the RSS feed button above (it is the second icon next to Stay Connected).

Today I get to reveal another new bell and whistle of this site – the print recipe function – which means, I have a new recipe for all of you! Yay! (I realize it’s been awhile).

I need to warn you before you read any more. The ingredient list for this recipe is going to sound a bit unusual but I promise the final result is absolutely unforgettable. It is a cookie that contains both coffee extract and coconut bacon. But don’t let that dissuade you – I promise one bite offers such an awesome symphony of sweet & salty flavours that you’ll be hard pressed to resist a second.
The idea for these cookies did not pop into my mind fully formed – instead – like a twisted game of telephone – the details of the recipe morphed slowly from the source of inspiration past a few points of input into the incredibly, delicious cookies that have been satiating me all week long.

I have to thank Kate for the initial seed – two weeks ago, while flipping through cookbooks in her kitchen she mentioned veganizing the famous Compost Cookie recipe in Momofuko Milk Bar‘s book. After reading the recipe I couldn’t stop thinking about combining chocolate, potato chips and pretzels in a cookie. But…I don’t eat pretzels and potato chips, so, what’s a girl to do?

Get creative.

Once back in my own place, I found the
recipe online and started to think about playing with the textures and flavours of the original to create an interesting, enticing, raw vegan recipe that would satisfy my cravings and my curiosity.
First up, I realized I could create a smoky, salty coconut chip that would mimic some of the flavours and textures offered by the pretzels and potato chips in the original recipe.

Once I got that part figured out, I started playing with the other elements, considering the role they played in the recipe and brainstorming alternative options that better fit my preferences.

I have no idea what the original Compost Cookie tastes like – but truly, I don’t care, because I’m so smitten with this version that I’ve decided to settle.  I’m not looking for a better version. I’m content to ride into the sunset with one of these in each hand.

Plus, I had enough “coconut bacon” around all week to toss into my salads which was an amazing addition.
Maybe that’s the secret to every successful recipe – a little sprinkle of coconut bacon.

Compost Cookies


  • 1/2 cup coconut flakes
  • 1 tsp Braggs liquid aminos, tamari or nama shoyu
  • 1/4 tsp liquid smoke
  • 1/4 cup caramel chips
  • 2 cups rolled oats
  • 1 cup walnuts
  • 1 TBSP water
  • 1 cup dates, pitted
  • 2 TBSP coconut sugar
  • 1 tsp coffee extract (or 1/2 tsp finely ground coffee)
  • 1 tsp vanilla extract
  • 1 TBSP black sesame seeds (substitue with unhulled white if you can't find the black ones)
  • 1/4 cup chocolate chips (I had raw ones on hand but any non-dairy ones will work too)


  1. In a bowl toss together the coconut flakes, Braggs and liquid smoke. Spread on a teflex-lined tray and dehydrate for 12 hours until crispy. Set aside.
  2. Blend the rolled oats at high speed in your blender for 10-15 seconds to create a flour. Repeat with the walnuts. Do not over blend or you'll end up with a paste rather than a four.
  3. In a food processor pulse the dates and water into a thick paste. Add the extracts and coconut sugar. Add the flours and pulse to combine. Transfer into a large bowl.
  4. Add sesame seeds, chocolate chips and caramel chips to the cookie batter. Use your hands to mix well. Add in the coconut flakes and incorporate gently.
  5. Scoop out 1 TBSP servings and roll into balls. Press into cookies and transfer to the fridge to firm up. Garnish with coconut flakes or chocolate chips, or both 🙂

P.S. If you’re not already a Member of our Vegan, Gluten-Free Treat of the Month Club I strongly suggest you click over to the Services tab so you can sign up. The deadline to participate in June is May 31st.

P.P.S. Did you know that Momofuko is opening a Toronto location in August? I wonder if they’ll beg me to add this version to their menu 🙂


  1. Posted May 24, 2012 at 9:56 pm

    Got this post! In my reader, I know you were asking. Now if we could only have readers that fed us your cookies that would be great. Love your raw spin on this, I have seen some of these out there and I love sweet/salty so I think it would taste great. 

    • theveganlisa
      Posted May 26, 2012 at 7:55 am

      Yay! That’s so e xciting. Thank you bitt. I was a little worried that would not get sorted out but it looks like we’re good to go now. Phew. 

  2. Posted May 24, 2012 at 11:28 pm

    Coconut bacon?  Sounds incredible!  I LOVE the sounds of these sweet salty treats… your new layout/design looks fab 🙂

    • theveganlisa
      Posted May 26, 2012 at 7:56 am

      It is incredible and if you have a dehydrator – very easy. If not, you could pick up some premade at the health food store or try toasting it in a dry pan until crispy.

  3. Posted May 25, 2012 at 2:29 am

    Those cookies look interesting?

    How do  you write your posts Do you use the “visual” editor or the html one? If you use the visual one and have spacing issues, you can just switch to the html one, remove them and switch back.

    • Posted May 25, 2012 at 2:30 am

       Sorry I didn’t mean to put a question mark behind the first sentence. I wanted to write: This cookies look interesting! Off to get my morning coffee…

      • theveganlisa
        Posted May 26, 2012 at 7:57 am

        I am definitely going to try fixing the layout in the html mode. I’ve been using it add photos but then I switch back to visual to write the post. I really appreciate the advice.

  4. Posted May 25, 2012 at 6:06 am

    Oh. My. Holy. I can’t. Even. Lisa. You. Heavens to Betsy. Creative Goddess.

    You did this on purpose, right? Posted this today in the hopes I’d become so distracted I’d forget that my heart is longing with every sparkle to be with you in New York?

    Well done. It *almost* worked.


    • theveganlisa
      Posted May 26, 2012 at 7:58 am

      I wish you were here too. xoxo

  5. Posted May 25, 2012 at 11:14 am

    I love raw desserts, and this sounds like it has my favorite flavor combo…crunchy/salty/sweet! Yum!

    • theveganlisa
      Posted May 26, 2012 at 7:59 am

      It is a really different recipe than most raw cookies I’ve tried. I’m sure you’d enjoy them the salty/sweet/sesame flavour is so good.

  6. Nikki
    Posted May 25, 2012 at 11:54 am

    These cookies sound unbelievably amazing!

    • theveganlisa
      Posted May 26, 2012 at 7:59 am

      They are all gone now 🙁

  7. RawGuru
    Posted May 25, 2012 at 4:48 pm

    Lisa, these look so amazing! I love combining sweet with salty, and these cookies look absolutely divine! And having some leftover coconut bacon is never a bad thing. I will have to try out the recipe this weekend. 

    • theveganlisa
      Posted May 26, 2012 at 8:00 am

      I agree – coconut bacon is a great thing to have on hand. I hope you enjoy them!

  8. Posted May 27, 2012 at 12:46 pm

    I am so intrigued by this recipe – certainly never imagined “coconut bacon” in a cookie but it sounds fantastic. I have yet to try the famous compost cookie, but perhaps I’ll finally get the chance to since it’s coming to Toronto! 

  9. Posted May 30, 2012 at 6:09 pm

    smoke and braggs and coconut and chocolate… omg sounds so freakin delish! 

    • Lisa
      Posted June 1, 2012 at 9:37 pm

      We’ll whip up a batch next time I stop by 😉

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