In 2015 the European Environmental Agency reported that the implementation of government policies and more efficient waste management in Iceland has improved waste treatment in the last decade. Recycling and composting have increased from 13 % to 61 %. (Source:http://www.eea.europa.eu/soer/countries/is/waste-state-and-impacts-iceland)
In celebration of skyn ICELAND’s leaps and bounds in the recycling arena, I decided to be adventurous and take on the challenge of recreating a vegan version of Confetti Compost Cookies.
What is a Compost Cookie you ask? If not the most amazing combo of salty-sweet cookie goodness that you may experience, the name comes from the fact that this cookie is pretty much made up of every sweet and salty treat you can find at your local grocery store!
I decided to us howsweeteats.com’s Crazy Confetti Compost Cookie recipe as my inspiration for these vegan cookies.
Yield: Makes about 18 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
1 1/2 sticks (12 tablespoons) of Earth Balance Vegan Buttery Sticks
1 cup Wholesome Organic Light Brown Sugar
1/2 cup Big Tree Farms Vanilla Organic Coconut Sugar
2 tablespoons of Chia Seeds to 6 tablespoons of water
2 teaspoons vanilla extract
2 cups Bob’s Red Mills Gluten Free All-Purpose Baking Flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Jica Sea Salt Jicama Chips.
3/4 cup Enjoy Life Mega Chocolate Chunks
1/2 cup Road Crew Crunch Peanut Butter Pass
1/3 cup Annie’s Organic Cinnamon Bunny Grahams
1/3 cup Foodie Fuel Butter Toffee
1/3 cup Sunspire Peanut Butter Chips
1/3 cup India Tree Decoratifs Sprinkles
1/2 tablespoon coffee grounds
Directions: Preheat oven to 325 degrees F. In a bowl, mix together flour, baking soda and salt, then set aside. In another bowl, whisk the cooled butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed and smooth. Gradually add in dry ingredients and mix with a spoon until a dough forms – it will look crumbly at first, but it will come together. Fold in all of your add-in’s here, using a spoon and also your hands to bring it together. I literally smashed the ingredients into the dough. Roll dough into 1 1/2-inch balls and place on a nonstick baking sheet (The author of this recipe recommends a method of stacking the dough and that is how I did it too.) about 2 inches apart. Bake for 9-12 minutes, or until the middles are just set. Don’t over bake! These cookies crisp up quickly. Let cool for a few minutes.