Vegan Chocolate Chip Treasure Cookies

Way before I was vegan, I used to bake tons of cookies to give away as gifts around the holidays. I planned my entire December around what I called "The cookie weekend". Before the cookie weekend, I made lists of what I was going to make, made the grocery lists and bought exactly what I needed. Then the weekend was here. I baked one day at home. The second day I baked with my friend Bernadette. It truly was madness. From sun up to sun down, bake, bake, bake. The third day was spent packing for everyone who was to receive the cookies and there was a lot of people. I even bought cute little containers to pack everything in. At work alone there was at least 15 people I gave cookies too. I also mailed cookies to family too. 

It has been a long time since I baked like this. Maybe about 17 years. 

Anyway, this was one of my favorite recipes and it was really easy to vegan. 

Finally, let's get to the recipe. Here is what you will need. 
1 1/2 cups graham cracker crumbs
1/2 cup all purpose flour
2 tsp  baking powder
1 14 oz can of vegan sweetened condensed milk
1/2 cup vegan butter
1 cup shredded coconut
1 cup chopped walnuts
10 oz bag of vegan chocolate chips

Preheat your oven to 375 degrees. 190 degrees Celsius.

Combine the graham cracker crumbs, flour and baking powder in a small bowl.

In another bowl, mix the sweetened condensed milk and butter until smooth and creamy. 

Add the graham cracker crumb flour mix and stir to combine. 

Add the walnuts, coconut and chocolate chips. Stir to incorporate. 

Scoop tablespoonfuls of the cookie dough onto a parchment lined baking sheet. Bake for about 8 minutes or edges are golden brown. 

Remove from oven and let sit on the sheet for about a minute. Then transfer to a cooling rack or line the counter with some wax paper and place them there to let them finish cooling. 

Store loosely in a container. If cookies get to hard, place a piece of bread in the container and wait a few hours. They will be fresh again. 

Please enjoy!!!