Love this! The uncooked sauce tastes bright and fresh without hiding the other flavors. Used Mexican oregano and that flavor went very well with the rest.
This one is a keeper! Great taste & texture & so simple to make! I added 1 TBS liquid from chickpea can, no problem with crumbly dough. My yield was 24, down from 36, BUT my cookie yield is always low.
My vegan daughter likes them! Have made recipe as is, with swapping a small amount of the oil with extra coconut milk, and with adding chopped pecans. All worked well! Thanks for sharing easy vegan recipes made with kitchen staples!
Simple, fast, and tasty enough to be a go-to side or vegan main dish. I made it as written and will make it again. Recipe also lends itself to add-ins for your preferred color, texture or "herbiness" without needing to add salt or other spices. This is also good eaten cold!
Love this! The uncooked sauce tastes bright and fresh without hiding the other flavors. Used Mexican oregano and that flavor went very well with the rest.
This one is a keeper! Great taste & texture & so simple to make! I added 1 TBS liquid from chickpea can, no problem with crumbly dough. My yield was 24, down from 36, BUT my cookie yield is always low.
My vegan daughter likes them! Have made recipe as is, with swapping a small amount of the oil with extra coconut milk, and with adding chopped pecans. All worked well! Thanks for sharing easy vegan recipes made with kitchen staples!
Simple, fast, and tasty enough to be a go-to side or vegan main dish. I made it as written and will make it again. Recipe also lends itself to add-ins for your preferred color, texture or "herbiness" without needing to add salt or other spices. This is also good eaten cold!
Helpful (0)
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