Okay, we won’t gatekeep any longer: We’ve officially discovered the one and only treat (pun intended) you’ll want to nosh on as the reruns of Hocus Pocus start airing on TV. Yep, we’re talking about Nicole Keshishian Modic of Kalejunkie’s magic cookies that are as whimsical as you may imagine. It’s only five ingredients in your shopping list packed with boatloads of protein and nostalgia with every bite. Best part? They’re beyond easy to make; all you have to say is “abracadabra”…well, sorta.
How to make magic cookies for spooky season
Remember magic bars from when you were a kid? You know, the soft and chewy coconut, graham crackers, and chocolate chip bars that are essentially the lovechild of an Almond Joy and s’mores. Well, these magic cookies are basically that, but in cookie form. Sounds magical, right?
So, how to make ’em. According to Modic, it’s simple: All you have to do is combine cashews, unsweetened coconut flakes, chocolate chips, crushed graham crackers, and coconut condensed milk in a bowl and mix until fully combined. Then, you simply form cookies (this recipe yields about eight giant cookies) and bake them on a parchment-lined baking sheet until golden brown. Pro tip: Make sure you leave room between them, as these cookies have a tendency to spread as they bake. (Yeah, they’re that gooey and delicious.)
The only catch? While resisting the urge to delve into the cookies right away while they’re gooey and hot will be next to impossible, Modic says it’s imperative in order to ensure the recipe is a success. (I repeat: Don’t. Touch. The. Cookies!)
After just 10 short minutes, the cookies will have hardened and are safe to handle without risking falling apart. See… a little patience (and magic!) goes a long way.
What makes these cookies so darn magical
First things first: Who doesn’t love an easy cookie recipe that doesn’t require lugging out (and dusting off) the KitchenAid stand mixer? Bonus points: This recipe *also* doesn’t call for the creaming of butter and sugar either. In fact, these magic cookies feature new of the traditional cookie ingredients you’re familiar with—no eggs, flour, butter, baking soda—yet somehow, the end result is a delicious cookie packed with loads of protein, fun, and flavor.
But what’s far more impressive about this recipe is that all five ingredients offer some sort of benefit. Take cashews, for example. For every 100-gram serving of cashews, you’ll find that they have a whopping 15 (!) grams of protein. They’re also deemed one of the best types of nuts for bone and skin health, as cashews are a potent source of copper, a key nutrient in maintaining collagen and elastin—two highly important components of the skin and bones. (One ounce of cashews contains 622 micrograms of copper, aka about 70 percent of the recommended daily intake for adults.) Research shows that copper deficiencies can lead to low bone density and a higher risk for osteoporosis.
Meanwhile, a 100-gram serving of coconut flakes has nearly seven grams of fiber. Remember: The sweet spot is 21 to 25 grams of fiber per day for adult women and 30 to 38 grams a day for adult men. Chocolate has also been linked to helping fight inflammation, as the antioxidants found in cacao help reduce oxidative stress. That is if you use the right kind—ideally, that’s chocolate made with 70 percent or higher of cacao.
But no, no, no… we’re not done yet. Graham crackers (our absolute favorite: Partake’s Classic Garhams) are gluten-free and contain anti-inflammatory spices like cinnamon. And if you recall, Modic recommends using Enjoy Life Baking’s chocolate chip products in the video, which are gluten-free, dairy-free, soy-free, vegan, nut-free, and the list goes on. Pair that with Nature’s Charm Sweetened Condensed Coconut Milk, and you’ve got yourself the best vegan cookie of all time, dare we say.
Magic cookies recipe
Yields 8 giant cookies (or 16 normal-sized cookies)
1 1/2 cups cashews
1 1/2 cups unsweetened coconut flakes
3/4 cup chocolate chips
3-4 graham crackers, crushed
3/4 can (11-12 ounce) coconut condensed milk (you can also use regular condensed milk)
1. Preheat oven to 350ºF. In a bowl, mix together all of the ingredients and coat well with the coconut condensed milk. Make large spoonfuls of the mixture on a parchment-lined baking sheet, making sure to give ample room because the coconut condensed milk spreads.
2. Bake for 15 to 16 minutes until golden. Remove from the oven. If the coconut milk has spread, take a spoon and gently push it toward the cookie. Then, avoid touching the cookies for 10 minutes or so (you need to let them cool so the condensed milk hardens.)
3. Then gently pick up your cookies and enjoy!
These vegan chocolate chip cookies are pure bliss:
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