Archive for cookies

Thursday, July 11th, 2013

Banana Maple Cookies

banana cookie small 2

I have two teenage boys that run cross country every weekday morning. If you have ever been around teenage boys, you know they can eat a lot (at least mine do!), and if you add in running several miles a day in the summer, then you know that you better plan on having a TON of food in the house ready to eat every day. I try to have lots of snacks on hand to help refuel their growing bodies and this cookie is one delicious snack that you can feel good about them eating. Sometimes I make the cookie dough and bake one batch at a time, keeping the dough in the refrigerator, so the cookies are fresh every single day. We all love these cookies.

Banana Maple Cookies

3/4 c. whole wheat flour

1 c. plus 1 tbsp. all-purpose flour

1/2 tsp. baking soda

3/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1 1/4 c. oatmeal

2 tbsp. raw millet

3/4 c. walnuts, chopped coarsely

1/2 c. plus 1 tbsp. Earth Balance, softened

1/4 c. sucanat

1/2 c. pure maple syrup

1 c. mashed banana

egg substitute for 2 eggs (I used the Egg Replacer brand)

Preheat oven to 350 degrees. Prepare a cookie sheet with parchment paper. Mix up the substitute for the eggs in a small bowl and set aside. In a large bowl, combine the first six dry ingredients, through the nutmeg. Add in the oats, walnuts and millet and stir to combine. In a separate small bowl, add the softened Earth Balance, sucanat, pure maple syrup, banana, and egg substitute. Mix these wet ingredients together well. Add the wet into the dry and mix until well combined. The dough will be stiff. Use a cookie scoop or form golf ball size cookies and put on the prepared pan. They do not spread too much, so you can place them about one inch apart. Place in oven and cook for 8 – 10 minutes, until they are barely turning brown. Let cool for 10 minutes. Enjoy!

Thursday, June 6th, 2013

Coconut Lemon Walnut Cookie

coconut lemon walnut cookiesmall

If I had not mentioned it before, you should know that I love homemade cookies. Yes, everyone in my family knows that I can pass up candy any day, its not even tempting in the least. But if there is a cookie in the room I will find it. I have to work REALLY REALLY hard to pass up a cookie. However, I do know a good cookie from a bad one and when a good one comes along, it is important to pass the recipe along for others to enjoy. The inspiration for this cookie came from Doron Peterson and the Sticky Fingers Cookbook. I scaled down the size of the recipe and then cut down on the fat and the sugar and added walnuts. These are still plenty sweet and of course they are super delicious or I would not be sharing them in the first place. If you don’t have lemon oil, this recipe will still be good, but the lemon flavor will obviously not be as strong.

Coconut Lemon Walnut Cookie

1/2 c. Earth Balance, softened

3/4 c. sucanat

3/4 c. brown sugar

1/2 tsp. vanilla

1-2 drops lemon oil ( I used two)

2 tsp. lemon zest

1  1/4 c. shredded coconut

1/3 c. almond milk (other milk would be fine)

1/3 c. canola oil

2  3/4 c. all-purpose flour (GF flours would work here as well)

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 c. chopped walnuts

Preheat oven to 350 degrees. Prepare cookie sheet with parchment paper.

Mix earth balance and sugars together til smooth. Add the vanilla, lemon oil, lemon zest and mix til fluffy. Add the coconut and stir. In a separate bowl, combine the canola and almond milk. Add this to the sugar mixture and blend. In another separate bowl, combine the flour, baking powder, baking soda and salt. Mix well and then add in the walnuts. Combine with the wet ingredients and mix until a dough forms. Make walnut sized balls and place on cookie sheet 2 inches apart. Flatten them a little bit and put the pan into a hot oven and bake for 12-15 minutes, or until lightly browned on the edges. Let cool slightly before eating so you don’t burn your mouth.

Wednesday, May 1st, 2013

Orange Chocolate Chocolate Chip Cookies

Oh this recipe is so good! It was inspired by the cookie recipe in Veganomicon that I wanted a little bit healthier. The combination of orange and chocolate go so well together and these cookies are some of my favorites. I double this recipe and keep the dough in the refrigerator sealed in a container and it really lasts a longer than you would think. This way I can make fresh cookies in many small batches and I won’t be tempted to eat more than I should! It is great to have a treat ready to put in the oven at a moments notice if you need something for a party, or a neighborly visit, etc. and this is a good one.

Orange Chocolate Chocolate Chip Cookies

2 c. all-purpose flour

2/3 c. cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1/2 c. canola oil

1 1/4 c. sucanat

4 tsp. ground flaxseeds

1/2 c. almond milk (soy would be fine too)

2 tsp. pure vanilla extract

3 tsp. finely grated orange zest

1 tsp. almond extract

1/2 c. chocolate chips

3/4 c. almonds, chopped

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, sift together the dry ingredients together: flour, cocoa, soda, salt. In a separate bowl mix together the oil and sucanat. Add in the flaxseed, milk, vanilla, almond, and orange zest, and mix well. Add the wet to the dry and stir until well combined. Add in the chocolate chips and almonds. When the dough gets hard to stir with a spoon, just use your hands to mix thoroughly. You can chill the dough now, or roll 1-inch balls and then flatten slightly onto the prepared pan. Space them at least one inch apart because they will spread some. Bake for 10-15 minutes, depending on if your dough has been chilled or not. Enjoy!