recipe: chewy vegan oatmeal cookies

My husband and I can’t get enough of these cookies- and he isn’t even vegan! They are soft, coconutty, and have a hint of cinnamon. Best of all, you can add whatever you like to them to suit your taste buds even more!

Makes 3 dozen

(Variations include chocolate chips, raisins, butterscotch chips, and more!)

Chewy Vegan Oatmeal Cookies

Ingredients:

1 cup vegan butter, room temperature
¾ granulated sugar
¾ cup brown sugar
¼ cup applesauce
1 tsp vanilla extract
2 ½ cups large flake oats
1 ¼ cup unbleached all-purpose flour
1 ½ tsp baking soda
1 tsp cinnamon
1 tsp salt
½ cup unsweetened coconut
2 cups raisins (or other)

Steps:

1. Preheat oven to 350°F. In a medium-sized bowl, cream together the butter, sugar, applesauce, and vanilla extract.

2. In a large bowl, add remaining ingredients. Stir until just combined, and then fold in wet ingredients. Mix well.

3. Using a tablespoon, roll a ball into the palm of your hand. Gently flatten, then place on non-stick cookie sheet. Bake for 8 minutes. Allow to cool before transferring them!

(Store at room temperature in an airtight container or sealed bag for up to 7 days.)

Emory

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recipe: chocolate chip & dried-up grape cookies

Since moving out here, I have gotten into the habit of baking something with Remy usually every second day. After waking up and tackling the leftover dishes, we generally find a recipe to bake before heading out for our morning walk. Remy always requests it and I find that it is such a learning and bonding moment with your child. Aside from licking the bowl, I never remember baking with my own mum. If we did, then I wish that I still had those memories!

This particular morning I had set out to make basic chocolate chip cookies. However, I only had 1 cup of chocolate chips (you needed 2), and so I improvised by adding raisins. Or “dried-up grapes” as Remy called them. Since I already wasn’t following the recipe, I decided to cut the all-purpose flour with pastry flour that I had laying around. I wanted to see how it would alter the cookies. I also reduced the number of eggs and added a bit of canola oil. I’m not an experienced enough baker to see exactly what those changes did, but the cookies turned out really “yummy” so I just thought that I would copy down the recipe verbatim!

This is a departure from my regular vegan recipes. Let me know if you try it, and any other changes you might have!

Chocolate Chip & Dried-Up Grape Cookies

Ingredients:

3/4 cup granulated sugar
3/4 cup brown sugar
1 cup butter
1 egg
1 tsp vanilla extract
1/4 cup canola oil
2 cups all-purpose flour
1/2 cup cake and pastry flour
1 tsp baking soda
1/2 tsp salt
1 cup raisins
1 cup semi-sweet chocolate chips

Steps:

1. Preheat oven to 375°F. In a large bowl, cream together the butter and sugar. Then add the egg, vanilla, and canola oil. Stir in the flour, baking soda, and salt. Mix well. Lastly, add the raisins and chocolate chips.

2. Using a tablespooon, grab a spoonful of cookie dough and place in the palm of your hand. Roll into a ball, and drop onto an ungreased pan. Bake for 8 minutes for softer cookies, and 10 for crispier ones.

Emory

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no-bake chocolate & peanut butter cookies

These are tremendously delicious cookies to make that will probably remind you of your childhood. I made them when we had no stove, and relied on the use of our microwave instead. They came out great! Please try them out for yourselves.

No-Bake Chocolate & Peanut Butter Cookies:

½ cup milk
1 ½ cup white sugar
1 cup peanut butter
¼ cup cocoa powder

¾ cup butter
½ tsp salt
½ cup unsweetened shredded coconut

3 cups large flake oats

1. Combine first six ingredients in a medium saucepan. Stir over medium heat. Bring to a boil. Remove from heat and add oats until well combined. (You can also make this in a microwave. Put first six ingredients in a microwave safe container and cook on high for about 8 minutes. Remove and add coconut and oats.)

2. Line a baking sheet with wax paper. Using a spoon, drop mixture onto wax paper. Put in refrigerator for 1 hour. Serve chilled.

Emory

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vegan oatmeal raisin cookies

Processed with VSCO with a4 presetNow that I have eliminated so many foods and food groups from my breastfeeding diet, when it comes to indulging in sweet treats, I am limited to but a few options. Certainly nothing that involves dairy or chocolate. So what’s left? Nothing that is store-bought and tastes good!

I was going through my old recipe book one day and as luck would have it, I came across my vegan oatmeal raisin cookie recipe. I used to eat these cookies on a daily basis years ago when I was still a barista at a local coffee shop. The recipe is actually inspired by one of their vegan cookie recipes, but instead of raisins, they used dairy-free chocolate chips. It’s delicious either way.

Processed with VSCO with a4 presetVegan Oatmeal Raisin Cookies

Processed with VSCO with a4 presetMakes 18 cookies

Ingredients:

3 bananas
2 cups rolled oats
1/3 cup vegetable oil
1 cup raisins/dairy-free chocolate chips
1 tsp vanilla extract
1 tsp cinnamon
1 cup brown sugar

Processed with VSCO with a4 presetSteps:

1. Stir ingredients together in a large bowl. Let stand 15 minutes.

2. Preheat oven to 350°F.

3. Spoon a tablespoon full of batter into the palm of your hand. Press together, then place onto a cookie sheet.

Processed with VSCO with a4 preset4. Place cookie sheet in oven. Bake for 20 minutes. Remove, let cool, and enjoy!

Processed with VSCO with a4 presetI will add that if the batter is too runny, the cookies won’t hold together. In the event that you use large bananas, be sure to add more oats so that it has a thicker consistency.

<3

Emory

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a week of halloween: pumpkin pie pudding

Pudding0.jpgThis recipe hails from A Beautiful Mess, and was made by none other than my husband. Rather than having a recipe for a spooky treat, I wanted to offer a simple alternative that is sweet and delicious and Halloween-inspired. If you were wanting something to scare the crap out of you while you were eating it, then simply look at almost any other recipes being published on WordPress this week. Or make something from Gordon Ramsey while watching his show. Either one will do the trick.

Emory

Pudding1Pumpkin Pie Pudding:

1 box vanilla pudding mix

3 cups milk

1/2 cup pumpkin puree

2 tbsp cinnamon

2-3 cups whipped cream

1 cup ground ginger snap cookies

Pudding5Steps:

1. Lets start with the hardest task; making the vanilla pudding according to the directions listed on the box. If you can do this, the rest of the recipe is a breeze.

Pudding42. After the pudding is complete, whisk in the cinnamon and pumpkin puree and put it into the refrigerator.

Pudding23. Next, ground up the ginger snap cookies. I opted to use a tea towel and a miniature meat tenderizer. This actually worked better than I had expected.

Pudding64. Lastly, layer your dessert. Sprinkle in a base layer of cookie crumbs, add the pudding mix, sprinkle another layer of cookie crumbs, and finally the pudding again. Finish it off with cool whip.

Pudding7Pudding8This treat is light, tasty, and a perfect alternative to pumpkin pie, with about half of the work. It’s the perfect Halloween snack.

Geoffrey

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