Posts tagged ‘vegan cookie’

October 2, 2011

cosmic chocolate chai cookies

These are an adaptation of my favorite go to vegan spelt cookies.

Yesterday I started the day off with a total pantry overhaul, out with the everything and in with the tidy sorted, labeled, food-saver’d, mouse proof stocks for the winter. The chickens were in heaven as it rained down old rice crackers, and bits of random cereal and sea weed, and as it turned out my family and dinner guests were also blessed with the pantry clean, as I just kept pouring nut, seed, and oat finds into a giant measuring cup to make these divine little cookies.

The best thing about this recipe is you can use 6 cups of anything you have on hand in any proportion along with the flour and wet ingredients, and you’ll always yield a great result. I have done coconut + oats, as well as every dried fruit and nut on the planet, just chocolate and oat, just granola… whatever you have will fly.

In a large bowl combine:

3/4 cup oil

1 cup almond milk

1/4 cup molasses

1/4 cup water

blend well and mix in:

2 cups of spelt flour (although any flour should do the trick here… even straight up rice flour)

2 tsp salt

1 tsp cinnamon

2 tsp chai masala (you all know by now I wouldn’t use anything other than chamela giri’s masala spices! But you could use substitute 2 tsbp of cocoa powder instead)

1 cup cane sugar

Now add 6 cups of goodies.

(I used roughly: half rolled oats, 1/4 chocolate chips, to 1/4 assorted bits of; flax, hemp, pumpkin seed, almonds and a dash of toasted millet)

mix through, portion and bake at 350º for 15-20 minutes (depending on the size of your cookie)

*the top never appears “baked” in the classic sense, but the bottom edges will start to brown and you should be able to tip the cookies to ensure the bottom is set and golden.. then away you go, start sharing the goodness.

This HUGE cookie batch yields 54 x1 oz cookies

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March 22, 2011

almond kamut lemon dollop cookies

Lets be honest here, I made these cookies simply because I wanted to make something dense and quick to settle a little dollop of lemon curd on, so thumbprint cookies were the answer! But frankly these cookies baked up really nice. Moist and dense with a hearty nuttyness to them that seemed to impress the folks at the potluck I brought them too!

Lemon curd vehicle aside I wanted to do an almond butter vegan cookie and use some kamut flour I have been playing with these days and here is what I pulled out of my hat:

Blend in mixer:

1/2 cup organic almond butter

1/2 cup brown rice syrup

1 Tbsp maple syrup

1/4 cup coconut oil

1/4 cup almond milk

3 Tbsp organic vanilla cane sugar

1 tsp vanilla

scrap down bowl and ensure everything is well combined before all dry ingredients.

In a Bowl sift together:

1 1/4 cup kamut flour

1 tsp baking powder

1/2 tsp sea salt

1 tsp cinnamon

Add sifted dry ingredients to wet mix and bring together quickly.

Cool dough in fridge for 30 minutes before forming into small balls. At this point you could roll the balls in ground almond and bake as is, or create a thumbprint hole and fill with preserve of your choice, however if you are not vegan I would strongly recommend making this lemon curd and using that as I did.

Bake at 350º for 12-14 minutes.

Once cool dust with powdered sugar if you are feeling indulgent and enjoy.