Tag Archives: cookies

Vegan Oatmeal Raisin Walnut Chocolate Cookies

30 Mar
My friend and I had planned a 5 day rock climbing trip to the Owens River Gorge in Bishop, CA. We were originally going to make our way up to Smith Rock, in Oregon, but the weather defeated us.  Smith Rock will have to wait for another time… sigh.  Owens is our staple sport climbing area, so we weren’t too upset about the change of plans… I mean, you can’t beat it… incredible basalt rock, tremendous variety and amount of climbing, a BEAUTIFUL setting.. and all within just a scenic 6 hour drive.  Love.

A shot from the drive on the other side of the Sierras…. love the colors.

As always, it’s important to have snacks and treats on these climbing trips!  I usually like to bake something that will be delicious and healthy, yet energizing…. and vegan is a nice option because they usually stay good longer.  So this time, a variation on the staple oatmeal raisin cookie!  Yummmm.  Of course I added walnuts and chocolate because they are both powerhouse ingredients.  Coconut milk and olive oil keep these tasty morsels moist and chewy.  I must say, these little guys might be my favorite “healthy” cookie yet… and are by far my favorite that I’ve made in a long while!  They are seriously amazing, slightly crispy edges with a chewy center, and packed with flavor.  They are a must try recipe!  As I write about these cookies, we have just come off the first climbing day of our trip (which was filled with amazing climbing, as usual) and these cookies definitely came in handy…. now I only wish I made more….

Ingredients:
makes about 24 cookies (approx. 2″ diameter)
  • 2 cups walnuts
  • 2 cups oats
  • 3/4 cup white whole wheat flour
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 cup pure maple syrup
  • 1/4 cup plus 2 tbsp coconut milk (you could use almond or soy if you don’t have coconut)
  • 3 tbsp olive oil
  • 2 tsp vanilla extract
  • 1/2 cup dark chocolate chips
  • 2/3 cup raisins
  • optional – sprinkle of salt on top of each cookie

Process:

  1. Preheat oven to 350F.
  2. Put walnuts into a food processor and process until just lightly ground, some will become powdery, but there should be small chunks (no bigger than the size of your pinky nail).
  3. In a medium sized bowl, mix together the flour, baking soda, 1 cupoats (save the other cup for later), cinnamon, and brown sugar.
  4. Add the walnuts, raisins and chocolate chips to the dry mixture and mix together.
  5. In a small bowl add the olive oil, maple syrup, coconut milk, and vanilla, and mix until well combined.
  6. Add the wet ingredients to the dry, and mix thoroughly.
  7. Mix in the remaining 1 cup of oats by stirring or use your hands.
  8. Gather a small ball of dough (somewhere between the size of a ping pong ball and golf ball), and then flatten with your hands. Dip your hands in water to help keep them from sticking.
  9. Place on lightly greased cookie sheet.
  10. Bake for about 10 minutes.
  11. Remove from oven let cool and enjoy!

 

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Kitchen Sink Cookies

16 Mar

These cookies have no flour in them. None. It’s like magic. They get their name from my quest to find something to put in them (the original recipe called for chocolate chips and nuts). I scoured the kitchen, and came up with about a cup of trail mix – dried cherries, raisins, pumpkin seeds, sunflower seeds, almonds, walnuts, cashews and the occasional hazelnut. Into the batter it went, and the result was delicious.

Ingredients:
  • 1 cup almond butter
  • 3/4 cup light or dark brown sugar (I used sucanat)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 2 teaspoons honey
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1 C treats of your choices – dried fruit, nuts, chocolate chips, etc.
Process:
  1. Preheat oven to 325
  2. Line a baking sheet with parchment paper
  3. In a large bowl, stir almond butter and sugars together until well combined
  4. Add egg, baking soda, honey, vanilla and salt and mix well
  5. Stir in your treats
  6. Using a teaspoon, scoop out small, walnut-sized amounts of dough and roll them in your hands to form a ball
  7. Place on cookie sheet about 1 inch apart
  8. Bake 10 to 12 minutes, until lightly browned (be sure to rotate your pans halfway through baking to ensure even browning)
  9. Cool for 5 minutes

Soft ginger cookies

16 Jan

My love of baking started with cookies, and this has become one of my favorite recipes. They’ve got the gingery zing of a gingersnap, but are as soft as can be! ~ Paula

ingredients:

  • 4-1/2 cups all-purpose flour

  • 4 teaspoons ground ginger*

  • 2 teaspoons baking soda

  • 1-1/2 teaspoons ground cinnamon*

  • 1 teaspoon ground cloves*

  • 1/4 teaspoon salt

  • 1-1/2 cups butter (3 sticks), room temperature

  • 2 cups granulated sugar

  • 2 eggs

  • 1/2 cup molasses

  • 1/4-1/2 cup diced crystalized ginger (depends on how spicy you want them to be!)

 * you  can substitute the ground ginger, cinnamon, and cloves for an equal amount of pumpkin pie spice.

process:

1 In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

2 In a large mixing bowl beat together butter with the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in the flour mixture and crystalized ginger, using a wooden spoon.

3 Shape dough into 2-inch balls using 1/4 cup dough. Place about 2-1/2 inches apart on an ungreased cookie sheet.

4 Bake in a 350°F oven for 12 to 14 minutes or until cookies are light brown and puffed. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.

makes two dozen 4-inch cookies