Tag Archives: cookies

Vanilla Spice Oatmeal Cookies

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veganmofoHappy Monday!

It’s been a very busy weekend for yours truly. We had our second weekend of yoga teacher training and can you believe that the teachers-in-training are already practice teaching? They are doing a fabulous job – I cannot wait for our next training weekend in November!

Because of the teacher training, this past weekend was not a typical weekend in terms of cooking and baking but I did manage to fit in a few runs :)

  • Friday: 6 miles at an 8:40 pace
  • Saturday : 3.25 miles at a 9:30 pace during my lunch hour
  • Sunday: 7.20 miles at an 8:40 pace

Today I’m going to take a yoga class with Tori at Flow Yoga – I’m really looking forward to it :)

For the last two weeks I’ve been working on a new recipe for Vanilla Spice Oatmeal Cookies. After numerous trial batches I am happy to say that I think I’ve got it down. These cookies are slightly crispy on the edges yet chewy in the center, with a hint of vanilla and sweet bursts of crystallized ginger throughout. And on the How Healthy Is Your Cookie scale, I’d say they are pretty much on the healthier side thanks to the minimal amount of oil and sugar being used – YAY!

Vanilla Spice Oatmeal CookiesDSC_0001

Makes 20-22 cookies


Ingredients

  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1.5 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup packed brown sugar
  • 1/3 cup granulated sugar
  • ¼ cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 1 Tablespoon flax seeds plus 3 Tablespoons water whisked together until frothy
  • 1 Tablespoon vanilla extract
  • 1 T minced ginger root
  • 1 ½ cups old-fashioned rolled oats
  • ½ cup diced crystallized ginger

Directions

  1. Preheat the oven to 375 degrees F. Coat two large baking sheets with cooking spray.
  2. Combine the flour, baking powder, cinnamon, ground ginger, baking soda, and salt in your food processor and pulse 4-5 times. Transfer to a large bowl.
  3. In a small bowl, combine the brown sugar, granulated sugar, applesauce, oil, flaxseed mixture, vanilla, and ginger root and blend well with a hand mixer.
  4. Add the wet mixture to the dry mixture and stir until combined.
  5. Stir in the oats and the crystallized ginger.
  6. Drop the batter by rounded tablespoons, 2” apart, onto the prepared baking sheets. Bake for 10 to 12 minutes or until golden brown. Let stand on the baking sheets for two minutes before removing to a rack to cool completely.

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The Best Damn Vegan Peanut Butter Chocolate Chip Cookies

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Last night we had our end-of-yoga-teacher-training celebration. It was really fun – everyone brought some food to share. I made desserts! I made the Light Lemon Cake from The Joy of Vegan Baking (one of my favorite cookbooks) – it turned out really good. I also made a vegan Fruit Pizza which I found at about.com.  The FLAVOR was good, but it was really messy. For some reason the cream cheese (Tofutti) layer turned out kinda runny.

Finally, I ALSO made amazing Peanut Butter Chocolate Chip Cookies! I found the recipe on allrecipes.com and made a few changes. I think they would be better if they were a bit more peanut buttery, so I’m going to tweak the recipe and see if I can get it there. I also want to see if I can replace the corn syrup and some of the sugar. Anyway, here’s the recipe for what I baked yesterday. I wish I had taken pictures but I forgot!

Giant Vegan Peanut Butter Chocolate Chip Cookies

Ingredients
1/2 cup Earth Balance, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
3 teaspoons Ener-G egg replacer + 4 tablespoons water
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dairy-free chocolate chocolate chips

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth.
  3. In a separate bowl, beat the Ener-G and the 4 tablespoons of water for about 2 minutes.
  4. Slowly add the Ener-G mixture into the peanut butter mixture while stirring. Then stir in the corn syrup, water, and vanilla. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chips. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
  5. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.