Breakfast cookies

                                 

These cookies were originally supposed to be peanut butter cookies. I was trying to improve the recipe I have for them, that I posted a couple of weeks ago. And although these were not exactly what I was expecting they were pretty great.   

They are probably some of the simplest cookies I have ever made! And because these are so healthy, low sugar, gluten-free, oil free, vegan, they are perfect for anytime of day (hence the name "Breakfast Cookies"). 

Just so you know, the cookies are not very sweet. So if you decide to make them and want to add more sugar, just stir in some more maple syrup or agave. Agave works about the same as maple syrup, only it tastes slightly sweeter.

Ingredients:

1 overripe banana

1/4 cup of peanut butter

1 teaspoon vanilla

1 tablespoon milk substitute 

1 tablespoon maple syrup

1 1/4 cups rolled oats

1 tablespoon cacao nibs (optional)

2 tablespoon whole wheat flour (optional) 

Directions:

     Preheat oven to 350 degrees

1. Mash the banana well

2. Mix in the vanilla, milk substitute, and maple syrup

3. Add the oats and cacao nibs 

4. Drop spoonfuls of the dough on to an ungreased baking sheet, bake for 13-16 minutes

Notes:

The cacao nibs make the dough a little bitter, so if you want to avoid that skip them or use chocolate chips. Also, I only put flour in half of the dough so that some of them would be gluten free. If you choose to do this half the flour and try to remember which ones are which.

Thanksgiving Pumpkin Cookies

Pumpkin cookies

Tomorrow is Thanksgiving!! This recipe is perfect for a dessert after a filling vegan Thanksgiving dinner. Also, I am going to have plenty of leftover cookies (I know, I know, how can there be such a thing as too many cookies?), so I plan on bringing some to my neighbor. These are seriously some of the best cookies I have ever tasted. Even though it is a somewhat complicated recipe, it is definitely worth it.  

yummy dough

Ingredients


For the cookies:
1 cup coconut oil
1 cup margarine (I used earthbalance)
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
2 cups all purpose flour
2 cups whole wheat flour 

frosting in the pan

1/2 cup banana (about 1 banana)
1 15 oz can of pumpkin


For the frosting:
1/2 cup margarine
1/3 cup sugar
3 tablespoons molasses
1/4 cup almond or soy milk
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions

1. Preheat oven to 350 degrees

2. With an electric mixer beat coconut oil and margarine for about 30 seconds, scrape down the sides of the bowl. Add the sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. Slowly mix the flour in with the other ingredients.

4. Add banana and pumpkin and combine well. 

5. Put large balls of dough onto an ungreased baking sheet and bake for 10-12 minutes, until the outside of the cookies are just starting to get crispy. Move cookies to a cooling rack.

6. While cookies are in the oven make the glaze. In a sauce pan melt margarine, sugar, and molasses, stirring regularly. Transfer to a medium sized bowl and mix in milk substitute, vanilla, and powdered sugar. For a thicker frosting add more powdered sugar. Drizzle on the cookies.

    Makes about 3 dozen

finished frosting