Tag Archives: cookies

Never Stop Improving: Trail Mix Cookies

Trail Mix Cookies

We’re in the middle of the fourth nor’easter this month and I’m trapped at home, making it a perfect day for baking cookies. I haven’t made one of my favorites, Trail Mix Cookies, in a long time. As happens quite often in my kitchen, I was missing one ingredient — almond meal. Well, today’s a good day to improve on this recipe. In the original version I processed some of the oats into flour, then added in whole oats and almond meal. For the new, improved recipe I placed all of the dry ingredients into a food processor and pulsed it into a coarse flour. I also added some almond extract which added a subtle flavor that made a big difference. So you might wonder what’s the big improvement in these cookies. I can’t put my finger on it, but my mouth knows. They came out with a better texture than before — kind of chewy and crisp at the same time. I used a larger scoop than usual. Maybe I baked them a little longer. Maybe it’s the extra oats or how I processed them has something to do with it. What I can say for sure is that the method I used eliminated a few steps. I can also say that substituting more oats for the almond flour is certainly a cost saving. Whatever the reason, these not-so-new, yet improved, Trail Mix Cookies are definitely delicious! Thanks for being Vegi-curious.

Trail Mix Cookies

Wet Ingredients

1 tablespoon ground flax + 2 tablespoons water
1/4 cup almond butter
1/4 cup pure maple syrup (or date syrup)
1 teaspoon almond extract
Zest of one orange (optional)

Dry Ingredients
2 cups old-fashioned oats
1/4 cup brown sugar
3/4 teaspoon cinnamon
1/2 tsp fine grain sea salt
1/2 tsp baking powder
1/2 tsp baking soda

1/2 cup chopped walnuts (or other nuts)
1/4 cup shredded unsweetened coconut
¼ cup dark chocolate chips
¼ cup dried fruit (cranberries, cherries, raisins, etc.)
6 tablespoons (total) of any type of seeds: sunflower, pumpkin, sesame, flax

Preheat oven to 350F and line a baking sheet with parchment paper.

Place wet ingredients in blender container and process until smooth.

Place the oats, brown sugar, cinnamon, baking soda and baking powder in food processor. Pulse until the oats are processed into a coarse flour. Place in a large mixing bowl and add the remaining dry ingredients. Add the wet mixture to the dry mixture and stir well until combined. Drop by rounded spoonful (I use a #14 ice cream scoop that measures about 2 Tablespoons) onto baking sheets. Flatten slightly. Bake cookies for 15 to 18 minutes until light golden brown. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. Wrap up and store leftovers on the counter or in the freezer, if desired. Makes about 18 cookies.

21 Mar 2018

Hey, Who Sat on My Waffles?

 Pumpkin Pizzelle“Hey, who sat on my waffles?”  You might ask yourself this if you never had the pleasure of eating Pizzelle Cookies. Pizzelles are traditional Italian waffle cookies made with eggs, flour, sugar and butter. Thin, slightly sweet and crisp. Without all that butter, sugar and fat from eggs, I thought it would be impossible to make a plant-based version of these little delights that would be crisp and, as equally important, be able to release themselves from the intricate surface of the pizzelle maker. You see, a pizzelle maker is similar to a waffle iron, except that it presses the batter very thinly. Here’s what mine looks like:

Prego-Villaware-3600-NS-Pizzelle-Maker-Cookie-Iron-Baker-Machine

Without all that butter in the batter, I was a little skeptical that I could make a healthy version. I decided to use my recipe for pumpkin pancakes as a starting point. After all, pancakes are close to waffles and pizzelles are waffle-like, so what the heck? I eliminated the baking powder and baking soda, used brown instead of white sugar and added a little more coconut oil. I was happily surprised that the pizzelles released effortlessly. I was even happier when I bit into one and felt that crisp texture that makes a pizzelle so different than any other cookie. If you’re really quick, you can wrap the warm pizzelle around a cone-shaped object to make ice cream cones . . . or around a cylinder to make cannoli shells or . . .  pressed into a small ramekin to make a vessel for mousse, ice cream or any other spoon-able dessert. Straight off the press, pizzelles add a nice touch to a cup of coffee or tea, a shot of espresso, a steaming hot soy latte, or even a dish of vegan ice cream. Bene! Thanks for being Vegi-curious.

Pumpkin Pizzelle

makes about 30 pizzelle

  • 1 cup all-purpose flour (or whole wheat pastry flour)
  • 1 tablespoons flax meal
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 cup almond milk, warmed to room temperature
  • 1 teaspoon apple cider vinegar
  • 1/2 cup pumpkin purée
  • 2 tablespoons melted coconut oil
  • 1 teaspoon maple extract (optional)

Whisk the flour, sugar, salt, cinnamon, and nutmeg together in a large mixing bowl.

In a medium mixing bowl, whisk together vigorously the almond milk and apple cider vinegar until the mixture is a little frothy. Mix in the coconut oil, the pumpkin.

Add the wet ingredients to the dry ingredients and mix them until the batter is totally smooth.

Heat a pizzelle maker according to manufacturer’s directions. Place 1 tablespoon of batter on pizzelle maker, close cover and grill until golden (about 1-1/2 minutes).

 

 

 

16 Sep 2015

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