Friday, January 29, 2010

Food Storage Friday: "Super-Charge Me" Cookies

I've enjoyed the conversation from yesterday's post on flax seed. Thanks for all your comments. I've learned quite a bit and will definitely keep my flax away from my wheat grinder!

Today's cookies are from a cookbook Mountain Man got me for my birthday: Eat, Drink and Be Vegan.

I'm not a vegan, but when it comes to sweets, I like to have the healthiest option possible. Because chances are I will eat the whole batch.

Ingredients Part I: oats, flour (wheat flour from my freezer), salt, cinnamon, coconut, raisins, chocolate chips, baking powder

In a bowl, add oats and flour



shredded coconut


and chocolate chips.

Stir it all together and then add the baking powder.

If you have a sifter, you should use that. But I don't, so I just try to make sure that the baking powder gets mixed really well: no clumps!

Ingredients Part II: flax meal, maple syrup, peanut butter, vanilla, and oil

In a different bowl start combining the wet ingredients. The original recipe calls for pure maple syrup, but since I don't have any gold bars laying around I just use homemade syrup.

flax seed (egg replacement!)


and peanut butter.

Mix the wet ingredients well together.

Add wet ingredients to dry ingredients

and stir just until combined. Don't over mix.

Use a spoon to dish cookie batter onto a parchment lined cookie sheet.

Bake for 13 minutes (mine probably could have gone for less) and cool on a rack.

Super-Charge Me! Cookies
adapted from Eat, Drink and Be Vegan

1 cup quick oats
2/3 cup flour (I used whole wheat)
1/4 tsp salt
1/4-1/2 tsp cinnamon
1/8 cup shredded coconut
1/4-1/3 raisins
1/4 cup chocolate chips
1 tsp baking powder
1/3 cup flax meal
1/2 cup maple syrup
3 Tbsp nut butter (I used peanut butter)
1-1/2 tsp vanilla
2 Tbsp canola oil

Preheat oven to 350 degrees F. In a bowl, combine oats, flour, salt, cinnamon, coconut, raisins, and chocolate chips, sift in baking powder, and stir until well combined. In a separate bowl, combine flax meal, syrup, almond butter, vanilla and stir until well combined. Stir in oil. Add wet mixture to dry, and stir until just combined. Line a baking sheet with parchment paper. Spoon batter onto baking sheet evenly spaced apart, and lightly flatten. Bake for 13 minutes or less. Remove from oven and let cool.

When it comes to dessert, would you rather have one big sugary fattening treat or lots of "healthy desserts?"


Aleasha said...

BOTH!!!! They look delish!

roxanne said...

Lots of healthy ones. I loove me some sugary sweets, but I would probably eat the whole batch either way. So the safe bet is for it to be on the healthy side, then I am not as guilty. Thanks for posting this!

Tiffany said...

Is chocolate vegan? It doesn't have milk? Just wondering.

Mrs. Money said...

Ahh they look delicious! I can't stay away from no bake cookies :(

Dan and Sharon Gallup said...

when you put in the flaxseed, do you need to add the water like for the egg subsitute or just the flax meal?

CheerfulHeart2 said...

Did you like the cookies?

Abs said...

Tiffany: I'm not sure about chocolate, the original recipe calls for carob if you want to make sure these are vegan.

Dan and Sharon Gallup: just follow the recipe above, you don't need additional water for the flaxseed meal in this recipe.

CheerfulHeart2: I did like these cookies, but I think I like the "anytime" cookies on the test kitchen better.

Michelle said...

I was curious, we have some issues with flax seed and I was wondering how I would change it out in this recipe. I noticed you made a comment that you used it instead of eggs... could one exchange the eggs/egg powder/other substitute in place of the flax meal?

Abs said...

@Michelle, when I make these without the flaxseed, I just sub in an egg and leave out the flax completely. I usually double the recipe, so then I would use two eggs. Using eggs makes them softer and more moist. Delicious!