Archives for whole wheat flour

Chocolate Peanut Butter Cookies

August 19, 2012 by Zucchini Runner in Dessert, Food | Comments Off on Chocolate Peanut Butter Cookies

For some reason I started craving traditional chocolate chip cookies yesterday. I wanted to make a vegan version and didn’t want to follow any set recipe – so for the second time this week – I flew by the seat of my pants! :O I was pretty happy with the end result; they are a very fluffly and light cookie! Oh, and I decided to add peanut butter at the last minute. 🙂

Combine the below four ingredients in a bowl and set aside:
1 c. whole wheat flour
1 c. oat flour
1/2 tea. baking soda
1/2 tea. sea salt

In an electric mixture, cream the butters together. Add remaining ingredients while mixer is set to low. Scrape sides of bowl to ensure all ingredients are incorporated completely. 
1/2 c. vegan butter of choice (I used Earth Balance Buttery Sticks)
1/2 c. creamy peanut butter
1/2 c. powdered fructose
1/2 c. maple syrup
1 tea. vanilla extract
2 tbsp. flaxmeal + 1/4 c. water (combine and set aside for 5 minutes to create the “flaxegg”)

1 1/2 c. chocolate chips or ground chocolate bar (I was out of chips, so I used my blender to chop the chocolate!)

Slowly add dry ingredients to the butter mixture, keeping the mixer on low speed. Combine well after each addition of flour mixture. Once all the flour is incorporated, add the chocolate chips and stir.

Scoop onto very lightly greased baking sheet. This made about 21 cookies for me.

Bake at 340°F for 12 minutes. (When I baked them at 350, they cooked too fast on the bottom and started to burn.)

Chocolate Peanut Butter Cookies

Midnight Madness Cookies

March 25, 2012 by Zucchini Runner in Dessert, Food | Comments Off on Midnight Madness Cookies

I’m calling these cookies “Midnight Madness” because Dan and I decided at 11:45 p.m. tonight that we were going to make them.

We realized we were all out of our homemade applesauce stock in the freezer, so we quickly looked up the grocery store hours! We were in luck – they were open until midnight! We jumped in the truck, even Rocco, and made our way to the store with 8 minutes to spare. We found a suitable substitute for my homemade applesauce (no corn syrup, sugar or anything – just apples). Then we looked to see if we could find dairy free chocolate chips. (If we could find some, then the cookies could be 100% vegan!) SCORE again, we found some semi-sweet chips by Guittard that did not have any milk products in them. Combined with the dried cranberries and pecans, we knew these would make fabulous cookies!

Preheat oven to 350ºF

Ingredients and Instructions

Combine below ingredients in a mixer or bowl and stir well.

1 1/2 c. whole wheat flour
3 c. quick cooking oats
1/2 c. organic sugar
1 tsp. baking soda
1 tsp. cinnamon

Next, add below ingredients.
Mix well ensuring no dry ingredients are left at the bottom of the bowl.

1 1/2 c. all natural applesauce (I prefer homemade if possible)
1 tsp. vanilla extract

Stir in remaining ingredients

1/3 c. pecans (or walnuts)
1/3 c. chocolate chips
1/3 c. dried cranberries

Coat baking sheet with coconut oil or use parchment paper to line them. Be sure to flatten cookies after spooning them onto pan, because they won’t spread at all! Bake for 8-10 minutes. These cookies will have an almost cake like consistency and are NOT overly sweet. If you wanted a sweeter cookie, you could increase sugar to 1 cup.

Especially delicious served with nut milk of choice!