Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
The Happy Herbivore Cookbook (46 page)
NUTRITIONAL INFORMATION
Calories 61; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Total Carbohydrate 12.5g; Dietary Fiber 1.0g; Sugars 6.2g; Protein 1.0g
Calories 61; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Total Carbohydrate 12.5g; Dietary Fiber 1.0g; Sugars 6.2g; Protein 1.0gVARIATIONS
Chai Oatmeal Cookies
Add 1 tsp of ground cinnamon,
1
â
2
tsp of ground ginger,
1
â
2
tsp of ground cloves, and
3
â
4
tsp of ground cardamom.
Add 1 tsp of ground cinnamon,1
â
2
tsp of ground ginger,
1
â
2
tsp of ground cloves, and
3
â
4
tsp of ground cardamom.
Nutty Oatmeal Cookies
Add 2 tbsp of creamy smooth peanut butter, reduce applesauce to
1
â
4
cup, omit cinnamon, and add
1
â
4
cup of chopped peanuts.
Add 2 tbsp of creamy smooth peanut butter, reduce applesauce to1
â
4
cup, omit cinnamon, and add
1
â
4
cup of chopped peanuts.
Pumpkin-Raisin Oatmeal Cookies
Substitute 6 tbsp of pure canned pumpkin for applesauce, add 1 tbsp of pumpkin pie spice, and omit vanilla and cinnamon. CHEF' NOTE:
Use leftover canned pumpkin to make Maple Muffins (pg. 46) or Gingerbread Mini-Loaves (pg. 51).
Substitute 6 tbsp of pure canned pumpkin for applesauce, add 1 tbsp of pumpkin pie spice, and omit vanilla and cinnamon. CHEF' NOTE:Use leftover canned pumpkin to make Maple Muffins (pg. 46) or Gingerbread Mini-Loaves (pg. 51).
Makes 14 cookies
|
Pictured opposite
| Chewy and yet still soft right out of the oven, these oatmeal cookies are my all-time favorite.
|
Pictured opposite
| Chewy and yet still soft right out of the oven, these oatmeal cookies are my all-time favorite.
6 tbsp unsweetened
applesauce
1
â
2
c raw sugar
1
â
4
c pure maple syrup
1
â
2
slightly ripe banana,
mashed
2 tbsp non-dairy milk
1
â
2
tsp vanilla extract
1
1
â
2
c rolled oats
1
â
2
c whole-wheat flour
1
â
4
tsp baking soda
a few dashes of ground
cinnamon
1
â
4
c raisins, cranberries,
or chocolate chips
(optional)
applesauce
1
â
2
c raw sugar
1
â
4
c pure maple syrup
1
â
2
slightly ripe banana,
mashed
2 tbsp non-dairy milk
1
â
2
tsp vanilla extract
1
1
â
2
c rolled oats
1
â
2
c whole-wheat flour
1
â
4
tsp baking soda
a few dashes of ground
cinnamon
1
â
4
c raisins, cranberries,
or chocolate chips
(optional)
CHEF'S NOTE:
Add 1 tsp or more of ground flax seeds for a chewier cookie.
Add 1 tsp or more of ground flax seeds for a chewier cookie.
1. Preheat oven to 350°F.
2. Grease cookie sheet or line with parchment paper.
3. Mix applesauce, sugar, maple syrup, banana, non-dairy milk, and vanilla in a medium bowl.
4. In a large bowl, mix oats, flour, baking soda, and cinnamon.
5. Pour wet mixture into dry mixture, add optional raisins, cranberries, or chips, and gently stir until just combined. If not using raisins, cranberries, or chips, add 1 to 2 extra tbsp of flour.
6. Pick off bouncy ballâsized pieces and place on sheet. Alternatively drop spoonfuls of batter onto the cookie sheet if the batter is too sticky or loose to mold into balls.
7. Flatten with palm and leave at least a
1
â
2
inch between each cookie.
1
â
2
inch between each cookie.
â Bake for 10 to 15 minutes, until springy to the touch or desired firmness is reached.
NUTRITIONAL INFORMATION
OATMEAL COOKIES
Calories 93; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Total Carbohydrate 20.5g; Dietary Fiber 1.4g; Sugars 11.8g; Protein 1.6g
Calories 93; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Total Carbohydrate 20.5g; Dietary Fiber 1.4g; Sugars 11.8g; Protein 1.6gPUMPKIN-RAISIN OATMEAL COOKIES
Calories 92; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Total Carbohydrate 20.3g; Dietary Fiber 1.5g; Sugars 11.4g; Protein 1.7g
Calories 92; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Total Carbohydrate 20.3g; Dietary Fiber 1.5g; Sugars 11.4g; Protein 1.7gNUTTY OATMEAL COOKIE
Calories 127; Calories from Fat 28; Total Fat 3.0g; Cholesterol 0mg; Total Carbohydrate 22.7g; Dietary Fiber 1.5g; Sugars 11.9g; Protein 3.0g
Calories 127; Calories from Fat 28; Total Fat 3.0g; Cholesterol 0mg; Total Carbohydrate 22.7g; Dietary Fiber 1.5g; Sugars 11.9g; Protein 3.0g
Serves 2
| I did a detox some years back, and one of the dessert recipes used honey, soaked oats, raw nut butter, and carob to make a “cookie dough.” I've since reworked the recipe to fit my taste preferences and pantry staples. I should also mention that when I posted this recipe up for my cookbook testers, 15 of them made it within 10 minutes of posting. Smooth peanut butter can also be substituted for the Nutty Spread if you prefer.
| I did a detox some years back, and one of the dessert recipes used honey, soaked oats, raw nut butter, and carob to make a “cookie dough.” I've since reworked the recipe to fit my taste preferences and pantry staples. I should also mention that when I posted this recipe up for my cookbook testers, 15 of them made it within 10 minutes of posting. Smooth peanut butter can also be substituted for the Nutty Spread if you prefer.
1 c rolled oats
2 tbsp Nutty Spread
(pg. 253)
3 tbsp pure maple syrup
2 tbsp unsweetened cocoa
2 tbsp Nutty Spread
(pg. 253)
3 tbsp pure maple syrup
2 tbsp unsweetened cocoa
1. Mix all ingredients together until well combined.
2. Eat with a spoon.
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