96. healthy peanut butter oatmeal cookies.


COOOOOKIES! I love them. I don’t like having them in the house because I eat so lots of them. But I always want them.
So I try to find cookies to satisfy my cookie craving, but aren’t too incredibly bad for you. But, it usually takes fat and sugar to make a good cookie…

I was kind of skeptical of these cookies when I first saw them because they have no processed sugar, no flour, and on;y 1.5 tablespoons of oil. But they did have lots of good stuff – oats, coconut, chocolate, banana and peanut butter. The only added sugar is maple syrup, and I reduced the amount. The recipe called for 3/4 cup, but that seemed like alot for such a small amount of cookies, so I used 1/2 a cup, and that was sweetness a plenty.  (GAH! as im typing the recipe I see it was supposed to be 3/4 tbspn, not 3/4 cup…OOOPS! – that would explain why mine were extra sweet. )

The dough seemed pretty wet, so I was kind of nervous about how these were going to turn out – but they puffed up rather nicely; they are a little on the soft side; they fall apart pretty easily, but they taste really good. My batch made about 9 large cookies….I’m having a hard time sitting here not eating them all now.

The original recipe can be found here

Heres what I did:

1 cup rolled oats
2.5 tbsp shredded coconut
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1 large ripe banana
 ¼ cup peanut butter
1.5 tbsp canola oil
1/2 tsp vanilla
3/4 tbsp pure maple syrup
Handful of chocolate chips
Preheat oven to 350°.
In a large bowl combine all the dry ingredients (oats through to salt).
In a separate bowl, mash the banana. Add the peanut butter, oil, vanilla and maple syrup and whisk until smooth. Add the wet ingredients to the dry ingredients and stir until all the dry ingredients are incorporated. Fold in the chocolate chips and raisins.
Line a large baking sheet with parchment paper or coat with baking spray. Scoop out the dough and drop cookies onto the baking sheet about 1” apart. Bake for 12-14 minutes, until they start to turn golden. Let cool on the baking sheet for a few minutes to help them firm up, then transfer to a wire rack to finish cooling.

86. peanut butter chocolate chip oatmeal cookies.

Everything that is good about a cookie….all in one cookie.

I made these cookies once and brought them to a little party where I only knew the host. Later that day, someone from the party found me on facebook and sent me a message telling me not to tell her mom, but these were the greatest cookies she has ever had.

These cookies are adapted from the Peanut butter Oatmeal Gigantoid cookies found in one of my favorite cookbooks, Vegan with a Vengeance.

72. snickerdoodle blondies.


I veganized these snickerdoodle blondies tonight to bring to work tomorrow. Yum. Yum. YUM.
These would be so good warm with some ice cream on top!

Here’s how you do it:

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups packed brown sugar
1 cup earth balance, room temperature
Egg replacer for 2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg

Directions
1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
2. In large bowl, beat together earth balance and brown sugar for 3-5 minutes. Add in the egg replacer, then the vanilla, and beat until smooth.
3. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting.

54. peanut butter breakfast cookies.

Anyone else out there crave a second breakfast? I usually drink a smoothie around 8:30am, and by 10:30 am, my tummy is ready for second breakfast. Sometimes I eat yogurt and granola, dried cereal, nuts, muffin or some fruit. I try find snacks that are healthy – low in fat (or at least have the fat come from good fat sources), and low in sugar, or free from processed sugar.  I saw a recipe for these healthy peanut butter cookies and they were made from all natural, unprocessed ingredients, so i made them this morning. Yes, i made them in the morning before I went to work. They only have a few ingredients and bake for 12 minutes. Why not? Prep time was only a few minutes….And I think they will fit the bill for a second breakfast. They aren’t sweet and buttery like normal peanut butter cookies, so be warned; they do taste healthy, but I like that – they are substantial and made from all whole, unprocessed ingredients. Milo enjoyed them too, so thats a plus.

I feel like I say this with every recipe, but you can definitely keep working with this and make it your own. I think it would be great with some chocolate chips, nuts, dried fruit, etc. And if they arent sweet enough for you, try adding more sweetner or using different sweetners. These will do the trick for me. I got 8 pretty big cookies out of this:

1 3/4 cups oats,  ground in your vitamix or blender
1/2 cup natural peanut butter
1/4 cup maple syrup
1/4 cup flax seed, ground
1/4 cup soy or almond milk

Grind your flour and set aside. Mix together the peanut butter, maple syrup and milk. Add in the flax seed and mix well. Mix in the ground oats. Use a big cookie scoop and place on a prepared cookie sheet. Press down with a fork and bake 350 degrees for 12 minutes. Let cool and enjoy!

41. funfetti sandwich cookies.

I saw these cookies a few days ago on a blog and thought they were so cute and perfect for valentines day. I’m not normally a fan of roll out and cut kind of cookies, but I know a 2 year old who is, so I figured these would be a good treat. And I’m a fan of anything sprinkles. They actually weren’t very stressful to make. And they are super delicious.

Original recipe found here; here is my adapted version.

1 cup sugar
½ cup Earth Balance margarine, softened
¼ cup Earth Balance Coconut Spread, softened
1 teaspoon vanilla
2 egg replacers
2 ½ cups all purpose unbleached flour
2 tablespoons corn starch
¾ teaspoon salt
1 teaspoon baking powder
⅓ cup multi-colored candy sprinkles

Directions:

Begin by adding the sugar margarine and shortening into a large bowl. Using your mixer, beat until smooth. Add the vanilla and 2 egg replacers* and give it a good beating. Set aside so the ingredients can settle down a bit.

Combine flour, corn starch, baking powder and salt and stir until the ingredients are all peacefully combined.

Add the wet ingredients to the dry and stir well. Stir in sprinkles Form the dough into a ball and cover with plastic wrap and refrigerate for at least 1 hour. This will make the dough easier to handle.

Preheat your oven to 350 F and lining your cookie pan with parchment paper.

Roll out your dough to 1/8 inch thickness. Bake for 5-1/2 to 6 minutes or until they are a light golden brown. Cool completely.

Strawberry Cream Filling

1/4 cup Earth Balance margarine, softened
1/2 cup coconut earth balance spread (or a combination of regular and coconut)*
2 cups powdered sugar
1 teaspoon vanilla
1 fresh strawberry

Directions:

In medium bowl, beat the margarine until softened. Gradually add powdered sugar; blend well. Add 1 teaspoon vanilla and the mashed strawberry. Beat until light and fluffy.

*This is the combination of “butter” that I had on hand. It made the frosting kind of runny when I put it on the cookie,  but it we refrigerated after wards and everything was fine. The combination of the coconut-y flavor and the strawberry was so so yummy. It made them feel light and summery.