I have had a few weeks of unhealthy eating due to work (left over pot roast, mashed potatoes and pie) and my friend’s wedding festivities. I am determined to get back into the groove of healthy eating!!!
I decided to make vegan cookies. I made some vegan oatmeal cookies in the past by using pumpkin puree as a binder. They were healthy but not palatable. To make them taste more real, I bought some vegan butter/margarine. Earth Balance is dairy free. Though it does contain fat because it’s made from plant oils, it does not contain any cholestrol!!
3/4 cup Earth Balance Spread
1/2 cup Agave nectar
1 tsp Almond extract
3/4 tsp Vanilla extract
1/4 cup Soymilk/almond milk/rice milk
1 cup Flour (white or wheat)
1/2 tsp Baking soda
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ground cloves
2 3/4 cups Rolled oats (Oatmeal)
1/4 cup Walnuts
1/4 cup Almonds
1/4 cup Pumpkin seeds
1/4 cup Raisins
1/3 cup Shredded coconut
1/4 cup Dark chocolate chips (optional)
Beat the Earth Balance and agave together until smooth- uniform color and texture. Add the vanilla, almond extracts, and soymilk and mix briefly. Add the flour, spices and baking soda and mix until combined. Stir in the rest of the ingredients. Feel free to add any other things you have lying around. Dried cranberries/cherries would be yummy.
Roll the dough into 1.5-2 inch balls and place on a baking sheet lined with a silpat or parchment paper. Smash the balls with your hands. Bake at 350 deg F for 12-15 minutes. Let them sit on the pan for a few minutes before moving them to the cooling rack.
They are a great breakfast on-the-go or a mid-day snack. They are packed with fiber, protein and good fats.