The end of December is coming upon us, and so is the #cookielove bloghop! That means this will be my last cookie recipe for the week, and the year 2011; pretty incredible when you think about it that way. 😉 After baking so much this holiday season, which I love to do, I’m still hoping that January will bring some more refreshing recipes that aren’t so sugar-heavy and guilt inducing.
With rolled oats, tart cranberries, delicious salted sunflower seeds and sneaky pumpkin these cookies make a perfect transition from the other baked goodies of 2011 into the healthier recipes starting off 2012. I promise I won’t judge you if you decide to eat these for breakfast (I know that I did!), they have the consistency reminiscent of a Clif bar, but more lightweight and less dense.
There are many things that I love about this recipe, but one of the main selling points for me is not that they’re good for you, it’s that they take such little time and effort to make! The ingredients are pretty simple and almost every household already has them on hand, that’s what makes these tasty treats so great.
- Prep time: 15 minutes – Cook time: 20 minutes – Total time: 35 minutes – Servings: 24
- 1 cup(s) of Whole Wheat Flour
- 1 1/2 cup(s) of Rolled Oats
- 1/2 tsp. of Baking Powder
- 1/2 tsp. of Baking Soda
- 1/2 tsp. of Sea Salt
- 1 1/2 tbsp. of Pumpkin Spice
- 1/2 cup(s) of Agave Nectar or Maple Syrup
- 1/2 cup(s) of Unsweetened Pumpkin Puree
- 1 tbsp. of Molasses
- 1 Flaxseed Egg (1 tbsp. Flaxseed w/ 3 tbsp. Warm Water)
- 1 tsp. of Vanilla Extract
- 1 cup(s) of Dried Cranberries
- 1/2 cup(s) of Sunflower Seeds
- Preheat oven to 350F. In a large bowl, stir together flour, rolled oats, baking powder, baking soda, sea salt, and pumpkin spice.
- Using a small bowl, stir pumpkin puree, molasses, flaxseed egg, agave and vanilla extract together.
- Slowly pour the wet mixture into the dry and stir together until completely and evenly combined. Fold the dried cranberries and sunflower seeds into the dough, and refrigerate for 30 minutes.
- Line two baking sheets with parchment paper and scoop 2 tbsp.-sized portions of the dough onto the sheets. Flatten the cookies slightly with a fork and bake for 15 minutes, or until they start to brown slightly.
Happy Raw Wednesday to everyone! Like I promised, here is a healthy cookie recipe that will calm your sugar cravings and keep you feeling satisfied with its protein and nutrients. This recipe was sent to me by the fabulous Julie Titus, found of Raw Bites Happy Food in Los Angeles, CA. You may remember seeing her in the Cupcakes + Art event post from a few weeks ago, pictured with her adorable daughter and tasty raw cupcakes (as seen below).
Julie started Raw Bites as a graphic designer, mother, traveler, humanitarian and gourmet food fanatic. She has a passion for making and sharing raw food to heal, empower and sustain daily life for everyone. Her mission, as her company profile says, is to “make raw, happy food accessible, affordable, and convenient for ALL people, without exception”. Her humanitarian work is extremely admirable, consisting of regularly vending coconuts to raise money for Smile Train, sponsoring a child to receive a much needed cleft palate surgery, visiting Guatemala every year to support Safe Passage, a NGO empowering women and providing nutritional support and education for children living in the slums surrounding the municipal trash dump of Guatemala City and donating food regularly to different charity events.
All in all, Julie is an amazing person, extremely nice, and a maker of delicious food. Her company is a catering service, a consultancy on raw lifestyle and chocolate, and a green company (having a zero trash policy when vending and sources biodegradable packaging). So, if you have a chance, and are interested (which you should be!), check out the Raw Bites Happy Food Site and order some delicious items! From now until Valentine’s Day, reader’s of this site get a 25% off of any order if they mention *VEGANYACKATTACK* when they contact Julie!
Now, onto this delightful recipe! I love holiday cookies, and this one was no different; what shocked me, though, was the face that many of the usually stubborn gentleman that were over for the holiday kept stealing these lil’ suckers right off of the plate! If that doesn’t sell this recipe for you, I don’t know what will. Try these out for yourself and be impressed!
Here’s the recipe in Julie’s words:
- 12 Dried, Pitted Dates (I soaked mine for a couple of hours)
- 1.5 Cup Raw Almonds (I soaked mine for a couple of hours)
- 1 tsp. Pure Vanilla Extract
- 1/2 tsp. Himalayan Salt
- 3 tsp. Ground Cinnamon
- 2 tsp. Ground Ginger
- 1 tsp. Freshly Grated Ginger Root
- 1/2 tsp. Ground Cloves
- 1 Tbsp. Palm sugar (I used Raw Sugar)
- 1/8 Cup Maple Syrup
- First grind all the dry ingredients into a fine base. You may have to let the food processor work it for about 3-5 minutes (depending on the power of you machine).
- Then add the vanilla and maple to bind the dough. This will begin to clump together and when you see a full ball of dough in the food processor, its ready.
- Roll out the dough on a non stick surface, foil, or parchment paper. Unlike gluten doughs, this dough will be a little more delicate, but totally pliable.
- You can cut out shapes with cookie cutters OR make your own molds with anything you like.
- Place the cookies in the dehydrator until dry on the outside. Inside will be chewy and warm. (I dehydrated mine at 110°F for four hours on one side and 4 on the other)
This humble cookie will reluctantly steal the show at any get together. It’s rich carob ganache and hints of almond pair perfectly with the subtle, flaky butter cookies. They are a little time-consuming, but it is so worth it. I’ve never made Linzer cookies before, so this was an interesting experience. I was extremely pleased with the outcome and the good feedback that I received on them!
These cookies would make a great activity to share with friends and family, getting help putting them together would cut the prep time drastically. If you bundle up these darling Linzer cookies, they would make great gifts or would be fantastic for a cookie exchange. You’ll definitely need to try these out!
- Prep time: 2 hours – Cook time: 30 minutes – Total time: 2 hours 30 minutes – Servings: 30
- 1 cup(s) of Earth Balance Buttery Sticks
- 1 cup(s) of Organic Sugar
- 1 Flaxseed Egg (1 tbsp. Flaxseed w/ 3 tbsp. Warm Water)
- 1 1/2 tsp. of Vanilla Extract
- 1/2 tsp. of Almond Extract
- 2 3/4 cup(s) of Unbleached All Purpose Flour
- 1/4 tsp. of Sea Salt
- 1 cup(s) of Carob Chips
- 1/2 cup(s) of + 2 Tbsp. Earth Balance Organic Soy Milk
- 1/4 tsp. of Almond Extract
- 1 1/2 tbsp. of Optional: Powdered Sugar for topping
- Using a stand or hand mixer, cream butter and sugar together until fluffy. Mix in flaxseed egg, vanilla and almond extracts. In a medium-sized bowl combine salt and flour, slowly add to the butter until the dough is crumbly but moist.
- Cover dough with Saran wrap and refrigerate for an hour.
- Pre-heat oven to 350°F an line two baking pans with parchment paper. Roll dough out to 1/8″ thick, using a 3″ wide circle cookie cutter, cut out as many shapes as your dough will allow. Separate half of the cookies, using a smaller circle or preferred shape cut out the center of those cookies.
- Place cookies onto the sheets about and 1″ apart from each other, and bake for 9-10 minutes. You may have to bake these in three different sets depending on the size/quantity of your oven(s), hence the 30 minute cooking time.
- While the cookies are baking and cooling on racks, melt the carob chips with soy milk in a small pan over medium heat. Add in almond extract and stir until an even consistency. Take off of heat and let cool for 10 minutes.
- When the cookies have cooled sprinkle powdered sugar over the cookie tops (ones with the cutouts), and spread a teaspoon or so of the ganache on the bottom of the cookie bases.
- Create a cookie sandwich by putting the tops onto the bases, and fill the center with a little more ganache. After all of the cookies are assembled, refrigerate them so that they can set.