Every week I try to make a new vegan dessert. In a past post, I talked about how fun vegan desserts are to make because you have to substitute some weird stuff as a stand-in for everyday ingredients like butter and eggs. In one of my more adventurous weeks, I tried boiling a slurry of corn starch, water and agar agar flakes to make a vegan coconut custard. Last week, entirely by accident, I adapted a recipe from my “Forks Over Knives” cookbook to make something new and tasty.
“I think I want to bake oatmeal raisin cookies this week,” I told Mike, “Can you check in the cupboard to see if we have raisins?”
“You don’t have purple raisins. Just golden raisins,” he replied.
“Okay, I’ll add them to my grocery list,” I said.
“Do you have to use raisins?” Mike asked.
“No, I could use something else. How about dried blueberries?”
“That would be yummy,” he said.
So off we went to the store, not just for dried blueberries, but for the rest of our weekly shopping. When we came back, I started making cookies, but realized I was missing another ingredient: almond butter, as a healthier substitute for butter or vegan margarine.
We had some chunky peanut butter in the fridge, so I just used that.
I swapped out some other stuff, too, so by the time I was done, it was… not really an oatmeal raisin cookie at all.
Mike loved them. I shared them with my parents and my mom said they were “healthy tasting.” I’ll probably make them again, but there are so many other dessert recipes I have to try that it might be a while before this recipe cycles back around again. Anyway, here’s the recipe. It makes a small batch, about 16 cookies:
1/3 c. crunchy peanut butter
¼ c. unsweetened applesauce
½ c. sugar
1 t. vanilla extract
1 2/3 c. quick oats
1/3 c. all-purpose flour or whole wheat pastry flour
½ t. baking soda
¼ t. salt
½ t. ground cinnamon
½ c. dried blueberries
1.) Preheat the oven to 350 degrees.
2.) Throw 2/3 c. of the quick oats into a food processor and grind into a coarse powder.
3.) In a mixing bowl, beat peanut butter, applesauce and sugar. Add the vanilla and mix well.
4.) Add the ground oats, all-purpose flour, baking soda, cinnamon and salt. Mix well. Stir in the oats and blueberries. The dough gets sticky.
5.) Roll heaping tablespoons of dough and flatten into discs. Place on a cookie sheet and bake for 8 to 10 minutes.
6.) Remove from the oven and transfer to a cooling rack after 5 minutes to cool completely.