Brown Sugar, Oatmeal and Applesauce Cookies

I found this recipe in a great cookbook call “Betty Goes Vegan”. It is a wonderful cookbook that has a lot of traditional recipes, but all done in a vegan manner. So really perfect, if you want to avoid cholesterol and some fat.

Flavor wise, these cookies taste amazing and when I took them to a party no one could believe they were vegan. As usual, I played around with the recipe a bit. Bottom line is, do they taste good? And the answer is, yes!!!!

Ingredients

2 cups of Brown Sugar

1 cup of Margarine, softened. I use Earth Balance.

1 1/2 tsp of Vanilla

1 Tbsp Applesauce

1 cup of Whole Wheat Flour

1 cup of AP Flour

1 tsp Baking Powder

½ tsp Cinnamon

1/8 tsp freshly grated Nutmeg

Pinch of Salt

2 cups of Old Fashioned Oats, not the quick kind.

¾ cup of crushed Walnuts or Pecans if you prefer.

½ cup of dried Apple Pieces. I used freeze dried and they were fine.

¼ cup of Water

Preheat oven to 350.

In a large mixing bowl, cream your margarine and brown sugar until smooth, then mix in the applesauce and vanilla.

Sift together the whole wheat flour, AP flour, baking soda, cinnamon, nutmeg and salt and introduce into the creamed sugar mixture, one half at a time and mix well by hand. I find a silicone spatula is great for this.

Then add one cup of the oats, apple pieces, nuts and use your hands to mix together. Then add remaining oats and the water and mix until incorporated.

Take about a 2 Tbsp piece, roll it slightly into a ball and put onto a non stick cookie sheet and press down with the back of your hand. Bake for 15 -18 minutes. I found they were done after about 17 minutes, but I like cookies that are soft and chewy. Adjust to your taste.

Cool them on the cookie sheet for about 1-2 minutes and then transfer for a cooling rack. They are great the day they are made and for a day after. They might last longer, but mine didn’t stay around that long.

Options: I think they would also be good with some raisins, or dried figs or dates added.

Comments

ramya anand said…

Love vegan bakes!bookmarking this!

July 22, 2013 at 12:45 PM

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.

Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this.

After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now.

Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
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Heat your pan until fairly hot, then add butter an…

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All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.

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Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.

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