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

Unknown 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
Salt and Black Pepper

Heat your pan until fairly hot, then add butter an…

Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

I first saw this recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it. The recipe was given in response to an email from BA writer to Marlow chef Patch Troffer, but the recipe had no measurements and timing. After making it, I adjusted a few things and added quantities and timing and was very happy with the results. I ordered my dried beans from Rancho Gordo in Napa and they were excellent.

To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.
Garlic Confit
3 heads of Garlic, peeled and left whole. 3/4-1 cup Olive Oil 4 springs fresh Thyme 2 Bay Leaves 2 dried Chili Peppers

Add all ingredients to a small saucepan and cook on barest simmer for 1-2 hours. (This broad cooking time is due to the fact that some garlic has more moisture than others). You’ll want the cloves to be s…

Oven Roasted Salmon

This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.

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.

Ingredients

2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper

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.

Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf I featured in an earlier post.

Note: All of these spices can be…

The Louisville Chef

Search This Blog