Skip to main content

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!!!!


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.


Unknown said…
Love vegan bakes!bookmarking this!

Popular posts from this blog

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

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 u

Golden Mountain Sauce

I love making Thai food at home, and I've always prided myself on getting that authentic Thai flavor, but if I’m completely honest, I have to admit it always seemed to be missing a little something. Well, I have found out what that little something was. It's called Golden Mountain Sauce and it has been called the "secret of Thai cooking" and has been used in Thailand for over 50 years. Use it as you would soy sauce, but mix it equal parts with fish sauce to get the real Thai flavor. Here is the perfect dish to try it out.   Gai Pad Prik Grapao/Chicken with Hot Chilies and Basil Thais’ love fresh basil, and use many different types. Most of us are familiar with Sweet Basil, and this is easy to find in any market. However, it’s the “Holy Basil”, known as Bai Grapao, which is the most flavorful and authentic. This basil has an anise type of flavor and gives this dish an amazing flavor and dimension that just doesn’t taste the same with sweet basil.