I think summer is officially over, at least out here in Pennsylvania (brrr!). As we dig out our warmer clothes, I've dug out some recipes for cookies that have always warmed up my lunch box. Because I have to be gluten-free vegan due to allergies, I'll add a bit on the end of the recipes for those who need to adjust some of the ingredients. All the recipes come from Pillsbury Poppin' Fresh Homemade Cookies (Ottenheimer Publishers, Inc., 1989).
Oatmeal Carrot Cookies
1 cup all purpose flour
1 cup quick-cooking rolled oats
1 tsp baking powder
1/4 tsp baking soda
1/2 cup margarine or butter, softened
1/2 cup honey
1 tsp vanilla
1 egg
1/2 cup chopped nuts
1/2 cup (1 medium) shredded carrot
Heat oven to 350°F. Grease cookie sheets. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, rolled oats, baking powder, baking soda, margarine, honey, vanilla, and egg until well blended. Stir in nuts and carrot. Drop by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 350°F for 8 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Makes 2 1/2 to 3 dozen cookies.
Alterations: use a gluten-free all purpose flour, like King Arthur Gluten-Free Multipurpose Flour or Gluten-Free Pantry All Purpose Flour. Cookies will not brown as much if you are using a gluten-free flour. Substitute dairy-free margarine or dairy-free butter (I like Earth Balance Vegan Buttery Sticks). For eggs, you can use flax gel. For 1 egg, stir 1 tbsp flax meal into 3 tbsp. warm water and let sit for 10 minutes to thicken. Egg replacers are also sold in boxes, like Ener-G's Egg Replacer. You can use whatever type of nuts your family can tolerate.
Nutritious Poppin' Fresh Cookies
2 1/4 cups all purpose flour
2 cups firmly packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup margarine or butter, softened
2 tsp vanilla
2 eggs
2 cups quick-cooking rolled oats
1/2 cup chopped nuts or shelled sunflower seeds
6 oz semi-sweet chocolate chips
If desired, stir one of the following into the dough: 1 cup peanut butter or other nut butter
1 cup wheat germ 1 cup flaked coconut 1 cup instant nonfat dry milk
Heat oven to 350°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, brown sugar, baking soda, salt, margarine, vanilla, and eggs. Beat until well blended, about 1.2 minutes. By hand, stir in rolled oats, nuts, and chocolate chips. Drop by well-rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bate at 350°F for 12-15 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Makes about 28 cookies.
Alterations: you can use a gluten-free all purpose flour, like King Arthur
Gluten-Free Multipurpose Flour or Gluten-Free Pantry All Purpose Flour.
Cookies will not brown as much if you are using a gluten-free
flour. Substitute dairy-free margarine or dairy-free butter (I like Earth
Balance Vegan Buttery Sticks). For eggs, you can use flax gel. For 1 egg, stir 1
tbsp flax meal into 3 tbsp. warm water and let sit for 10 minutes to
thicken. Egg replacers are also sold in boxes, like Ener-G's Egg
Replacer. You can use whatever type of nuts your family can
tolerate. Substitute dairy-free chocolate chips.
Oatmeal Carrot Cookies
1 cup all purpose flour
1 cup quick-cooking rolled oats
1 tsp baking powder
1/4 tsp baking soda
1/2 cup margarine or butter, softened
1/2 cup honey
1 tsp vanilla
1 egg
1/2 cup chopped nuts
1/2 cup (1 medium) shredded carrot
Heat oven to 350°F. Grease cookie sheets. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, rolled oats, baking powder, baking soda, margarine, honey, vanilla, and egg until well blended. Stir in nuts and carrot. Drop by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 350°F for 8 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Makes 2 1/2 to 3 dozen cookies.
Alterations: use a gluten-free all purpose flour, like King Arthur Gluten-Free Multipurpose Flour or Gluten-Free Pantry All Purpose Flour. Cookies will not brown as much if you are using a gluten-free flour. Substitute dairy-free margarine or dairy-free butter (I like Earth Balance Vegan Buttery Sticks). For eggs, you can use flax gel. For 1 egg, stir 1 tbsp flax meal into 3 tbsp. warm water and let sit for 10 minutes to thicken. Egg replacers are also sold in boxes, like Ener-G's Egg Replacer. You can use whatever type of nuts your family can tolerate.
Nutritious Poppin' Fresh Cookies
2 1/4 cups all purpose flour
2 cups firmly packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup margarine or butter, softened
2 tsp vanilla
2 eggs
2 cups quick-cooking rolled oats
1/2 cup chopped nuts or shelled sunflower seeds
6 oz semi-sweet chocolate chips
If desired, stir one of the following into the dough: 1 cup peanut butter or other nut butter
1 cup wheat germ 1 cup flaked coconut 1 cup instant nonfat dry milk
Heat oven to 350°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, brown sugar, baking soda, salt, margarine, vanilla, and eggs. Beat until well blended, about 1.2 minutes. By hand, stir in rolled oats, nuts, and chocolate chips. Drop by well-rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bate at 350°F for 12-15 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Makes about 28 cookies.
Alterations: you can use a gluten-free all purpose flour, like King Arthur
Gluten-Free Multipurpose Flour or Gluten-Free Pantry All Purpose Flour.
Cookies will not brown as much if you are using a gluten-free
flour. Substitute dairy-free margarine or dairy-free butter (I like Earth
Balance Vegan Buttery Sticks). For eggs, you can use flax gel. For 1 egg, stir 1
tbsp flax meal into 3 tbsp. warm water and let sit for 10 minutes to
thicken. Egg replacers are also sold in boxes, like Ener-G's Egg
Replacer. You can use whatever type of nuts your family can
tolerate. Substitute dairy-free chocolate chips.
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