Animal-Free Evolutionary Cookies
Most of you are familiar with ‘everything but the kitchen sink’, regarding the length of the ingredient list of a dish, usually referring to soups. This time it’s the cookie that appears to have a lot of ingredients, compared to the traditional flour, sugar, egg batters of old. Times change and the cooks and chefs of the world are slowly waking up to The Evolutionary Way Absent The Animal. No eggs, dairy, blood or flesh.
Secret ingredient, plain mustard.
In addition to the new multi ingredient deserts that increase nutritional value, a boost in the flavor and texture achievements must accompany the nutrient boost as well.
Flavor combinations change as do textures. Still, we like a bit of familiarity that will ease our minds as the new and improved versions slide to our gut full of surprises with benefits to come. Enjoy the process!
These cookies were designed to satisfy and please absent the addiction factor.
Makes approx. 5-1/2 dozen
Preheat oven to 350 degrees
2 c. KETTLE HEARTY OATS by QUAKER OATS or any other rolled, old-fashioned oats
1 c. walnut halves
1 t. salt
1/2 c. Fisher ALMOND COCONUT FLOUR
1/3 c. pea protein powder
1/3 c. tapioca flour
1/4 c. beet root powder – I used ALOVITOX brand
1/2 c. light brown sugar
1/2 c. granulated sugar
1/2 stick veg margarine
2 t. ground allspice
2 t. cinnamon
1 t. fenugreek
1 t. fine grind fennel seed
1 t. sweet Hungarian paprika
1 t. dry mustard
1 t. baking soda
1 t. cream of tartar
3 T. full flavor (old fashion) unsulphured molasses – best at room temp. for easy mixing
1/2 c. prepared yellow mustard
2 T. extra virgin olive oil
1- Place oats, walnuts and salt in food processor and process till mealy – very mealy – take a couple minutes pausing as needed to prevent overheating of unit.
Add almond coconut flour and process again, well.
Add pea protein; process well.
Add tapioca flour; process well.
Add beet powder; process well.
2- Transfer to extra-large mixing bowl and mix well with spoon or clean hands to equally distribute ingredients.
Add light brown and granulated sugar. Stir to mix.
Add margarine. Using pastry cutter, then clean hands, cut and mash margarine equally dispersed into dry ingredients till mealy.
Add ground allspice, cinnamon, fenugreek, fine grind fennel seed, paprika, dry mustard. Equally distribute using hands again.
Add baking soda and cream of tartar. Mix well, very well, to disperse freely.
Add molasses and prepared yellow mustard. Stir and mash till thoroughly incorporated leaving no color sign of mustard.
Add olive oil; stir and mash till incorporated. Dough will bind together in a mass.
3- Grease 1-2 baking sheets with margarine or oil. This time I used avocado oil. Spread with wax paper, then reapply using the same paper after each bake. It spreads really well.
Use a rounded dinnerware teaspoonful of dough for each cookie. Place in hand, then squeeze repeatedly compressing the dough into itself to bind it, then roll into ball and place on sheet. This method produces uniform cookies more like store or bakery bought.
- If you don’t want the uniform size, then grab the same amount of dough per cookie with one hand, compress repeatedly in hand to mush it together, then squeeze into an indented-by-fingers shape and place onto sheet. Either way works well.
Bake in preheated 350 degree oven for 10 minutes. Remove from oven, let set on the baking sheet till warm, then lift onto cooling rack.
Notes: Nobody of course will believe this is an oatmeal cookie.
Now, eat cookies as they are, or if serving desert at a sit down meal add a dipper sauce per serving for the cookies. Combine the same mustard you used in the recipe with maple syrup or molasses and a few drops of lemon juice. Stir well and plate in a small ramekin.
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