Video #34: Optimizing October Month with Whole Food Plant Based Challenge
Anna’s Original Vegan Oatmeal Chocolate Chip Cookies:
1 ½ cups oat flour (ground gluten-free rolled oats); (blend a heaping 1 ½ cups rolled oats in the blender until smooth for 20 seconds to 1 minute)
1 cup rolled oats
¼ tsp sea salt
2 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 tbsp xanthum gum
1 cup ripe avocado pureed (add to blender until smooth)
1 cup coconut sugar
2 tbsp grade A maple syrup
1 tsp vanilla extract (plus ½ tsp of vanilla bean paste for added flavor)
2 flaxseed eggs (1 tbsp ground flaxseed to 2 ½ tbsp water for 1 egg. Let sit for 5 mins. to thicken before using)
1 cup semi-sweet chocolate chips
Mix dry ingredients in a bowl and whisk together. In another bowl, using an electric hand mixer whip avocado, sugar, syrup, and flax eggs until well blended. Then stir in dry ingredients. Dough should be thick but moist. Stir in chocolate chips and/or dates. Use small ice cream scoop or tablespoon to drop dough on baking sheet (lined with parchment paper or use a silicon baking sheet on pan). I like the silicon it is much easier. Bake at 325F for 15-20 minutes until brown. Transfer to a cooling rack for about 10-15 minutes. Serve immediately or keep in an airtight container, ideally in the fridge, for up to a week.
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Sarah's Modified Vegan Oatmeal Date Cookies (without salt, xanthan gum, and sweetened chocolate chips)
(yields about 18-24 cookies)
1 ½ cups oat flour (ground gluten-free rolled oats); (blend a heaping 1 ½ cups rolled oats in the blender until smooth for 20 seconds to 1 minute)
1 cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
2 tablespoons psyllium husk (whole husk)
1 ½ - 2 ½ teaspoons 100% unsweetened cocoa powder (or 1/4 cup 100% dark chocolate chips)
1/2 cup ripe avocado pureed (add to blender until smooth)
3/4 cup coconut sugar
1/4 cup 100% pure maple syrup
2 teaspoons vanilla extract (plus ½ teaspoon of vanilla bean paste for added flavor and sweetness)
2 flaxseed eggs (stir together 2 tablespoons of ground flaxseed with 5 tablespoons warm water. Let sit for 5 minutes to thicken before using)
1/4 - 1/2 cup chopped medjool dates (about 2 - 4 dates)
Mix dry ingredients in a bowl and whisk together. In another bowl, using an electric hand mixer whip avocado, sugar, syrup, and flax eggs until well blended. Then stir in dry ingredients. Dough should be thick but moist. Stir in dates. Use a small ice cream scoop or tablespoon to drop dough on baking sheet (lined with parchment paper or use a silicon baking sheet on pan). I like the silicon it is much easier. Bake at 325F for about 20 minutes until brown. Transfer to a cooling rack for about 10-15 minutes. Serve immediately or keep in an airtight container, ideally in the fridge, for up to a week.
16 окт 2024
