Happy National Cookie Day!
Cookies are probably my most favorite thing to make. I get to bake, which has a lot of science, and I get to eat yummy stuff with portion control built right in. You should see all the cookie pics that I’ve taken but have never gotten around to posting … It’s a lot!
This recipe is so good that my hubby helped me make a batch so I could take them to my last doctor’s appointment, as a gift. They’re that good!
This is the chaos that is my kitchen so I’m so lucky to have a great hubs that’s willing to assist and clean up after me :-)
This vegan cookie recipe was adapted from NutritionMD and it is fabulous. The flavors are so rich and complex that you’d never guess they were vegan.
- 1 cup white whole wheat flour
- 1/4 tsp sea salt
- 1/4 tsp cinnamon
- 1 tsp baking powder
- 1/2 cup rolled oats
- 1 tsp vanilla
- 1 Tbsp grapeseed oil
- 3 Tbsp soy milk, unsweetened
- 1/2 cup packed Whey Low Gold (brown sugar substitute)
- 2 Tbsp molasses
- 1/4 cup raisins
- 1/4 cup chopped pecans
- Preheat oven to 350 degrees F.
- In a medium bowl, mix together flour, salt, cinnamon, baking powder and oats.
- In a small bowl, whisk together vanilla, oil, soy milk, molasses & brown sugar.
- Add wet ingredients to dry ingredients and combine.
- Drop onto prepared baking sheet (with non-stick spray or parchment paper) by using two spoons or a cookie scoop. I used a #16 disher, which makes a large cookie.
Recipe adapted from NutritionMD (http://www.nutritionmd.org/recipes/view.html?recipe_id=1333)
The original recipe states that it makes 12 cookies but I preferred a larger cookie so this made 8 for me. Hope you love these nutritious cookies!
The Vegan Experiment & Type II Diabetes
Today’s Fasting Blood Glucose was 80
My goal is < 100