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April 22, 2020This is about...
Vegan EVERYTHING Cookies!---YUM!
Vegan EVERYTHING Cookies!---YUM!
HI! HOW ARE YOU GUYS DOING? HOPE YOU ARE SAFE AND HEALTHY. Since I'm not leaving the house much these days, I'm more apt to try and use up all the food I have in the house. A few days ago, I had one very sad banana left in my kitchen. Instead of ditching it---it was really black-- which I might have done under different circumstances, I DECIDED TO TRY ADDING IT INTO SOME COOKIE DOUGH.
The cookie dough I started with is actually a riff off my Kollar Cookie dough. ONCE UPON A TIME YEARS AGO, I SOLD THOUSANDS OF KOLLAR COOKIES EVERY WEEK IN NYC AND THE NY METRO AREA. THEY WERE VEGAN AND GLUTEN-FREE. I figured, why not throw my lonely banana into that batter? And then I thought, why not throw other things that had in the house in there too? THE RESULT WAS A DELICIOUS SURPRISE. The banana added a subtle fun twist to the dough, and all the extra add-ins a happy surprise in every bite.
This incarnation of the Kollar Cookie dough has a base of almond flour, oats, oil and coconut sugar. You might even have all of the ingredients in your pantry already. If not, almond flour has become an easy ingredient to find now. And if you can't find coconut sugar, regular sugar is fine too. Amazon is my store of choice at the moment.
You can go crazy with the add-ins. This is the perfect time to take advantage of whatever mix-ins you might find hanging out in your kitchen. The basics would be chocolate chips, chopped nuts, and dried fruit. But why not crumbled pretzels or potato chips---I'D HOLD OFF ON THE CUCUMBERS AND THE MASHED POTATOES. though. I like them plain with nothing added too.
So if you have a solitary banana and some other sweet, salty or crunchy things hanging around just begging to be used up, this is the time!
STAY SAFE AND HEALTHY!
LESSONS Learned:
1. The more ripe the banana the better. If it's still a little green, wait a day or 2 until it starts to turn speckled brown.
2. A small ice cream scoop will make every cookie the same size, and that way they will all be baked at the same time.
3. A food processor makes easy work of this recipe. And, depending on how much you process the batter will determine the final result. Minimal processing will produce a thinner crispier cookie, while processing until a smoother dough is achieved will result in a thicker and cakier cookie. Your choice!
4. Size doesn't matter here. If you want smaller cookies, scoop out one Tablespoon at a time and cut back on the bake time.
5. Since I prefer crispy cookies, I like to overbake them a little, so that the bottoms are quite brown.
Vegan EVERYTHING Cookies
Ingredients:
1 very ripe medium banana, about 3/8 cup mashed
1/2 cup neutral oil, I like cold pressed safflower
1/2 cup coconut sugar, or plain granulated sugar
2 teaspoons vanilla extract
1/2 cup almond flour
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
2 cups quick oats, not instant
1 cup add-ins, of your choosing, like chocolate chips, chopped nuts, dried fruit, crushed pretzels, etc.
Make the cookies:
Preheat the oven to 375 degrees F. Line two baking sheets with parchment. In a food processor, combine the banana, oil, coconut sugar and vanilla until smooth. Add the oats, almond flour, baking soda, salt and cinnamon, and process and pulse until it forms a sticky dough, about 1 minute. Alternatively for a crispier cookie, process for less time, leaving the ingredients still alittle chunky.
Scrape the batter into a medium-size bowl, and stir in any of the add-ins that you want. You can even leave out the add-ins if you like.
Using a small scoop (1 3/4" scoop), or in 2 Tablespoon portions, scoop the dough 2 inches apart across the 2 pans. Bake until browned, lightly for softer cookies, or more dark for crunchier ones, 10-15 minutes. Start checking for doneness at 10 minutes. Cool completely on the pan, and store in an airtight container.
Makes 16-20 cookies. YUM!
The cookie dough I started with is actually a riff off my Kollar Cookie dough. ONCE UPON A TIME YEARS AGO, I SOLD THOUSANDS OF KOLLAR COOKIES EVERY WEEK IN NYC AND THE NY METRO AREA. THEY WERE VEGAN AND GLUTEN-FREE. I figured, why not throw my lonely banana into that batter? And then I thought, why not throw other things that had in the house in there too? THE RESULT WAS A DELICIOUS SURPRISE. The banana added a subtle fun twist to the dough, and all the extra add-ins a happy surprise in every bite.
This incarnation of the Kollar Cookie dough has a base of almond flour, oats, oil and coconut sugar. You might even have all of the ingredients in your pantry already. If not, almond flour has become an easy ingredient to find now. And if you can't find coconut sugar, regular sugar is fine too. Amazon is my store of choice at the moment.
You can go crazy with the add-ins. This is the perfect time to take advantage of whatever mix-ins you might find hanging out in your kitchen. The basics would be chocolate chips, chopped nuts, and dried fruit. But why not crumbled pretzels or potato chips---I'D HOLD OFF ON THE CUCUMBERS AND THE MASHED POTATOES. though. I like them plain with nothing added too.
So if you have a solitary banana and some other sweet, salty or crunchy things hanging around just begging to be used up, this is the time!
LESSONS Learned:
1. The more ripe the banana the better. If it's still a little green, wait a day or 2 until it starts to turn speckled brown.
2. A small ice cream scoop will make every cookie the same size, and that way they will all be baked at the same time.
3. A food processor makes easy work of this recipe. And, depending on how much you process the batter will determine the final result. Minimal processing will produce a thinner crispier cookie, while processing until a smoother dough is achieved will result in a thicker and cakier cookie. Your choice!
4. Size doesn't matter here. If you want smaller cookies, scoop out one Tablespoon at a time and cut back on the bake time.
5. Since I prefer crispy cookies, I like to overbake them a little, so that the bottoms are quite brown.
Ingredients:
1 very ripe medium banana, about 3/8 cup mashed
1/2 cup neutral oil, I like cold pressed safflower
1/2 cup coconut sugar, or plain granulated sugar
2 teaspoons vanilla extract
1/2 cup almond flour
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
2 cups quick oats, not instant
1 cup add-ins, of your choosing, like chocolate chips, chopped nuts, dried fruit, crushed pretzels, etc.
Make the cookies:
Preheat the oven to 375 degrees F. Line two baking sheets with parchment. In a food processor, combine the banana, oil, coconut sugar and vanilla until smooth. Add the oats, almond flour, baking soda, salt and cinnamon, and process and pulse until it forms a sticky dough, about 1 minute. Alternatively for a crispier cookie, process for less time, leaving the ingredients still alittle chunky.
Scrape the batter into a medium-size bowl, and stir in any of the add-ins that you want. You can even leave out the add-ins if you like.
Using a small scoop (1 3/4" scoop), or in 2 Tablespoon portions, scoop the dough 2 inches apart across the 2 pans. Bake until browned, lightly for softer cookies, or more dark for crunchier ones, 10-15 minutes. Start checking for doneness at 10 minutes. Cool completely on the pan, and store in an airtight container.
Makes 16-20 cookies. YUM!