Vegan Kitchen Sink Cookies

Picture of cookies

I have another recipe for these use-all-the-stuff cookies that is titled “Dawes Cookies” (because they have a little bit of everything, get it?) if this one doesn’t quite suit your fancy. They are mostly the same other than swapping out of bananas for applesauce and garbanzo flour and a few other minor tweaks. These are rather cakey cookies, just FYI.

Ingredients

2 tsp vanilla extract
1 ½ cups applesauce
2 T tahini or peanut butter
3 T almond, coconut, or soy milk
3 T garbanzo/chickpea flour
1 cup whole wheat pastry flour (can sub with gluten free all purpose)
1 ½ cups oats (either quick or regular, can use gluten free oats)
½ cup vegan protein powder (I used Sunwarrior Warrior Blend)
⅔ cup raw sugar
1 tsp baking powder
1 tsp baking soda
⅔ cup shredded coconut
1 cup vegan chocolate chips
1 ⅓ cup dried cranberries
⅔ cup walnuts
Brown sugar for sprinkling on top

Process

Mix first 4 ingredients until smooth. In a separate container mix all dried ingredients except the brown sugar thoroughly. Combine.

Spoon by large dollops onto a baking pan or stone and flatten slightly (they will rise little but won’t spread out much). Sprinkle lightly with brown sugar.

Bake for 13 minutes and check. Bake additionally as needed until bottoms are lightly browned. They may not seem quite done on top but will firm up as they cool.

Allow to cool and enjoy. I like to store cookies like this in the refrigerator, so that I don’t need to worry about dampness from the condensation.

Makes 24 cookies.

Apple, Persimmon, Cranberry Crisp

 

When two friends show up with gifts – one with persimmons and one with apples, it must be time to make a pie!

Ingredients

Filling

  • 5 persimmons, peeled and sliced
  • 4 apples, peels and sliced
  • 1 cup dried cranberries
  • 1 lemon, juiced
  • 3 tablespoons turbinado sugar
  • ½ teaspoon ginger
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon zest

Crumble

  • 1 cup flour
  • 1 cup oats
  • 8 tablespoons vegan butter
  • ½ cup turbinado sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

Process

Mix all filling ingredients and place in a deep pie pan or baking dish.

Mix all crumble ingredients and cut butter in (or mix and pinch with hands) until evenly distributed and sprinkle over the filling mix (note: I pressed it down a little too much on this one).

Bake at 400* for 35 minutes. Add time until the crumble is browned.

Vegan Cranberry Apple Crumble

AppleCranberryCrumble

Adopted from an Emeril recipe to veganize. The mix of tart and sweet is very lovely and it made a pretty Winter Solstice dessert. My apologies for the less than stellar picture. We got busy eating and I forgot to take one until I was putting away leftovers!

Ingredients

2 – 3 pounds firm apples (I used 6 Honeycrisp and Gala apples) peeled and chopped
1 package fresh cranberries, rinsed and sorted
½ cup raw sugar
3 tablespoons whole wheat pastry flour
1 teaspoon pure vanilla extract
1.5 tablespoons orange juice

¾ cup whole wheat pastry flour
¾ cup rolled oats
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
8 tablespoons vegan butter

Process

Combine first 6 ingredients in a large bowl, tossing well to be sure fruit is coated. Layer on the bottom of a baking pan (I used a 12″ square stoneware dish).

Combine next 6 ingredients (all dry). Chop butter coarsely and add. Use electric beaters or a stand mixer to combine well. This will create a dough, of sorts. Drop dough by small balls onto the fruit mixture.

Bake at 375* for one hour. The fruit should look done and the crumble slightly browned on top. Allow to cool before serving.