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.
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
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.
2 cups dried fava beans (preferably blanched and pre-peeled) 6 cups water 4 TBSP + of olive oil ½ onion, diced 2 cloves garlic, minced 2 tsp cumin ½ tsp turmeric ½ lemon, juiced salt and pepper to taste tomato, diced (optional) black olives, pitted (optional) sliced boiled eggs, sliced or fried egg (optional if not vegan) breads, pita, cucumber slices etc. for serving
Bring fava beans and water to pressure and cook 40 minutes if using pressure cooker. If not using pressure cooker, on stove top, cook until beans begin to fall apart and are soft. Set aside. If the beans are not pre-peeled, see packaging for cooking/shelling directions.
Sauté onions and garlic in olive oil until onions are translucent. Add beans and spices and continue to cook until soft and warmed through. As you stir, the beans may break up and mash. That’s fine! When the beans are complete, add lemon juice and mash with a fork or potato masher until they are mashed but still chunky (more chunky than hummus).
Garnish each serving with (optional) diced tomatoes, olives and/or egg, and a drizzle of olive oil. Serve with toasted breads, pita, cucumber slices, or just a fork!