My friend Lauren is having her premier photography exhibit (one of many to come I imagine…) and I have made some goodies for the masses who shall attend. Hopefully they like cookies. Though these are all adapted recipes, they are so freakin’ good I feel I should post about them. The Double Chocolate Cherry Cookies are from Isa’s site, the Post Punk Kitchen. The Healthy Peanut Butter Cookies are from delicious living, as are the Bizcochitos.
double chocolate cherry cookies (adapted from PPK) (vegan)
5 tsp ground flaxseeds
½ cup soymilk
2 cups flour (use ap or combination of ap and whole wheat pastry)
¾ cup cocoa powder
1 tsp baking soda
½ tsp salt
¾ cup oil (canola or safflower)
2 cups sugar
2 tsp vanilla extract
½ cup chocolate chips
½ cup dried cherries (would also be good with other dried fruits I think… )
- Preheat your oven to 350. Mix the ground flaxseeds and soymilk in a bowl and set aside.
- In a separate bowl mix together the flour, cocoa, baking soda and salt.
- In a separate, larger bowl mix the oil and sugar. Stir up the soymilk/flax mixture a bit more, then add to sugar/oil, and add in the vanilla extract. Mix the dry ingredients into the wet in batches- it will be really stiff and seem too dry. Add the chocolate chips and cherries (or nuts, nibs, whatevas) and mix until it is all well incorporated.
- Make little balls (about a tablespoon) with your hands and place on cookie sheet, then flatten with your hands. Bake for 10 minutes. This makes about 30-40 cookies, and they freeze really well.
healthy peanut butter cookies (vegetarian, soy-free)
hearty and not-too-sweet, these yummy cookies will make everyone happy!
1 cup whole wheat flour
1 cup whole wheat pastry flour
½ cup oatbran (can use wheat bran also)
1½ tsp baking powder
½ tsp baking soda
¼ cup maple syrup
2/3 cup peanut butter (use the natural stuff, not sugary-oily jif or skippy)
6 tbsp organic butter (organic!)
1 cup brown sugar
5 tsp ground flaxseeds + 6 tbsp water
2 tsp vanilla extract
- Preheat oven to 350° and line two baking sheets with parchment paper.
- In a mixing bowl whisk together flaxseeds and water until gooey. Let stand two minutes, then add maple syrup, peanut butter, Earth Balance, sugar, and vanilla. Whisk until very smooth.
- In another large bowl mix together flours, bran, baking powder, baking soda, and salt. Add dry ingredients to wet and mix until well combined. Dough will the very firm.
- Make 1-inch balls and flatten slightly onto baking sheet. Bake for 10 minutes, and let stand five minutes on baking sheet. Move to cooling racks to finish cooling.
These are nice little sugar cookies, a bit lighter than the other cookie recipes; the anise is subtle and warming alongside the cinnamon. Because this is the first time to make these, I followed it exactly, including using the egg. But this could definitely work with flax instead of the egg. The original is found here…
1½ cups whole-wheat pastry flour
2 tsp whole anise seed
1 tsp baking powder
1/4 tsp salt
1½ tsp ground cinnamon
5 tbsp unsalted butter, softened (yo! use organic!)
¾ cup granulated sugar
1 egg (please use local, free-range eggs)
1 tsp vanilla extract
- In a medium bowl, combine flour, anise, baking powder, salt, and 1 tsp ground cinnamon. In a second bowl, beat butter and ¾ cup sugar until light and fluffy. Blend in egg and vanilla. Once mixture is smooth, blend in flour mixture. Divide dough in half and roll each half into a ball. Wrap dough in plastic wrap and freeze for 1 hour until firm.
- Preheat oven to 350°. On a flour-coated cutting board and using a flour-coated rolling pin (or a pint glass, since I don’t have a rolling pin anymore!), roll dough into a 1/4 inch-thick circle. Cut dough into 2-inch shapes (I used a shot glass and made little circles). Top with cinnamon sugar. If you don’t have it already mixed in your spice rack, use 1 tbsp sugar and ½ tsp cinnamon.
- Bake for 10 minutes until golden. Makes about 20 cookies (though the original recipe says 40…)