Are you intimidated by Veganism? Is Veganism even a word? Do you think it's going to taste completely and totally different from what you're used to? If so, you and I were in the same boat. So, imagine my surprise when I made up these vegan cookies and licked the raw cookie dough off of my finger and it was pure deliciousness! The best part about it is I could have eaten the cookie dough raw without worries that I might become sick from the raw egg that is used in "normal" cookies! I didn't mind you but I could have! They smelled fantastic in the oven and I was anxiously looking forward to them coming out of the oven so I could taste the baked version. I don't know why I was so intimidated by vegan. Silly me!
|You don't scare me, cookie!|
Peanut Apple Pretzel Drops
Cook Time: 14 - 16 minutes
Keywords: bake dessert snack vegan cookie
Ingredients (2 1/2 dozen)
- 2 generous cups mini pretzels, crushed into small pieces
- 1 cup roasted, shelled peanut halves
- 4 ounces (about 1 1/2 cups, lightly packed dried apple rings
- 1 3/4 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 cup sweetened almond milk
- 2 Tbsp. ground flax seeds
- 1/2 cup canola oil
- 1 cup dark brown sugar, tightly packed
- 1/3 cup sugar
- 1 1/2 tsp. pure vanilla extract
Preheat oven to 350. Line two baking sheets with parchment paper.
In a large bowl, combine pretzel pieces and peanuts. Using either kitchen scissors or sharp knife cut apple rings into bite-sided pieces. Combine with the pretzels and peanuts.
In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. In a separate large bowl, whisk together the almond milk and flax seeds. Add the oil, brown sugar, sugar, and vanilla. Beat with the electric mixer for 2 minutes until the lumps of brown sugar are dissolved and the mixture is very thick. Stir in the flour mixture, mixing just until dry ingredients are moistened and a thick, soft dough forms (you might want to use a rubber spatula for this step.). Fold in the pretzel mixture and stir to completely coat everything with batter. The resulting dough will be very chunky and sticky.
Drop heaping tablespoons of dough about 2 inches apart onto the baking sheet. Bake 14 to 16 minutes until cookies are firm and edges are lightly browned. Move from the cookie sheet to wire racks to cool. Store in a loosely covered container.
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Servings: 1 cookies
Total Fat: 6.6 g
Cholesterol: 0 mg.
Sodium: 100.2 mg.
Protein: 2.4 g.
Adapted from Vegan Cookies Invade Your Cookie Jar
Are you a vegan? Have you ever tried baking or cooking vegan style? Is it hot where you live? It sure is hot where I live!
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