Vegan Apple Oat Peanut Butter Almond cookies (AKA Everything in the Cupboards Cookies)
This Friday, Sept. 27 2013, was the USA’s first National Vegan Baking Day. In honor of the occasion, my roommates and I made vegan cookies. None of us are vegan (we made scrambled eggs for dinner before baking), but we are all interested in social justice and food justice, and we’ve been working on eating fair trade and doing Vegan Tuesdays.
We threw together a cookie recipe that ended up delicious enough to share. So what did we make? Basically, whatever-we-had-around-minus-eggs-and-butter cookies:
Preheat oven to 350.
¾ cup brown sugar
¾ cup white sugar
½ tsp salt
1 cup PB (smooth or chunky; I used chunky)
3/8 cup veggie oil or canola oil (that’s 1 quarter cup plus a half quarter cup… sorry:)
2/3 cup applesauce
2 tsp vanilla (1 tsp is fine if you must)
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 ½ cups flour
1 medium apple cut into small cubes/chunks (OPTIONAL- you can go with a pear or raisins or no fruit instead)
2 cups oats
2 squirts of honey (as much or as little as you like; if you’re going FULL vegan, omit the honey)
handful of almonds (chopped up as fine as you like)
Mix dry ingredients first in small bowl.
Mix peanut butter, sugars, applesauce, vanilla, honey, veggie oil in a large mixing bowl.
Slowly add dry ingredients to large mixing bowl.
Add apple & almonds.
Bake 11-12 min (on a greased cookie sheet or ungreased cooking stone) at 350 until edges are browned.
These cookies retain their moisture well and actually look like cookies, but they do tend to be a little undercooked in the middle. The dough is great too; no salmonella worries.
Try with almond milk!