cookies Archives - Forks Over Knives

Sweet Potato Chocolate Chip Cookies

Ellen Boeke — Mon, 04 Dec 2023 18:15:44 +0000

Mashed sweet potatoes make a soft, lightly sweet cookie that you can enjoy for dessert or as a snack with a cup of tea. Dairy-free chocolate chips add bursts of creamy cacao goodness to each bite, but you could easily add in a handful of your favorite nuts to switch up the flavor profile. This recipe yields 20 cookies, which is the perfect size for bringing to a festive potluck or group gathering!

Tip: For 1 cup mashed sweet potato, peel and coarsely chop one 8-oz. sweet potato. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 7 to 10 minutes or until very tender. Transfer potato to a bowl and mash until smooth (or press through a ricer), adding water, 1 tablespoon at a time, as needed to make creamy.

For more sweet potato desserts, check out these tasty ideas:

Yield: Makes 20 cookies

Time: 45 minutes

1¼ cups mashed sweet potatoes (see tip in intro)
¼ cup unsweetened, unflavored plant-based milk
3 tablespoons light molasses
2 teaspoons pure vanilla extract
1½ cups oat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup dairy-free chocolate chips or chopped dark chocolate

Instructions

Preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
In a large bowl whisk together the sweet potato, milk, molasses, and vanilla). In a medium bowl stir together the oat flour, baking powder, baking soda, and salt). Add flour mixture to sweet potato mixture; stir until combined. Stir in chocolate chips.
Using a cookie scoop or 1½-tablespoons portions, drop dough 2 inches apart on prepared cookie sheets. Flatten cookies to 2-inch diameter. Bake 8 to 10 minutes or until lightly browned. Let cool 2 minutes on cookie sheets. Remove and cool on wire racks.

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Lemon-Glazed Oatmeal Snack Cakes

Ellen Boeke — Tue, 13 Dec 2022 18:35:50 +0000

A bright lemon glaze coats these clove-scented snack cakes to make them perfect for an afternoon nibble. The oat flour base provides a tender, chewy texture that’s a cross between a cookie and a muffin so you get the best of both worlds. Each bite-size cake is infused with lemon zest and lemon extract to double down on the refreshing citrus flavor while a touch of vanilla adds mellow warmth. Naturally sweetened with dates, applesauce, and maple syrup, these tasty treats are a healthy way to indulge your sweet tooth!

Tip: To soak dates, place them in a bowl and add boiling water to cover. Let stand for 5 minutes and then drain.

For more healthy vegan dessert recipes, check out these tasty ideas:

Yield: Makes 12 cakes

1½ cups rolled oats
2 teaspoons baking powder
¼ teaspoon sea salt
¼ teaspoon ground cloves
1¼ cups unsweetened, unflavored plant milk
½ cup coarsely chopped Medjool dates, soaked
½ cup unsweetened applesauce
4 tablespoons pure maple syrup
1 tablespoon flaxseed meal
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
¼ teaspoon pure lemon extract
1 tablespoon lemon juice
Thin lemon slices and/or fresh raspberries, for garnish (optional)

Instructions

Preheat oven to 350°F. Line bottoms of twelve 2½-inch muffin cups with parchment paper, or use silicone muffin cups.
Place oats in a food processor. Pulse well to achieve a flour-like consistency. Pour into a large bowl. Stir in baking powder, salt, and cloves.
In the food processor combine milk, dates, applesauce, 2 tablespoons of the maple syrup, the flaxseed meal, lemon zest, vanilla, and lemon extract. Process until smooth. Add to oat mixture. Stir just until oats are moistened. Pour into prepared muffin cups, filling each two-thirds full.
Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let stand in cups 10 minutes. Remove cakes from cups and place on a wire rack set over waxed paper.
Meanwhile, stir together the remaining 2 tablespoons maple syrup and the lemon juice. Brush glaze over warm cakes. If you like, top with lemon slices and/or fresh raspberries. Serve warm.

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Chewy Apple-Raisin Oatmeal Cookies

Nancy Macklin, RDN — Wed, 21 Sep 2022 17:18:41 +0000

Perfect for keeping your energy levels high during a long hike or satisfying your sweet tooth after dinner, these oversized cookies are delightfully chewy and incredibly versatile. The wholesome combination of peanut butter, oats, raisins, and cinnamon tastes like a decadent treat but these crave-worthy cookies are totally free from refined sugar and oil. Don’t be afraid to get creative and add in other ingredients like chopped nuts, freeze-dried blueberries, or vegan dark chocolate chips to totally customize the recipe. Pro tip: Keep a batch in the freezer so you always have a tasty treat on hand!

For more healthy cookie recipes, check out these tasty ideas:

Yield: Makes 10 cookies

½ cup mashed banana (1 large)
½ cup grated apple
¼ cup chunky no-salt-added peanut butter
¼ cup pure maple syrup
2 tablespoons unsweetened, unflavored plant-based milk
1 teaspoon pure vanilla extract
1 cup rolled oats
½ cup whole wheat flour
2 teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon sea salt
1 cup raisins

Instructions

Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large bowl combine the first six ingredients (through vanilla). In a small bowl stir together the next five ingredients (through salt). Add oat mixture to apple mixture; stir until combined. Stir in raisins.
Drop dough by ¼-cup portions 3 inches apart onto prepared cookie sheets. Dip a spatula in water and use it to flatten and spread the mounds to 2¾-inch rounds (about ½ inch thick).
Bake 12 to 14 minutes or until cookies are browned. Cool on a wire rack. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 1 week or freeze up to 3 months.

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Chocolate-Strawberry Vegan Whoopie Pies

Katie Simmons — Fri, 15 Apr 2022 17:13:24 +0000

Rich strawberry cream is sandwiched between homemade chocolate cookies for these vegan whoopie pies. Freeze-dried strawberries are the secret ingredient both in the cream filling and as a fun decoration. To neatly crush freeze-dried strawberries, seal them in a resealable bag, pushing out as much air as you can. Roll over the bag using a rolling pin.

Tip: To soak cashews, place in a bowl and cover with boiling water; let stand at least 30 minutes. Drain.

From plants-rule.com

Yield: Makes 12 whoopie pies

1 cup raw cashews, soaked (see tip in intro)
1½ cups pitted dates
1 cup freeze-dried strawberries, crushed in a blender, food processor, or by hand
2 teaspoons tapioca starch
3 teaspoons pure vanilla extract
1 cup applesauce
1 cup mashed bananas (about 2 bananas)
¾ cup unsweetened, unflavored almond milk
2 teaspoons pure vanilla extract
1 cup spelt flour
½ cup brown rice flour
½ cup unsweetened cocoa powder
2 teaspoons regular or sodium-free baking powder
½ teaspoon baking soda
½ teaspoon sea salt

Instructions

Make Strawberry Cashew Cream: In a blender combine cashews, ½ cup of the dates, ½ cup of the freeze-dried strawberries, the tapioca starch, 1 teaspoon of the vanilla, and ½ cup water. Cover and blend until smooth, scraping sides as needed. (The mixture will be thick.) Set aside.
Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
In a blender combine the applesauce, the remaining 1 cup dates, the bananas, almond milk, and the remaining 2 teaspoon vanilla. Blend until smooth, scraping down sides as needed. In a medium bowl whisk together the next six ingredients (through salt). Add applesauce mixture to flour mixture; stir to combine.
Spoon batter in ¼-cup portions onto prepared baking sheets, spacing about ½ inch apart. You should have 24 portions.
Bake about 12 minutes or until set, rotating pans halfway through baking. Set baking sheets on wire racks to cool.
To assemble pies, spread about 2 tablespoons Strawberry Cashew Cream onto flat side of one cookie. Press flat side of another cookie onto cream. Roll edge of pie in the remaining crushed freeze-dried strawberries to coat cashew cream halfway around pie. Repeat with remaining cookies and cashew cream. Serve immediately or transfer to an airtight container and store in refrigerator up to 1 week.

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Pecan Shortbread Cookies

Katie Simmons — Mon, 13 Dec 2021 18:12:20 +0000

These scrumptious gluten-free cookies are a plant-based take on the classic shortbread cookies you enjoyed growing up. Naturally sweetened with dates, the dough gets an upgrade with cinnamon and chopped pecans for a warm and nutty flavor. When you’re craving a sweet snack to accompany a warm cup of tea, these enticing treats hit the spot.

Tip: Make batches of the dough ahead of time to store in the freezer. When you’re ready to bake, let the dough soften a few minutes at room temperature, then slice and bake as directed.

Recipe from plants-rule.com

Yield: Makes 24 cookies

2 tablespoon flaxseed meal
¾ cup pitted Deglet Noor dates
1 teaspoon pure vanilla extract
1½ cups brown rice flour
1 teaspoon ground cinnamon
½ teaspoon regular or sodium-free baking powder
¼ teaspoon sea salt
½ cup chopped pecans

Instructions

In a small bowl stir together flaxseed meal and ¼ cup warm water. Let stand 5 minutes.
In a blender or food processor combine dates, vanilla, and ½ cup water. Cover and blend until smooth, scraping sides of blender as needed. Add flaxseed mixture. Cover and blend to combine.
In a medium bowl whisk together rice flour, cinnamon, baking powder, and salt. Add date mixture and pecans to flour mixture. Stir to combine.
Cut an 18-inch piece of plastic wrap or parchment paper. Transfer dough to plastic wrap. Roll dough into a 12-inch long log (2-inch diameter). Wrap with the plastic wrap and freeze at least 30 minutes.
When ready to bake, preheat oven to 425°F. Line a cookie sheet with parchment paper or a silicone baking mat. Cut dough log into 1/2-inch-thick slices (you should have 24). Arrange slices ½ inch apart on prepared cookie sheet.
Bake 12 to 14 minutes or until cookies are golden brown on bottoms, rotating cookie sheet halfway through baking. Cool 10 minutes on cookie sheet. Transfer to a wire rack and cool completely. Store cookies in an airtight container in the refrigerator up to 1 week.

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Gluten-Free Fig Bars

Katie Simmons — Mon, 06 Dec 2021 18:19:30 +0000

Dried figs are simmered and blended into a creamy paste with vanilla and lemon juice to bring out the natural sweetness of this delicious Mediterranean fruit. Almond flour lends nutty richness to the oat-based crust, and a crumbly walnut topping adds a satisfying crunch to create finger-licking-good fig bars. Gluten-free and packed full of good-for-you ingredients, these tasty treats are ideal as an afternoon snack.

Yield: Makes 16 bars

2 cups dried Mission figs
1 tablespoon lemon juice
2 teaspoon pure vanilla extract
1½ cups gluten-free oat flour
1 cup almond flour
1 cup pitted dates
¾ cup raw cashews
¾ teaspoon baking soda
½ teaspoon sea salt
¼ cup walnuts
2 tablespoons gluten-free rolled oats

Instructions

Preheat oven to 350°F. Line a 2-quart square baking dish with parchment paper.
For filling, in a small saucepan combine figs and 1 cup water. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until figs are soft. Transfer figs and cooking liquid to a blender or food processor. Add lemon juice and vanilla. Cover and blend until smooth.
For crust, in a food processor combine the next six ingredients (through salt). Process until well combined. Add ½ cup water, 2 tablespoons at a time, and process until mixture comes together into a ball. (You may not use all the water, depending on how dry the dates are.) Press crust mixture into bottom of prepared baking dish.
For topping, in a small food processor combine walnuts and oats. Pulse a few times until mixture is small crumbly pieces. Add 2 tablespoons water; pulse three to five times or until pieces are pea-size and crumbly.
Spread fig filling over crust in baking dish. Sprinkle with topping. Bake 40 to 45 minutes or until topping is golden brown. Let cool 10 minutes in baking dish. Using parchment paper, remove bars from baking dish. Cool completely on a wire rack. Cut into 16 bars.

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Peanut Butter–Quinoa Flake Cookies

Katie Simmons — Mon, 29 Nov 2021 18:47:18 +0000

Quinoa flakes give these kid-friendly cookies a delightfully chewy texture and a hearty helping of whole grains in each bite. The delicious banana and peanut butter combo is reminiscent of a classic after-school snack that will have you reaching for seconds before polishing off your first. Naturally sweetened with dates, these good-for-you treats are easy to whip up in just 30 minutes.

Recipe from plants-rule.com

Yield: Makes 16 cookies

1 cup pitted dates
1 medium ripe banana
¼ cup creamy peanut butter
2 teaspoons pure vanilla extract
1 cup almond flour
1 cup quinoa flakes
1 teaspoon regular or sodium-free baking powder
½ teaspoon sea salt

Instructions

Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
In a food processor combine the first four ingredients (through vanilla) and ¼ cup water. Process until creamy, scraping sides of food processor as needed. Add the remaining ingredients. Process until combined.
Drop dough in 2-tablespoon portions onto prepared cookie sheet, spacing them 1 inch apart. Using water-dampened fingers, lightly press cookies to flatten.
Bake 15 to 18 minutes or until golden brown on bottoms, rotating cookie sheet halfway through baking. Let cool 10 minutes on cookie sheet. Transfer to a wire rack and cool completely. Store cookies in an airtight container in the refrigerator up to 1 week.

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Stone Fruit & Quinoa Breakfast Cookies

Darshana Thacker Wendel — Mon, 29 Apr 2019 17:29:30 +0000

When cookies are as wholesome and healthful as these, you can enjoy them any time of day. These hearty quinoa cookies, which are fragrant with fresh fruit and ginger, taste incredible warm out of the oven. Stored in an airtight container, they’ll stay fresh for five days.

Yield: Makes 18 cookies

1 orange
⅓ cup pure cane sugar
¼ cup almond butter
1 tablespoon cider vinegar
2 teaspoons grated fresh ginger
1 teaspoon baking powder
¼ teaspoon sea salt
1½ cups cooked quinoa
¾ cup whole wheat flour
½ cup fresh or thawed frozen stone fruit (such as peaches, plums, and/or nectarines), cut into ½-inch pieces

Instructions

Preheat oven to 350°F. Line two cookie sheets with parchment paper. Remove 1 tablespoon of zest from the orange. Peel and cut the orange into pieces.
In a food processor, combine orange zest and pieces and the next six ingredients (through salt). Cover and process until smooth. Transfer the mixture to a large bowl. Stir in the quinoa and flour until combined. Fold in the stone fruit.
Drop dough 2 inches apart onto the prepared cookie sheets, using 2 tablespoons for each cookie. Bake 40 minutes or until edges are light brown. Remove and cool the cookies on wire racks.

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Jam Dot Holiday Cookies

Darshana Thacker Wendel — Mon, 18 Dec 2017 22:09:44 +0000

These walnutty vegan cookies will disappear as fast as you can make them—so you might want to make a double batch of the recipe. To bring more color to your cookie platter, use an array of different colored jams—such as strawberry, mixed berry, mango, and apricot— for the dot fillings. Store the cookies at room temperature in an airtight container for up to one week. If the cookies lose their crunch, reheat them in a 350°F oven for 10 to 15 minutes.

Yield: Makes 20 (1½-inch) cookies

¾ cup oat flour
½ cup sorghum flour
6 tablespoons cane sugar
¼ cup chopped walnuts
2 tablespoons coconut flakes
1 tablespoon ground flaxseed
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1 pinch sea salt
½ cup unsweetened, unflavored plant milk or water
¼ cup fruit-sweetened jam, any flavor

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a mixing bowl, whisk together the oat flour, sorghum flour, sugar, walnuts, coconut flakes, flaxseed, baking powder, baking soda, cinnamon, and salt. Mix well.
Add the plant milk, and use your hands or a spatula to thoroughly mix the dough.
Scoop out 1 tablespoon of dough and roll it into a ball. Place on the prepared baking sheet(s) and continue with the remaining dough, positioning balls about 1½ inches apart. Press the balls into small 1-inch disks, then press the center of each cookie with your thumb or the back of a small spoon to create a well to accommodate ½ teaspoon of jam.
Dollop ½ teaspoon of jam in the center of each cookie.
Bake cookies until lightly golden brown, about 30 minutes.
Once cookies are done, transfer the baking sheet to a cooling rack for a few minutes to cool.

https://www.youtube.com/watch?v=utDplNER7QI

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