RE: Cookie recipe (repost)

[Guest guest]

Nina & Annie,

 

I don't exactly know what oatmeal cookies are as I am from Australia and

about the only cookie recipe we use oats in are Anzacs :-) but I did a

search through the archives on my computer and came up with the following

using Quinoa, hope they help somewhat. Most are from this group but as I

didn't have message numbers, etc I thought It would be easier to just repost

them.

 

Regards

Caroline

Australia

 

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Crispy Quinoa Cookies

Courtesy of Lyla/Chet Day (adapted)

 

1/2 cup liquid sweetener (maple syrup)

1/3 cup turbinado sugar

1/2 cup vegan margarine

1/2 cup natural peanut butter

1/2 tsp. vanilla

1 cup rice flour

3/4 cup quinoa flakes

1 tsp baking soda

1/4 tsp salt (optional)

1/2 cup nuts (optional)

 

Heat oven to 350. Beat sweetener, sugar, margarine, peanut butter and

vanilla until creamy. Combine rice flour, quinoa flakes, baking soda and

salt. Add to mixture and beat until well blended. If desired, add nuts. Drop

by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to

15 minutes or until light golden brown. Cool 1 minute before removing.

 

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Creative Oatmeal Cookies

Source: Taste and See

 

2 cups quick oats

1/2 cup dried coconut

1/4 cup raisins or dates

1/2 cup nut butter or 1/2 cup tahini

1/2 cup unsweetened juice or applesauce

1/2 tsp. salt

1/4 - 1/2 cup sweetener

1/4 cup carob chips, unsweetened

3 Tbsp. arrowroot

1 cup cooked oatmeal

1 ripe banana or 1/2 cup or grated apple

 

**Quinoa flakes may be substituted for the oat and oatmeal.

 

Mix oats, coconut, carob drops, raisins, salt and arrowroot in a mixing

bowl. Then add cooked oatmeal.

 

Blend juice, banana, sweetener, and nut butter and add to dry ingredients.

Mix well.

 

Let mixture sit for 15 minutes or until oats absorb the liquid. If mixture

is to runny, add more quick oats.

 

Spoon mixture onto 2 well oiled cookie sheets, using 2 Tbsp. per cookie.

 

Bake at 350 degrees F. for 30 minutes, until golden brown.

 

Let cookies cool before attempting to remove them from the cookie sheets.

 

Variation: Oil only 1 cookie sheet and spread batter out evenly. Bake 35 -

40 minutes. After baking and cooling, cut into 24 bars.

 

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Tahini Raisin Oat Cookies

Source: Taste and See

 

1 cup tahini

3/4 cup sunflower seeds

1 cup raisins

3/4 cup honey (or alternative sweetener of choice)

2 1/4 cups rolled oats (or rolled quinoa flakes)

1/4 cup fruit juice

 

Soak raisins in hot water. Mix tahini and honey. Add sunflower seeds and

oats (quinoa flakes). Mix. Drain and add raisins and fruit juice. Mix.

Drop by tablespoon on an oiled cookie sheet. Press with a wet fork to make

round cookies. Bake at 350 degrees F. for 15 - 20 minutes until bottoms

become light brown.

 

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Date Apple Cookies

Source: Absolutely Vegetarian

 

Blend:

 

1 1/2 cups dates

1 1/2 cups hot water

3/4 cup cashews, raw

 

Add:

 

2 cups apple, finely chopped

1 tsp. vanilla

1/2 cup walnuts, chopped

1 cup raisins

1/2 tsp. salt

3 cups rolled oats (or quinoa flakes)

 

Form cookies on baking sheet. Bake at 350 degrees F. for 25 minutes.

 

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Oatmeal Chocolate Chip Cookies

 

Ingredients:

 

1 1/4 cups all-purpose GF flour blend

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

3/4 cup vegan margarine, vegetable ghee or coconut butter, softened

3/4 cup packed brown sugar

1/3 cup granulated sugar

1 1/2 teaspoons vanilla extract

Equivalent egg replacer to make 1 large egg

2 tablespoons coconut or soy milk

1 3/4 cups (11.5-oz. pkg.) vegan Chocolate Morsels or carob chips

1 cup rolled oats, uncooked (or see sub suggestions below)

1/2 cup each raisins, pecan pieces, walnuts and/or sunflower seeds

(optional)

 

Directions:

 

PREHEAT oven to 375° F. COMBINE flour, baking powder, baking soda, cinnamon

and salt in small bowl.

 

Beat margarine, brown sugar, granulated sugar and vanilla extract in large

mixer bowl until creamy.

 

Beat in egg sub. Gradually beat in flour mixture and milk. Stir in morsels,

oats, and other options (raisins, nuts or seeds).

 

Drop by rounded tablespoon onto ungreased baking sheets.

 

BAKE for 10 to 14 minutes or until edges are crisp but centres are still

soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool

completely.

 

*if you are not able to use oats, try using an alternate flaked cereal like

poha (rice flakes), quinoa or similar. You may wish to soak these other

flaked cereals for 10 minutes before using. If you soak them in apple juice

it adds a pleasant sweetness and you can lessen the sugar needed. If you are

GF and want to try oats, please be sure to find a brand like McCanns Irish

Oats which have no risk of cross-contamination.

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>

> Nina [earthlovinmomma]

> Sort of like the last post, I would love to have a cookie

> recipe similar to oatmeal cookies, but using quinoa flakes,

> or something else that is GF.

>