If only the Girl Scouts realized how many more cookies they'd sell if their products were vegan! In my pre-veggie days, I used to buy boxes of the samoa cookie. So I was very happy to find this recipe online (I'm sorry, I didn't write down where; anyone?) that approximates the same indulgent flavors. The texture, however, is a crunchy cooky, and not the gooey-chewy texture of the original.
1-1/2 cup rolled oats
1-3/4 cup flour
1/4 teaspoon salt
1-1/2 teaspoon baking powder
1 cup shredded coconut
1/2 cup ground pecans
1/2 cup chopped pecans
1 cup brown rice syrup (or a combination of brown rice syrup and maple syrup or agave syrup)
1/2 cup vegetable oil
Preheat oven to 350 degrees. In a bowl, mix all of the ingredients together, using your hands if necessary. Drop rounded spoonfuls onto lightly greased baking sheet and bake at 350 degrees for approximately 14 minutes. Cool on a wire rack.
2 cup chocolate chips
4 tablespoons maple syrup
1/1 cup soy milk
Place half of each of the three ingredients in a microwavable bowl. Microwave until chocolate melts; stir to mix. Dip bottoms of each cookie to coat. Let dry. Then mix up a second batch with the set-aside ingredients and drizzle over the tops of the cookies.
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