Category: Cookies

OG WFPB Cowboy Cookies

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(WFPB – Whole Food Plant Based)

This one is DELICIOUS!!! Seriously, I have been eating these for my pre-workout fuel haha. So YUM and so good for you! I have been trying to experiment with different sweeteners and I read something about date paste, so since I had some dates all ready in my refrigerator, I thought I would experiment–the most fun part, except when it doesn’t turn out lol. In this recipe I subbed out the sugar for date paste, equal amounts. It tasted amazing and not too sweet, which I love.

The reason why I call them cowboy cookies is because I have been thinking about my dad lately and these cookies just seemed fitting for celebrating him. It was his birthday this month and he was a tried and true cowboy though and though. I can picture him out on the range herding cattle and eating some of these cowboy cookies. Oh man, I miss that guy. Here’s to you, dad!

WFPB Cowboy Cookies

  • 2 T. Flax Seed
  • 6 T. Water
  • 3/4 C. Date Paste (see below for recipe)
  • 2 C. Natural Peanut Butter
  • 1/2 C. Apple Sauce
  • 1 T. Vanilla
  • 2 tea. Apple Cider Vinegar
  • 1/2 tea. Salt
  • 1/2 tea. Baking Soda
  • 3/4 C. Regular Oats
  • 1 C. Cup4Cup Flour (gluten free)
  • 1 C. Coarsely Cut Walnuts
  • 1/2 C. Unsweetened Shredded Coconut Flakes
  • 1 C. Enjoy Life mini chocolate chips

Mix flax seed and water. Let sit for about 5 minutes.

Mix all of the dry ingredients together and all of the wet ingredients together in 2 separate bowls. Gradually add the dry ingredients into the wet ingredient bowl and mix by hand. Mix well and add walnuts, coconut flakes and chocolate chips. Mix well until all ingredients are combined and refrigerate for 30 minutes to an hour.

Preheat oven to 350 degrees. Have 2 cookie sheets ready with a splat mat on each cookie sheet. Get about 2 T of the dough and roll it into a ball with the palms of your hands and sit each ball on the cookie sheet. After the cookie sheet is full, take a fork and flatten out each cookie so they resemble the picture below. I just kind of pat the fork around the ball until it is to my liking. I like mine about 1/4 – 1/2 ” thick. Whatever thickness you decided on, make sure they are all uniform so they cook equally though. Repeat this process for the remaining cookie dough.

I put 2 cookie sheets in my convection oven – one on each rack. Cook for 12 minutes.

Makes 3 1/2 dozen cookies.

Recipe for Date Paste:

2 cups of fresh dates, pitted (pack it down good)

1/2 C. Water (add a little more if too thick)

Mix well in food processor or Vitamix. I used the Vitamix and used the tamper to mix it up well and I stopped and started it in between tapping it down. It worked great!

The BEST Vegan Chocolate Chip Oatmeal Cookie Recipe-Gluten Free

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PLEASE DON’T BE TURNED OFF BY THE TITLE OF THIS POST LOL!!  I promise–YOU WILL LOVE THESE!!  The texture is seriously my fav!!  The original chocolate chip oatmeal cookie recipe, that I have been making for about 20+ years now, has 1 c. of butter flavored shortening  and we all know how terrible that is for our body, so I subbed 1/2 C. applesauce and 1/2 C. almond butter.  I love grinding my own almond butter at the grocery store–seriously the best and you know exactly what is in the container :).  I also subbed flax eggs for real eggs.  The recipe is below:

1 Flax Seed Egg= 1 T. Flax seed mixed in 3 T. water

Let mixture set for about 5 -7 min and add to cookie mixture.

For this recipe, I used 2 flax seed eggs, so 2 T. flax seed and 6 T. water.

Lastly, I wanted to make them gluten free, so I used almond flour along with xanthan gum, because I have a couple of friends and a sister that LOVE to eat treats, and we all know that gluten-free treats seem to be rather bland.  Well, look no further because this recipe is a keeper.  Even if you’re not gluten free, you will be surprised at how glutenous this recipe seems to be haha.

THE BEST VEGAN CHOCOLATE CHIP OATMEAL COOKIE RECIPE– GLUTEN FREE

Yield: Approx. 2 1/2 doz. medium cookies

Preheat oven to 325 degrees.

INGREDIENTS:

CREAM TOGETHER WITH BLENDER:

1/2 C. Applesauce (no sugar, all natural organic)

1/2 C. Almond Butter

1/2 C. White Sugar

1 C. Light Brown Sugar

2 Flax Eggs (recipe above)

1 1/2 tsp. Vanilla

IN SEPARATE BOWL COMBINE DRY INGREDIENTS WITH WHISK:

1 tsp. Baking Soda

1 scant tsp. Salt

1 C. Oatmeal

3 1/3 C. Almond Flour

1 3/4 tsp. Xanthan gum

Slowly add dry ingredients to the creamed mixture 1 cup at a time and mix by hand (I like using a rice spoon). Don’t use the blender. Continue adding dry ingredients until all flour is mixed in and then add:

1 C. Enjoy Life Mini Chocolate Chips

1 C. Coarsely Crushed Walnuts

Mix until chocolate chips and walnuts seem to be throughout the dough. Put dough in freezer for 20 min. This is a step that you cannot skip!

Remove dough from the freezer and use a medium sized cookie scoop and put scoops of cookie dough on cookie sheet topped with a sheet of parchment paper. You should be able to get 12 scoops of cookie dough on one cookie sheet. Put in oven on center rack.

Bake cookies for 20-25 min or until slightly brown on top. Enjoy!