Wednesday, August 26, 2009
Vegan, Sugar Free, Wheat Free Cookies
I'm not vegan, nor do I not eat sugar or wheat. But I my lovely friend Gemma is vegan and does not eat sugar, and it was her birthday on the weekend. I often bake something for a friend for their birthday, and thought that Gemma wouldn't get things cooked for her very often, so she might enjoy these.
I found this recipe on 101 cookbooks, which is a great resource for vegetarian and vegan recipe ideas.
Oil makes a good substitute for butter in vegan baking, and fruits make a good substitute for sugar. This recipe relies on mashed banana for both its binding qualities and its sweetness. I spoke to Gemma before I baked these and she gave me permission to add honey (she's not too strict a vegan), which I think really helped. I scoured the supermarket for some vegan sugar free chocolate - and they actually had some! This made the cookies really yummy but I suppose isn't strictly necessary - use normal chocolate if your diet allows.
Banana, coconut and choc cookies
Based on the recipe 'Nikki's Healthy Cookies' from 101Cookbooks.com
3 bananas, mashed
1 teaspoon vanilla extract
1/4 cup oil (I used olive, but a lighter, sweeter oil might be better?)
2 cups rolled oats
2/3 cup almond meal
1/3 cup finely shredded coconut
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
100 grams chocolate, finely chopped (vegan and sugar free available at safeway if you need it!)
2 large tablespoons honey (optional)
Preheat oven to 190 degrees c. Mash bananas in large bowl. Add vanilla and oil and mix in. Pour into bowl measured out oats, coconut, cinnamon, salt, baking powder, almond meal and chocolate. Mix thoroughly. Stir through honey if using.
Line a baking tray with baking paper and make cookie balls about 1 tablespoon in size. These cookies don't really rise so don't worry about how close you make them to each other. I had to do 3 batches, because I have a small oven. But fit as many as you can on the tray at once.
Bake in the oven for 15-25 minutes, or until golden brown and starting to harden. The cookies are still quite moist when they come out of the oven but harden a little when cool. They do not become completely hard but retain quite a lot of moisture.
They turned out gently sweetened, filling and quite moreish - not what I'd expect from something so healthy!
Makes about 32 cookies depending on size.