Cranberry Oatmeal Cookies

I had some leftover fresh cranberries in my refrigerator that I didn't want to go to waste! So I decided to put them into cookies!

Cranberry Oatmeal Cookies
makes 34 cookies

3 c. old fashion oatmeal
1/2 c. brown rice flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. extra fine sea salt
2 c. fresh cranberries
1 c. applesauce
1/2 c. orange juice
1/2 c. turbinado sugar
2 TBSP. pure maple syrup
2 tsp. pure vanilla extract

Preheat oven to 350 degrees. Parchment paper a large cookie sheet.

-In a food processor, pulse the oatmeal 5-7 times.
-In a large bowl, whisk together the oatmeal, rice flour, cinnamon, nutmeg, and the salt.
-In the food processor, add the cranberries and pulse 8-10 times until broken down.
-In another large bowl, stir together the cranberries, applesauce, orange juice, sugar, maple syrup, and vanilla.
-Add the cranberries mixture to the dry mixture. Combine well.
-With a 1 1/2" cookie scoop, lay cookies 2" apart on prepared cookie sheet. Flatten with the back of a fork or with your fingers to 1/4" thick. Bake for 15-20 minutes or until slightly firm to touch.
-Transfer cookies to a cooling rack. Store in a container when completely cooled.

Double Chocolate Fudge Drop Cookies

These cookies are chocolaty but not real sweet. Can't awake the sweet tooth!

Double Chocolate Fudge Drop Cookies
Makes 18 cookies

1 c. whole wheat pastry flour
1/4 tsp. baking soda
1/8 tsp. extra fine sea salt
5 TBSP. applesauce
1/3 c. packed brown sugar
6 TBSP. cocoa powder
1/3 c. non-dairy coconut yogurt
1 tsp. pure vanilla extract
1/2 c. non-dairy chocolate chips

Preheat oven to 350 degrees. Parchment paper a large cookie sheet.

-In a medium bowl, combine the flour, soda & salt. Set aside.
-In a large saucepan on medium heat, combine the applesauce & sugar. Stir for 2 minutes. Turn off heat.
-Stir in the cocoa, yogurt & vanilla. Add the chocolate chips just until combined.
-Drop by tablespoon on the prepared cookie sheet.
-Bake for 10-12 minutes or set to the touch.
-Cool on the cookie sheet for a few minutes then continue to cool on wire racks.

Pumpkin Cookies w/Salted Maple Icing

Tis the season for pumpkins! Don't eat them all in one sitting!

Pumpkin Cookies w/Salted Maple Icing
makes approx. 22 cookies

Cookies
2 c. whole wheat pastry flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp.cloves
3/4 c. pumpkin puree
1/2 c. turbinado sugar
1/2 c. applesauce
1 tsp. molasses

Preheat oven 375 degrees. Parchment paper a baking sheet.

-In a large bowl, whisk together the flour baking powder, cinnamon, nutmeg, ginger and cloves.
-In a medium bowl, whisk together the remaining ingredients.
-Pour the wet ingredients into the dry just until combined.
-Use a 1 1/2" cookie scoop and put on prepared baking sheet.
-Bake for 15-20 minutes. Take out and let cool.

Icing
1 c. powder sugar
2 TBSP. pure maple syrup
1 tsp. non-dairy milk
1/8 tsp. extra fine sea salt
dash of cinnamon

-Combine all ingredients in a medium bowl.
-Frost the cookies.

Enjoy!

No Bake Chocolate Drops

When I was a kid, my grandma use to make these cookies called 'Unbaked Chocolate Cookies' which contained butter, milk and white and/or brown sugar along with other ingredients. I loved them. But since switching over to a "healthier" lifestyle, I have not made them....until now. I "VEGANIZED" them.  Here is my version of the cookies. I call them----

No Bake Chocolate Drops
These make 9 cookies

1/2 c. turbinado sugar
1/4 c. soy milk
1 TBSP carob powder or cocoa
1/2 tsp. pure vanilla extract
1/8 tsp. cherry oil (optional)
1 c. old fashion oatmeal
1/2 c. shredded coconut
pinch of extra fine sea salt

-Combine sugar, soy milk and carob powder in a sauce pan. Stir and bring to a boil for 2 minutes or until sugar is melted.
-Turn off heat and add the remaining ingredients. Mix well and drop onto wax paper 9 equal portions.
-Let the cookies cool and slightly harden. Can put into refrigerator to speed up the process.