Marfigs' Munchies

Adventures in vegan eats and feats

Zesty caramel nut cookies (gf + v)

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 Greetings! It’s Sunday (most sadly) and I’ve got something fun to share today – some tasty, super easy cookies! I’ve been plotting these for a while, so it’s a treat to finally get to share them. Click to eyeball the recipe!cookiespreadsplash

cookiespread I’m slowly but surely using up the ridiculous number of the lemons I got from my wonderful in-laws and their bountiful tree, so I had some frozen zest lying around waiting to burst on the scene. Of course, I also spoilt us with medjool dates so they also had to find a home in our stomachs. There’s a reason I don’t buy medjool dates often, and it’s because I cannot control myself if I don’t have some sort of plan for them. If they’re just lying around they get guzzled pretty quickly. Enter cookies!cookiespread1At some point this month I had massive migraines that required some serious paid med intervention, so I started playing around with cutting out certain things to see if it was more than just stress. Lo and behold, sugar was the culprit. Or rather, cookies. There’s a rather amazing brand at the supermarket that’s low-cal and sugar-free, but unfortunately eating four or five of those a day (as one does under stress conditions!) turns out to be a pretty terrible idea, even if they are “healthy”. With that in mind I decided to make my own cookies to have more control over what went into them and to ensure that I didn’t suffer for my gluttony. Score!
cookiespread2Ingredients (makes 20):

  • 1 cup GF oat flour
  • 3/4 cup GF oats
  • 2 TBSP aquafaba (brine from a can of chickpeas)
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 cup sugar
  • 1/3 cup crushed or chopped nuts/seeds of choice (I used macadamias, Man-thing also suggests peanuts)
  • 1/2 cup soaked, de-pitted and finely chopped medjool dates
  • 2 tsp pure vanilla extract
  • 1/2 cup soy milk
  • 1 – 2 TBSP lemon zest
  • big splash cinnamon

How-to:

  1. Preheat oven to 190C and line a baking tray.
  2. Combine dry ingredients, add wet, then mix til it forms a ball. Try and separate the date bits, which tend to form clumps, so that it incorporates evenly.
  3. Scoop out 1 TBSP measures of dough, roll into balls and flatten with a fork.
  4. Bake for 8 – 10 minutes (you’ll start to smell them – check to see that they don’t burn but bake longer for a crisper cookie).
  5. Gently transfer the cookies to a cooling rack. They may be a bit fragile but will firm up as they dry out.
  6. Store in an airtight container (I like storing mine in the fridge for the crisp cool factor).

cookiespread4 These are just what the self-doctoring foodster ordered! I absolutely love lemons so this was pretty much an excuse to add them to the mix, but they counter the natural sweetness of the dates perfectly and add a different texture to the crunch of nuts. Yum!cookiespread3This is the second time I’ve made these cookies, except this time gluten-free. I’ve realized that not only does my body somehow react better to GF after eating this way for a while now, but I actually don’t enjoy the taste of wheat flour all that much anymore. GF or non-wheat based flours just have their own natural flavours or textures that work for my way of baking or cooking these days. The taste was just so off to my tastebuds, but a pal seemed to enjoy them, so I figured I could try again. So glad I did!cookiespread5Having changed my eating habits a lot over the past few years, it’s amazing how many small things creepy up that still demand change, like this shift to GF. I’ll still eat a pizza when going out (because there aren’t many options anyway), but at home I prefer doing things my way. I used to be a total sugar junkie, bread fanatic and cheese monster, and though I still crave the sweetness of goodies, something like this easy cookie is now able to calm the beast, whereas I would’ve twitched my nose at it not even three years ago. Is this adulthood or matured tastebuds? Well, if it is, this cookie isn’t putting my age to shame :p I wasn’t much for whimsy as a child, so it’s fun to be frivolous with food, especially when the result is a nutty, zest, caramel cookie!
cookiespread7And as usual, have some cat spam, just because ❤freyjameowfaceGatsby and Freyja have become much more chummy since they had snuffles together – I figure misery is a pretty solid basis for bonding. Best of all (for them), Freyja knows how to open doors, so Gatsby has decided that she’s proved her worth in the household and has calmed down significantly. Of course I’m thrilled their getting along, but perhaps not at the expense of my sanity when she bashes open doors at 04h00. There are some really stunning adult cats at the shelter as well but they’ve finally gotten a good thing going so it would be tempting fate to introduce another meow face in the mix and disturb the balance of calm. Oh well! ❤gatsbymeowfaceOur foster boy Bullet is just gorgeous – a total lap cat and such a love bunny. He does leave scratches when he jumps up and down but that’s just old age and big paws, poor lamb. His balance has improved loads and we’re taking him for a dental appointment this week to close the cavity in his mouth that didn’t heal after a broken fang was removed. The poor boy has been through a lot and is not at all bitter or snappy, so fingers crossed we find him a forever home soon!bulletmeowAnyway, I’m off to do an assignment, hurrah. :s Happy Sunday, one and all!

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

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