Easy, healthy “vegan” cookies you’ll actually want to eat

This recipe originates with Dr Neal Barnard, vegan advocate. I don’t remember the exact title of the book I got it from but if you are desperate to know I can probably figure it out. I’ve been making the cookies, which have no dairy, for years. Let me tell you why I like ’em. Unlike typical, traditional cookies, these are not full of sugar and fat, but instead more filling, nutritious ingredients. For me this means they are more satisfying because they are made of actual food. And unlike typical cookies, which flip a switch in my brain causing me to want more, more, more, these cookies satisfy my desire for something sweet without an accompanying desire to overindulge.

Here’s Dr Barnard’s recipe:

-3 cups whole wheat flour

-4 tsp baking powder

-1 tsp baking soda

-1 tsp cinnamon

-1/2 tsp nutmeg

-2 (or 2.5) tbsp sugar

-1 15oz can pumpkin

-1 mashed ripe banana

– 1 cup soy milk or water

-1 cup raisins

Yesterday I changed up the recipe by also adding unsweetened coconut, brown sesame seeds, and peanut butter powder. I found all three ingredients on Amazon. The peanut butter powder was a recent discovery; it’s peanuts with the oil squeezed out. These additions made good cookies even better.

Mix all the ingredients together and bake 15 minutes at 350°.  (After dropping teaspoon fulls of dough onto a cookie sheet, I find it helpful to push them down slightly so the cookies come out flatter and less like cookie balls.) Makes about 35 really good cookies.

IMG_20180324_174346_kindlephoto-283188

 

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