Banana Oatmeal Scookie REMIX

 I made a few changes to mt Banana Oatmeal Scookie Recipe. 

 

This version is GLUTEN FREE and VEGAN with the substitution of coconut oil for the melted butter.

 

The result was a moist and chewy interior with a slightly harder exterior ... just the "scookie" I was looking to achieve. 

 

Enjoy playing with your food and evolving recipes with simple swaps. 

You never know, one swap could result in a family favorite to pass down for generations!

Gluten Free Peanut Butter Cookies with a Sunwarrior Flair

I modified my flourless peanut butter cookie recipe to include Sunwarrior Mocha Warrior Blend plant-based protein. The addition created a soft cookie with a hint of chocolate flavor!

BASE INGREDIENTS:
1 cup NUT BUTTER - pick the flavor you prefer ... homemade or store bought ... creamy or chunky
1/2 cup SUGAR (increase flax seed or protein powder and cut down here if you wish)
1 FLAX EGG (you can use a traditional egg if you wish)
1/2 cup FLAX SEED
1 TBSP VANILLA
1/2 cup Sunwarrior Warrior Blend Mocha

INSTRUCTIONS:

1. Prepare the flax egg. As it rests preheat the oven to 350 and line cookie trays with parchment for easy clean up  
2. After the flax eggs "sets" (about 5 minutes) combine all ingredients in a stand up mixer. After a minute or two, stop the mixer and scrape the sides of the bowl to get the ingredients that slid UP the walls. Mix again for about 1 minute to fully combine all ingredients.
3. Make sure your hands are clean ... then get them dirty by creating gold ball sized balls of the nut butter mixture. 
4. Bake as balls or use a fork to criss-cross and flatten a bit
5. Cook for 15-20 minutes depending on size of cookie and oven temperature
6. Let cool so they hold their shape when you go to eat them!
7. Store in an airtight container. You can refrigerate to extend the shelf life.

Gluten Free, Nut Free, Vegan Cookie Sandwiches

A cookie is good ... two are better...making them into a sandwich is great!

When you bake a batch of cookies, you can play with a few of them and "dress them up". Keeping with the theme of limiting allergens, I used Do't Go Nut's Chocolate Nut free Roasted Soybean Spread as my filling. I know I enjoy chocolate and peanut butter together ... this is a NUT FREE way to marry the two flavors!

Gluten Free, Nut Free, Vegan Cookies

Apricot Coconut Gluten Free Vegan Cookies

I customized a GLUTEN FREE package cookie mix and made it my own. I substituted flaxeggs for the egg and coconut oil for the vegetable oil. I added diced dried apricots and some shredded coconut. When buying a packaged product, look for ones that are low in sodium and sugar and high in fiber. Look for a "blank canvas" that can be customized ... add creativity to your cooking and play with your food so that no two meals are the same! This recipe used a Gluten Free Cookie Mix by Duinkerken Foods.

Gluten Free and Vegetarian Persimmon Cookies

I was given some persimmons by a yoga student of mine was excited to find a variety of ways to use them. Some of the persimmons I diced and added to a salad while I used the others for baking. I combined a few cookie recipes to come up with a gluten free recipe that my husband and I enjoy! These cookies are great fresh and can be stored in an airtight container for a few days. They are best when fresh so make a small batch … or share with friends!

Ingredients:

1 Flax Egg

·      1/2 Cup Butter Softened (not melted)

·      1 Cup Persimmon – (fruit washed and pureed)

·      2 Cups Gluten Free Flour (I used 1 cup of Bob’s Red Mill All Purpose Baking Flour and Pamela’s Nut Flour Blend)

·      1 TSP Baking Powder

·      1 TSP Baking Soda

·      1/2 TSP Salt

·      1/2 TSP Ground Cloves

·      1/2 TSP Ground Nutmeg

·      1 TSP Cinnamon

OPTIONS: 1/2 cup diced walnuts, dates, or raisins

Instructions:

• Preheat the oven to 350 and line a baking sheet with parchment paper
• Prepare the flax egg  (5 -10 minutes) in a small bowl or ramekin
• Allow the butter to soften to room temperature if you can prepare in advance. If not, microwave for 20-second intervals until it softens but does not melt.
• Combine the dry ingredients in the stand up mixer. Add the flax egg, persimmon, and butter. Mix until well blended.
• Spoon onto the baking sheet and bake for 15-20 minutes.

Instructions:

·      Preheat the oven to 350 and line a baking sheet with parchment paper

·      Prepare the flax egg  (5 -10 minutes) in a small bowl or ramekin

·      Allow the butter to soften to room temperature if you can prepare in advance. If not, microwave for 20-second intervals until it softens but does not melt.

·      Combine the dry ingredients in the stand up mixer. Add the flax egg, persimmon, and butter. Mix until well blended.

·      Spoon onto the baking sheet and bake for 15-20 minutes.

Banana Oatmeal Scookie REMIX

What do you get when you cross a scone with a cookie? A SCOOKIE!

I took my traditional Scookie recipe and made a few changes. I removed the EGGS and replaced them with Flax Seed Eggs. I changed the flour mixtures as well. The result…moist, chewy, and light texture!

ORIGINAL: http://healthyrecipevariations.blogspot.com/2015/01/banana-oatmeal-scookies.html

Modifications: IN CAPS

1 CUP BOB’S RED MILL GLUTEN FREE ALL PURPOSE BAKING FLOUR

1/2 CUP PAMELA’S BAKING AND PANCAKE MIX
2 cups oats (uncooked)
1/3 cup flax seed meal
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup melted butter
1/3 cup brown sugar (if you use honey, increase flour to 2 cups) (this step can be omitted…especially if you use very ripe bananas)
1 FLAX SEED EGG (I TBSP GROUND FLAX SEEDS + 3 TBSP WATER … STIR TO COMBINE AND LET SIT FOR 5 MINUTES)
3 large mashed bananas (overripe is best)

OPTIONS: Add 1 cup of raisins or diced dates

HINT: For ease of clean-up, use parchment sheets to line your cookie tray!

Instructions:

1.     Preheat Oven to 400 Degrees

2.     Combine wet ingredients in your stand-up mixer

3.     Add dry ingredients 1 at a time and mix just till combined … do not over process!

4.     Cook for 10-15 minutes depending on size…the larger they are…the more SCONE-LIKE they are!

 

Sugarless Chocolate Cookies TRANSFORMED into a Whoopie Pie Look Alike

I decided to modify my SUGARLESS CHOCOLATE CHIP COOKIES RECIPE posted on Healthy Recipe Variations on February 14, 2015 to make my version of a “whoopee pie”.

I doubled the recipe and created cookies the size of my palm/the coaster on which my tea cup was resting. I made them about 1 inch thick so I could cut them in half and fill them after cooking and cooling.

The cooking time increased to 45 minutes…but I do caution you to check after 30 minutes and every five minutes after as ovens can be finicky.

When the cookies are done, I removed them from the oven. I used parchment paper on my cookie tray so I was able to lift the parchment and cookies from the cookie sheet and transfer to a wire rack to cool.

Once cool, I cut in half and served with either Nutella (or Nutella and thin banana slices) or nut butter in the center.

Recipe Variation…Change Filler to:

• Your favorite Chia Jam
• Cream Cheese frosting 
• SunButter Sunflower Butter

Flourless, Eggless Gluten Free 6 Ingredient Nut Butter Cookies With Dates

I decided to add a twist on an old favorite. I love the simplicity of my 6 Ingredient Nut Butter Cookies but wanted to find a way to make them vegan for those who adhere to that diet. I modified the recipe two different ways to experiment with the texture and/or flavor of the cookie.

The first change I made was to swap out the eggs with 1/4 cup mashed (ripe) banana. I also modified the nut butter and did 2/3 cup nut butter and 1/3 cup Nutella. This nut butter cookie was moist and fluffy. The nut butter and chocolate flavor was evident. When experimenting with adding banana instead of eggs, there is a chance the banana flavor might emerge. Just in case it did, I wanted to take advantage of that and add the Nutella as it matches well with the banana. My experiment led to a chocolate nut butter flavor … more like a peanut butter cup.

The second change I made was to swap out the eggs with flax seeds. The procedure is to combine 1 TBSP ground flax seeds with 3 TBSP water. Once combined and thickened, the mixture can be added in place of an egg. I found this change did not change the flavor or texture in an obvious way. I tried to eat a cookie as it came out of the oven and it was a bit crumbly. I was worried. After the cookie cooled for 5 minutes it was fully formed and there was a negligible difference between the original and the vegan version.

The original version of the recipe 6 Ingredient Pea(NUT) Butter Cookies was posted 4-8-15. 

NOTE: The cookies have DATES added to the traditional recipe. 

Banana Oatmeal Scookies

What do you get when you cross a scone with a cookie? A scookie!

1 1/2 cup flour (your choice...I use 1 cup Bob's Red Mill Oat Flour and 1/2 cup Bob's Red Mill Gluten Free All Purpose Flour...You could use 1 1/2 cups Bob's Red Mill 1-1 Gluten Free Flour...or just use Gluten flour)
2 cups oats (uncooked)
2/3 cup flax seed meal
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup melted butter
1/3 cup brown sugar (if you use honey, increase flour to 2 cups and dried fruit to 3/4 cup)
1 egg
3 large mashed bananas (overripe is best)

OPTIONAL: 1/2 cup nuts and 1/2 cup dried fruit

Additional Options: Coconut, Trail Mix (Chocolate + Nuts) for a more desert like scookie

Another idea...bake in a muffin tin...use a muffin "skirt"

Directions:
Combine dry ingredients into a mixer, blend well
Add wet ingredients and mix JUST till blended
Let sit for 10 minutes
Pre-Heat over to 400
Bake on an un-greased cookie sheet
15 minutes cooking time for smaller scookies...longer if larger like mine
You know they are done if the edges are golden brown...or stick a toothpick in the center of the largest one!
Let cool
Store in an airtight container
Can freeze (Freezer Ziplock Bags) - they defrost well!

My Scookies are the size of a serving spoon - I used DATES and Diced Pecans in this recipe.

This SCOOKIE Is done!

Serving Suggestion:
For Breakfast...add a nut butter, eggs, Canadian Bacon, or other protein like Greek Yogurt. Include fruit.
As a snack
As a dessert...have it alone with tea or coffee or perhaps have it accompany fruit or frozen yogurt/ice cream for desert.

HINT: They are good at room temperature...they are GREAT warm! Perhaps put them in the toaster oven for 3 - 5 minutes to warm before serving!