First things first: I’ve got to say a big thanks to Your Daily Vegan for publishing my article, Getting It Right and Wrong: A Mainstream Newspaper Tackles Veganism, yesterday. It’s a real thrill to see one’s effort on the “big” (computer) screen. I’d be grateful if you’d take a moment to go read it – and also to explore the site. Heck, start clacking away on the keyboard and submit an article yourself – they don’t pay you, but they don’t tell you what to say, either!
Now, onto cookies. I’ve had a bag for hemp seeds in the cupboard for a while – kinda forgot about them, truth be told – until my memory was jogged by a blog post I read recently. Not having an idea in mind as to what to do with them, I turned the package over to see if there were suggestions, and there it was – a cookie recipe. It sounded pretty good, but also kind of boring. So I started with the base, veganized it, reduced the fat and sugar content and added cacao nibs and dried cherries.
This is a delicious, soft cookie. I love the texture of the hemp seeds and the tang of the cherries and the crunch of the cacao nibs. They also freeze beautifully – which helps prevent you from eating all 18 at one sitting.
Hemp Seed, Oat, Cacao Nib & Dried Cherry Cookies
1/4 cup vegan “butter”
1 very ripe banana, mashed
1/4 cup maple sugar
1 tbsp. egg replacer + 3 tbsp. water (whisk together until frothy and set aside for a few minutes)
1/2 cup hulled hemp seeds (I used Bob’s Red Mill brand)
3/4 cup whole wheat pastry flour
3/4 cup regular oats
1 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. powdered stevia
1 tsp. vanilla extract
1/4 cup cacao nibs
1/2 cup dried, tart cherries, chopped
Preheat oven to 350F and line two baking sheets with parchment paper.
Place the oats in a food processor and pulse a few times to break them down. I get it to about the consistency of “quick” oats (you could also use quick oats in this recipe – just don’t use “instant” oats). Set aside.
In a small bowl, cream the “butter” and maple sugar. Add the mashed banana, vanilla and egg replacer, stirring until smooth. Set aside.
In a large bowl, whisk together the oats, whole wheat pastry flour, hemp seeds, salt, stevia and baking soda. Mix in the butter mixture and then add the cacao nibs and dried cherries.
It helps to use wet hands – scoop up the dough into walnut-sized balls and place on the baking sheets. Gently press down to flatten the cookies. Bake for 12-14 minutes, rotating pans halfway through. Let cookies rest on pans for a few minutes before transferring to cooling racks.