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The Daily Beet

08 Dec Did Someone Say, Cookies?

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I’ve never been much of a baker. When the holidays roll around and you head to the neighbor’s house, I am the person who gifts our friends with a beautiful batch of Mighty Muffins.  People who’ve never had one, are not quite sure how to respond. But, without fail, everyone embraces this powerful muffin and its tasty, rich flavors.

I decided to think outside of the “muffin tin,” and think about a delicious, oil-free cookie that would serve well during the holidays, and all throughout the year! What to do?

Enter, the “Big Bowl Cookie.”  If you’re like me, Rip’s Big Bowl is indeed a breakfast favorite.  I’ve been eating it since I first opened my copy of The Engine 2 Diet, in 2009.  It’s full of fiber and texture, easy to assemble, and now, you can even get it in the cereal aisle of your local Whole Foods Market. But, a cookie?

Yes, a cookie.  This recipe is a variation of the famous “Three Ingredient Cookie” which has been circling the food globe for quite some time. The “Big Bowl Cookie” can also double as a breakfast-on-the-go, a snack, or a dessert. That’s your call.

Here’s the recipe for “Big Bowl Cookies”

Ingredients

2 cups of Rip’s Big Bowl

2 very ripe, mashed bananas

1/2 cup of sugar-free applesauce

1/4 cup of pure maple syrup

1 teaspoon of cinnamon (also good with pumpkin spice)

1 teaspoon of alcohol-free vanilla

Instructions

Preheat oven to 375 degrees (F).

Assemble the mashed bananas, applesauce, maple syrup, cinnamon, and vanilla in a bowl, and mix well. Add  the Rip’s Big Bowl, and stir well.  Allow to proof for about 10-15 minutes.

Line a baking sheet with parchment paper.  Place a tablespoon-sized dolyp of batter on the paper, placing each cookie about one-inch apart.

Place in oven, and bake 12-15 minutes, or until golden brown.

Remove from oven, allow to cool.

YIELD: 12-14 cookies.

TIP:  If you are looking for a way to use cookie cutters, try this:

-Line a piece of parchment paper on a baking sheet with the entire batch of batter.  Sprinkle with oat flour, and cover with another piece of parchment paper.

-Using a rolling pin, roll the dough out until it is about 1/2 inch thick.

-Place in freezer for 15-20 minutes.

-Remove batter from freezer, and using a metal cookie cutter, create your favorite cookie shapes with your favorite cutters.

-Using a spatula, remove each cut-out cookie, and place it on another parchment lined baking sheet.

-Bake as above.

Cookie Time

I grew up in a family where the “cookie tray” was always a focal point of any party.  A tray of plant-strong cookies is another way to create that same excitement for the holidays.  You don’t need fat and sugar to make a cookie taste delicious.

Good food for good times!  Let the holidays be the season to refine many of your plant-strong recipes and ideas to create a bounty of warmth and goodness.

 

 

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Char Nolan for Engine 2
Char Nolan

Char Nolan is a blog contributor and Engine 2 Extra Coach. She's been plant-strong for almost five years. From Philadelphia, she works in the plant-based whole foods arena, and is also the "vegan features writer," for the "Town Dish." She's lost a great deal of weight from being plant-strong, practices yoga, and is always dabbling in her kitchen to create new, plant-strong recipes. Armed with a degree in public health, Char also holds a certificate in plant-based nutrition from e-Cornell.

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