How I’ve missed the smell in my baking kitchen at home, when the sweetness starts to travel from the oven and makes its way into the dining room. It’s been a while since I’ve baked anything and quite frankly, I was getting scared. I never really got used to baking vegan, I used to bake often with eggs and dairy, but I no longer want to do that. Ever since I turned vegan I sort of stopped eating so many baked goods. Also, I eat mostly raw these days so baked goods are hardly ever an option for me. But when you want your family to eat healthier goodies, you gotta do what you gotta do.
I still remember baking every weekend for my family, my younger sister would ask me to bake some cookies, or I would make some granola bars, or baking some cupcakes to give as gifts. Goodness, I had so much fun baking I even made a Reese’s chocolate cake with tons for Reece’s, although back then I thought I was already making healthy treats! I was baking with brown sugar, whole wheat flour, organic eggs, and never ever touched margarine. But since I now follow a mostly 80/10/10 raw vegan lifestyle, baking that way just isn’t even something I want to be doing. Ever since finally going vegan early last year, I can’t even think of using any fair or eggs in anything I make. It’s still one of the best decisions I’ve ever made in my life.
I made these almond cookies before but it had eggs, but aside from that, it didn’t have any refined sugar, these don’t either. Surprisingly, they turned delicious! Even my youngest sister who is 10 years old enjoyed them, she came back down for a second. This batch also just disappeared within 30 minutes. These could probably also work with peanut butter, actually. I’ll test that out and tell you how it turned out if ever.
What you’ll need:
-Food processor or blender
-Measuring Cups and Spoons
-Wax Paper or baking sheet
1 cup oat bran (can be substituted with almond flour, coconut flour or any flour of your choice)
1/2 tsp baking soda
Pinch of sea salt (optional and NEVER use iodized salt!)
3 1/2 Tbs cocoa powder
2 Tbs coco sugar
1/2 cup almond butter
3/4 cup dates
5 Tbs water
1.) Combine oat bran, baking soda, salt, cocoa, coco sugar, and cinnamon in a bowl
2.) Place dates and water in food processor or blender (if you like a smooth date past and no chunks in your cookies, soak the dates in the water first) and pulse or mix until it’s a nice pasty texture.
3.) Mix almond butter and date paste in a separate bowl.
4.) Using a spatula or food processor, mix together the dry ingredients with the date paste and almond butter until well incorporated.
5.) Make 15 balls (less if you want bigger cookies or more if you want smaller ones)
6.) Cut wax paper and place on your baking pan, then flatten the cookies out with at least an inch space between cookies.
Bake for 15mins or longer if you want crunchier sides.
7.) Enjoy the deliciousness!
Makes 15 medium cookies of goodness!
*this recipe is very forgiving, so some extra of certain ingredients won’t ruin the outcome. If you want it sweeter, just add more coco sugar or date paste, for a more chocolate-y cookie, just add more cocoa powder and maybe even some dark chocolate chips.
I’ll be trying to make a raw version of these soon along with others, I’m extremely excited for the year ahead because I have so much I want to learn and be able to share with you!