Thursday, June 15, 2006

Big Breakfast Cookies

Here's a little variety on oatmeal. My daughter can't stand oatmeal cooked mushy, but she'll eat it baked into bars, granola, or cookies. This recipe is my own, of which I have many many flavor variations. This flavor happens to be the one I made today.

Speaking of my daughter.... check out her new blog (now linked on my sidebar).

Big Carob Breakfast Cookies with Carob Chips
- but you can use a good cocoa powder and vegan chocolate chips if you like
Recipe makes 14 (about 1/3 cup scoopfuls)

Photobucket - Video and Image Hosting

Combine the wet ingredients in a med mixing bowl:
**2/3 cup okara (from one batch of soymilk)
1 1/2 tsp stevia
2 1/4 C water
1/4 flax meal

Combine the dry separately:
3 cups rolled oats
1/4 C carob powder
2/3 C whole wheat flour (or barley if you like)
1/4 t sea salt
1 tsp each baking soda and powder
1/4 C carob chips

Add dry to wet and mix well. Drop by big 1/3 cupfuls onto a lighly oiled baking sheet. Makes 14. Bake in a preheated oven at 350 degrees for 15 minutes. Remove and cool on a wire rack. Refrigerate or freeze what you cannot eat within a day. I love to grab one from the freezer and stick in the toaster oven. I also like to make a spread of cranberry with a vegan creamy spread(like cream cheese) to top... yummy!

These freeze well and I advise make plenty... they are to easy to grab for a fast grab breakfast or even to tuck into a lunchbox.

Breakfast Cookie Variations:
Chai with vegan white chocolate
Almond Apricot
Apple with cinnamon chips (with apple sauce instead of carob)
Lemon with Pistachios
Pumpkin and pumpkin seeds (pumpkin mush instead of okara)
Maple Nut (english walnut or pecan)
**NOTE: You can use a little leftover tofu (blended smooth) for the okara or even well mashed leftover cooked legumes, white beans would work well. Make sure the beans are unflavored unless you want a weird variation of carob chip and chili flavored brakfast cookies... a bit to unique for my pallet pleasure.

I made two batches (12 cups worth) of soymilk today and used the okara from both batches in the breakfast cookies ... just make sure the wet ingredients equal to about 3 cups. You can vary the flours (carob, buckwheat, sorghum, spelt, etc), in the maple nut I used buckwheat flour in place of the carob powder, plus 1 tsp maple favoring and 1/3 cup chopped english walnuts. I have made these big cakey cookies many times in the past several years and it is a fun change of pace.


Melody said...

You are so creative... I love it! I usually use Okara to make veggie burgers or veggie bacon.. I never would have thought to use it in a cookie. Of course, I'll have to try these. It's going to be really hot here the next week, but I'll let you know when I try them.

EatPeacePlease said...

Dori, your new photo is so pretty!

KleoPatra said...

I love your new avatar! Lookin' good!

And nice to see what you are cookin' up with the big carob breakfast cookies. I am a carob fanatic from waaaaaaaay back. I want to try this recipe soon...

funwithyourfood said...

Okay- so I'm newer to this vegan thing and I have a question. what is the difference between Carob and chocolate? I've eaten them both and all I remember is that the Carob was less sweet.

Just curious


Dori said...

Hi Teddy,
Carob: "And, unlike cocoa and chocolate, carob has no caffeine and almost no fat. And since carob is sweet, it requires much less sweetener than chocolate and cocoa. "

John the Baptist (historical bible person) grew up eating locust and honey. I have read that in his area of the world carob bean was also called locust bean, and this wild child ate something similar to chocolate. HOWEVER, not all people like the carob taste (I do), but my DH says it is NOT like chocolate!! My kids don't care, they like either chocolate or carob.

Some people actually have allergies to chocolate and it does contain caffeine which a person with epilepsy should not have. So, the difference = a little.

Is carob better or worse? I say neither, it is just different and for some that difference is important.

funwithyourfood said...

that was a great answer thank you!


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