I finally checked out the vegan cookbooks at our library and found Vegan Cookies invade your cookie jar byMoskowitz and Romero. This duo has 2 other hit books that I can’t wait to check out, Veganomicon and Vegan Cupcakes take over the world. I also checked out The Kind Diet by Alicia Silverstone which was very interesting and had a lot of good information. It brought up a lot of interesting points that I’ll have to discuss some other time. On to these cookies….I have no idea why these popped out at me since as a kid there is no way I would have ever picked them out. I guess you can call them a grown up cookie. I think the pretzel is what intrigued me. They turned out great and probably won’t last around the house too long.
2 generous cups mini pretzels, crushed into small pieces
1 cup roasted, shelled peanut halves
4 oz dried apple rings
1 ¾ c flour
½ t baking powder
½ t baking soda
¼ t cinnamon
¼ t salt
½ c non-dairy milk
2 T ground flax seeds
½ c canola oil
1 c dark brown sugar, tightly packed
1/3 c sugar
1 ½ t vanilla extract
Preheat oven to 350. Line 2 baking sheets with parchment paper. In a large bowl, combine pretzel pieces and peanuts. Using either kitchen shears or a sharp knife, cut apple rings into bite-sized pieces. Combine with the pretzels and peanuts.
In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.
In a separate large bowl, whisk together the nondairy milk and flaxseeds. Add the oil, brown sugar, sugar and vanilla. Beat with electric mixer for 2 minutes until the lumps of brown sugar are dissolved and the mixture is very thick. Stir in the flour mixture, mixing until the dry ingredients are moistened and a thick dough forms. Fold in the pretzel mixture and stir to completely coat everything with batter.
Drop heaping tablespoons of dough about 2 inches apart onto the baking sheet. Bake 14-16 minutes until cookies are firm and edges are lightly browned. Move from the cookie sheet to wire racks to cool.
