If you baked your way through these plant-based, gluten-free cookie recipes in one year, that would break down to roughly one cookie every other day. Now that’s an annual plan we can get behind!
With 2014 off to such a healthy start (so many of you took us up on January’s juice cleanse offer and we know you’ve been trying that green juice soup recipe,) why not round out your stepped-up lifestyle with a few of these killer cookie recipes that taste every bite as delicious as their conventional counterparts?
Veggie-blogger Jessica Murnane of One Part Plant surveyed the vegetarian food scene to collect all the best tips and recipes for plant-based cookies she could find. She’s gathered her delicious research into one digital cookbook, and we couldn’t be happier she has. Note the drool-worthy photo above and get into that kitchen to whip up these insane gluten-free cream pie cookies to test the waters. Bake and eat, then order the new cookbook here. Here’s Jessica…
When I first changed my diet, cookies were the first thing I figured out how to adapt to my new plant life. They became a tool to try and convince my more skeptical friends and family that my new eating ways weren’t freakish or extreme. And it worked. Those early cookies helped them understand. And because of that, the little guys have a special place in my heart.
I am so excited to launch the first One Part Plant e-cookbook, A Year of Cookies! Inside, there’s a plant-based cookie recipe (gluten-free too!) for each month of the year. But they’re not just from me. I’ve enlisted some all-star friends to share their recipes too. And when I say all-star, I’m talking about heavy hitters in the kitchen, as well as design pros. Try these cream pies from the book to give the recipes a shot for yourself.
MOLASSES OATMEAL CREAM PIES
Makes 12 small sandwich cookies
1 cup old-fashioned oats
1 cup brown rice flour
1 tsp baking soda
2 tsp cinnamon
1/4 tsp of salt
1 Tbsp vanilla
1 Tbsp natural applesauce
1/2 cup maple syrup
1/2 cup molasses
1 can of coconut milk, chilled in fridge overnight
1 Tbsp maple syrup
2 tsp vanilla extract
Preheat oven to 350 degrees.
In a large bowl, mix together oats, flour, baking soda, cinnamon, and salt. In a medium bowl, mix together
vanilla, applesauce, maple syrup, and molasses. Combine the wet and dry ingredients.
Scoop tablespoons of the batter onto a parchment-lined baking sheet, making sure to keep them about 2 inches apart.
Bake for 8-10 minutes until crispy on the outside and soft in the middle. Let the cookies cool for at least 10 minutes before removing from the baking sheet.
If you try to remove before then, you won’t be able to get them off without falling apart. Just wait the full 10 minutes, and you’re in business.
Take chilled coconut milk carefully from the fridge. Do not shake. Open the can and scoop the coconut cream from the top into a small bowl and combine with vanilla and maple syrup using an electric mixer.
If you don’t have a mixer just mix together quickly with a fork. Spread coconut cream on top of one cookie and sandwich with another. Chill in the fridge until ready to serve.