Yes... more cookies!!
This is another new recipe, Oatmeal Raisin Cookies. It combines spelt flour with quick oats, raisins, cinnamon, and a touch of allspice for a cookie that's a little crispy and yet a little chewy.
As with all my cookies, these are e-a-s-y!As per photo on right, all you need is the ingredients, and a bowl and spoon - then cookies in less than 15 minutes! (Some of the batter is already on the pan at this point)
Oh, and while these cookies certainly aren't flat, they aren't quite as thick as the photo leads you to believe! Here's another photo showing them less 'puffy'! I'm still working on those digital photography techniques. :)
17 comments:
These look SOOOO good Dreena! I'm a sucker for oatmeal rasin cookies. Can't wait for your new cookbook!
I never thought I would be excited about baking cookies but I'm looking forward to baking these ones when your new cookbook comes out.
Aloha Dreena:
I just got Vive Le Vegan last week and have already made the Cennelleni Bean Yam Hummus and the Peanut "Better" Cookies, and "YUM" is all I've got to say. This is seriously good food.
Num, num, num, num...
:)
Kinda o/t - I hope you don't mind...
I have been trying to find Kamut Flour and it's always on back order. Both from Bob's Red Mill and Arrowhead mills...any other brands or suggests I should be looking for?
Thanks for the comment last night. I hope to try the Kohlrabi either tonight or tomorrow.
I just posted 2 recipes!!! I would love your feedback esp on the Buckwheat groats one.
yeah, can't your new cookbook come out THIS fall, instead of the end of next *year*?? that's just teasing us! no fair!
i made your Roasted Red Pepper and Cannellini Sauce last nite.. yum! it seriously took me a long time to realize that "cannellini" beans and "white kidney beans" are the same thing LOL. i was thinking, gee, i don't have any of those fancy beans, i wonder if white kidney beans would be a good sub LOL!
Thanks Ms. Mercedes... something about the combination of oats and cinnamon and raisins - just home cookin' goodness I think! :)
Hi sweet pea - I'm creating 'vegan cookie monsters', hey? Great to hear!! Thanks!
Thank you so much, Gail. I love both of those recipes myself, but everyone has different preferences, so while I don't expect people to like every recipe they try, I am always happy to hear when they do enjoy them (esp when they are my favorites too)!! Very good of you to post with that feedback... :) :)
Hi Harmonia, you can try looking for kamut flour in bulk. Are you wanting to try a recipe specifically calling for kamut flour? Because you can always sub something like barley, spelt, or oat flour - or whole-wheat. Kamut flour is a little more coarse and so the final product will be more grainy. Not a bad thing, but depending on the recipe, a finer softer flour may be more appropriate.
Hi Michelle! Thanks!... I wish I could test recipes even faster, believe me! I'm amazed that I am getting anything done with my two busy kids around me and continual interruptions for "emergencies" - you know what I mean, I'm sure!! :)
Well, you're not alone re the beans - I didn't realize that until I started cooking with them too!!! Why do they do that to us? Like chickpeas/garbanzos, hazelnuts/filberts, squash/zucchini... one name - please!! I often notice that the dried form of the beans are called cannellini, and then canned they are called white kidney beans. Oh well! Thanks for all of your recipe posts from Vive recently - you are cooking like mad too!! :)
Yum, once again. This looks wonderful, Dreena.
hey Dreena, I found some Atulfo mangoes at Whole Foods last night. Wahoo! Any tips/info on how to tell when they are ripe? (Are they any different than a regular mango?) Thanks!
Tasty looking cookies, by the way!
Thanks Dreena! I will have to try Spelt Flour instead! I have access to that!
I just posted about my trip to the library!
Also, I will add to comments about my lunch today as well.
I am awaiting the cookbook! They look beautiful both puffy & flat..
Thanks, Leslie - you're as sweet as the cookies! :)
Hi Catherine... oooh, lucky you - they are so delicious! Well, they are ripe when a little soft and very fragrant with a sweet smell. If they don't have much aroma, they probably aren't quite ready, and will have a bit of a tart taste that I describe as 'pine-y'. When they are ripe, they are like candy, just amazing. When they are getting past their prime they start to get a bit wrinkly, and can develp black spots too. Hope that helps some - enjoy them!!
Hi Harmonia, yeah, I think you may find spelt more versatile too, and possibly a little cheaper!
Thanks Jess! I may have to send out some of the cookie recipes to those 'tester volunteers' to keep you going until the book is ready! :)
Dreena, that would be amazing.
I've tried making spelt cookies before and the results were very..rough and tough.
they look crunchy and yummy and they make me want to drink coffee (with cookies).
thanks Dreena. As for the digital photography i think you are doing great.
Just stopping by to say hello!
:)
Jess, that's interesting, I've never found using spelt that my cookies get tough - and if I use white spelt flour I find it very tender. Maybe I'll hit on you to test these out! :)
Hi Chloe... well, I'll certainly take that as a compliment since your food photos are splendid! Thanks!!
Hi Harmonia... just got a new post up - phew, my last few days have been chaotic!! :)
I love these cookies! Thank you so much for sharing your recipe. I bought a copy for my sister as part of her Christmas present. I really like the fact that you're using alternative flours in your baking.
I know it's almost 2 years since this post, but I just wanted to say that these are delicious and so quick to make! I've made them for a few different mother & toddler groups and they barely lasted 5 minutes, everyone loved them! thanks :)
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