Vegan Lactation Cookies 2

I have a new mini-vegan so it's time for a new lactation cookie recipe. This was based on a recipe that used large amounts of sugar, butter, and eggs. I decided on a healthier approach than just substituting vegan versions and came up with this recipe, which contains no oils or refined sugars except in the chocolate chips.

Lactation Cookies 2

Wet:
1/2 cup applesauce
1 very ripe banana
1/2 cup peanut or almond butter
3/4-1 cup dates
2 tsp vanilla
2 Tbsp maple syrup

Dry:
1 cup ground flax
3 1/2 cups old fashioned oats
3 Tbsp brewer's yeast
1/2 tsp salt
2 tsp baking soda
1 cup chocolate chips
1 cup sliced or slivered almonds

Preheat oven to 350F. Line a cookie sheet with parchment paper.

Combine wet ingredients in a blender or food processor and process until smooth. In a large bowl, mix together the dry ingredients. Add the wet ingredients to the bowl and mix well.

Drop ping-pong ball sized portions of dough onto the cookie sheet and flatten slightly (the dough will not spread when cooked). Bake for 12 minutes.

Makes approximately 3 dozen cookies.


Variations: substitute raisins, dried cranberries, or chopped dried fruit for the chocolate chips. Other nuts or seeds can be used instead of sliced almonds.

Pumpkin Spice Bran Muffins

I wasn't able to get a decent picture of these because my kids were more concerned with eating the muffins than food photography. I started out by using pumpkin puree in place of oil and then decided to add the spices for a pumpkin pie flavor.

Pumpkin Spice Bran Muffins

1 1/2 cups wheat bran
1/2 cup hot water
1 cup soy milk
1 tsp apple cider vinegar
1/2 cup brown sugar
3/4 cup pumpkin puree
1 Tbsp ground flax seed mixed into 2 Tbsp water
1 tsp baking soda
1/2 tsp salt

1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp allspice

1 1/4 cup white whole wheat flour


Preheat oven to 400F.

In a large mixing bowl, combine wheat bran and hot water. Allow to sit for a few minutes so the bran absorbs the moisture. Meanwhile, combine soy milk and apple cider vinegar in a small bowl or measuring cup. Allow to curdle, then stir into bran. Mix in brown sugar, pumpkin puree, and flax. Sift in baking soda, salt, and spices, stir, then sift in white whole wheat flour and mix until well combined.

Spoon batter into 12 greased or papered muffin cups. Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.