Amazing Cookies: Vegan Peanut Butter & Almond Cookies

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Chet's Amazing Cookies

Your Amazing Cookie Recipes Source

Friday, January 4 2008

 

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You Can Unload 9 Pounds of Holiday Fat in 11 Days

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The Idiot Proof Diet is designed for one reason -- to make

the scale go down dramatically. And guess what? There

are NO specific calorie limits on this diet, you may eat

until you feel " satisfied " at every meal, no matter what.

See http://chetday.com/cgi-bin/pl.cgi?idiot

 

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Dear Diana,

 

In today's issue of Amazing Cookies you'll find...

 

Cookie Stuff

Substitution Ideas from Readers

 

This Week's Amazing Cookies

Vegan Peanut Butter Cookies

Almond Cookies

 

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Join Chet's Community of Healthy Cookie Eaters

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Please forward this entire newsletter to friends and

family so they too can enjoy healthy cookie recipes.

For your free subscription to Chet's Amazing Cookie

Recipes, visit http://dayzines.com/amazingcookies.htm

 

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Cookie Stuff

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Okay, now let's get down to some serious cookie

business, shall we?

 

A number of requests for info regarding substitutions

have come in recently and so have some good answers,

which I'd like to share with you this beautiful Friday

morning:

 

Rosie writes...

 

I used to bake with rice flour. I used regular cookie

recipes, substituting rice flour. Seems like it took a

little more flour, and worked better if the dough was

allowed to rest for awhile, perhaps an hour.

Experiment!

 

Choil writes...

 

Here's your sanity... you can make your old recipes...

just substitute... for milk, use soy milk (EdenSoy is

good, but any one from the health food store is fine,

just try them out... original flavor, vanilla, etc)...

and for eggs, you take cooked oatmeal... and every

tablespoon of creamy cooked oatmeal is equivalent to

one egg. Put a bit more if you want to have it even

more firm, experiment with it. You don't need special

recipes, you just need to substitute. Good luck!

 

Oujisanf shares...

 

Hi, I'm vegan so I don't eat milk or eggs either.

Usually I just substitute Ener-g egg egg replacer for

the egg and soy or rice milk for the milk. I use

either Earth Balance margarine or canola oil and extra

salt instead of the butter. The texture won't be the

same but they still turn out pretty well.

 

So, where there's a will there's a way! Use the

ingredients that make you happy, and then enjoy those

cookies. I know you'll enjoy today's two featured

recipes. Read on!

 

Oh, If you're looking for a quick and relatively painless

way to get rid of any extra weight you might have packed on

during the holidays, we have a popular resource for you

that's been successfully used by tens of thousands of

people the past few years.

 

The Idiot Proof Diet is designed for one reason -- to make

the scale go down dramatically. And guess what? There are

NO specific calorie limits on this diet, you may eat until

you feel " satisfied " at every meal, no matter what.

 

See http://chetday.com/cgi-bin/pl.cgi?idiot

 

This is not a long-term solution to major weight issues,

but it's a fast way to zip off any extra pounds you picked

up by accident (yeah, right) during the Thanksgiving to New

Year's festivities.

 

I hope 2008 is going great for you so far!

 

-- Chet

 

P.S. You can say goodbye to constipation with a gentle,

natural colon cleansing product. See my detailed review

at http://chetday.com/ultimatecoloncleansereview.htm

 

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Healthy Cookie Recipe Courtesy of Arwen Areyzaga and

Delicious Living Magazine

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Vegan Red Hot Peanut Butter Cookies

 

Chet, this recipe is in response to the person who

requested a vegan peanut butter cookie recipe. This

recipe was featured in " Delicious Living! " magazine,

and is indeed quite delicious (and moist and chewy, as

requested!). According to the recipe, the cookies are

dipped halfway in chocolate, which is of course

optional. I made them for a party of non-vegans, and

they were quite a hit. I quote the entire recipe as it

appeared below.

 

Makes 24/Named for the rock group Red Hot Chili

Peppers, whose vocalist petitioned chef Männi Naill,

author of Sweet & Natural Baking (Chronicle Books), for

a dairy-free peanut butter cookie.

 

1 cup whole wheat pastry flour

1 1/2 teaspoons baking soda

1/2 teaspoon sea salt

1 cup unsalted, non-hydrogenated, smooth peanut butter,

stirred well

3/4 cup liquid fruit juice reduction* or fruit juice

concentrate

1 teaspoon vanilla extract

 

For Dipping

 

1 cup malt-sweetened chocolate chips

1 teaspoon vegetable oil

 

1. Position oven racks in center and top third of oven

and preheat to 350 F. Lightly spray two large baking

sheets with cooking spray.

 

2. In medium bowl, whisk together flour, baking soda,

and salt. In second medium bowl, mix peanut butter,

fruit juice reduction, and vanilla with mixer on high

speed until combined. Reduce speed to low and

gradually beat in flour mixture just until a soft dough

forms.

 

3. Using a level teaspoon of dough for each cookie,

roll dough into balls. Place balls two inches apart on

baking sheets. Using a fork dipped in water, press a

criss-cross pattern into each ball, flattening to a 2-

inch round.

 

4. Bake until tops are lightly browned, about 10-12

minutes. Halfway through baking, switch sheets on top

and bottom racks. Cool cookies for 2 minutes on baking

sheets, then transfer to wire racks to cool completely.

 

5. To dip, melt chocolate chips with vegetable oil in

double boiler over hot water. [i just used a single

sauce pan and it came out fine.] Tip pan; dip cookie

halfway into pooled chocolate. Place on baking sheet

lined with wax paper; refrigerate until set.

 

PER SERVING: 125 calories, 49% fat calories, 7 grams

fat, 0mg cholesterol, 13 grams carbs, 4 grams protein.

Taken from Sweet & Natural Baking (Chronicle Books) by

Männi Naill

 

*There are also instructions in this article for

preparing your own fruit juice reduction. " Boil 12

ounces juice concentrate--apple or white grape works

best--about 10 minutes until it reaches the consistency

of thick syrup and measures 1 cup. Cool completely

before using " (p 38, " Delicious Living!, November

2000).

 

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Traditional Cookie Recipe Courtesy of Jennifer Rochester

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Almond Cookies

 

1/2 cup butter

1/2 cup brown sugar, lightly packed

1 tsp almond extract

1 egg

1/2 cup rice flour

2 cups crispy rice (crushed)

2 Tbs chopped almonds

 

This is a special recipe made without gluten. Crispy

Rice is available from a food distributor or health

food shop. Preheat oven to 350 F. Cream butter and

sugar together until light and fluffy. Add almond

extract and egg. Beat well. Stir in flour, Crispy Rice

and almonds. Shape into balls, 1 " in diameter and place

on ungreased baking sheet. Press with a floured fork to

flatten slightly. Bake for 12 to 15 minutes until

lightly browned. Yield 24.

 

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2007 by Chet Day

 

Chet Day

Health & Beyond Online

P.O. Box 755

Earl, NC 28038-0755

 

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