Today I'm having a Domesic Goddess kind of day. There's been laundry and dishes and cleaning (well, really just pushing the button on the magic that is our roomba. no, not that Roomba), but there has also been freezing and preserving and whatnot. I hope to share some of those accomplishments in more detail next week. I will tell you I've made a couple batches of pea pesto to freeze, and I've got raspberries on their way to being preserved in a few different ways.
In case you too brought home oodles of fresh berries from the market and really don't think you can possibly eat them all before they start to turn, here's a delicious way to use some up. It's like the summer version of oatmeal chocolate chip cookies, and I suspect (but haven't tried. though I'm thinking about it now...) that you could freeze the dough and treat yourself to a taste of summer whenever you need it.
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Oatmeal Raspberry Cookies - vegan
Of course, you can also make these not vegan by using regular butter and milk, and 1 egg instead of the applesauce. Yields about 50 teaspoon sized cookies.
1/2 C vegan butter
1/2 C firmly packed brown sugar
1/2 C sugar
1/4 C applesauce
2 Tbsp water
1 tsp vanilla
1 Tbsp non-dairy milk (I used almond)
1 C flour
1/2 tsp baking soda
1/2 tsp baking powder
1 C quick or rolled oats, uncooked
3/4 C fresh raspberries
Preheat the oven to 350 degrees F and grease or line a couple cookie trays.
Cream the butter and sugars. Add in the applesauce, water, vanilla, and milk and beat until smooth. Do the same with the flour, baking soda, and baking powder. Finally, beat in the oats. Fold or stir in raspberries, smooshing as much or as little as you'd like.
Drop teaspoons of dough (YES. teaspoons. Larger amounts of dough didn't work very well, trust me) 2 inches apart on prepared pan. Bake about 15 minutes. Remove from oven, and allow to cool for 5-10 minutes before transferring to wire rack to cool completely.
1/2 C vegan butter
1/2 C firmly packed brown sugar
1/2 C sugar
1/4 C applesauce
2 Tbsp water
1 tsp vanilla
1 Tbsp non-dairy milk (I used almond)
1 C flour
1/2 tsp baking soda
1/2 tsp baking powder
1 C quick or rolled oats, uncooked
3/4 C fresh raspberries
Preheat the oven to 350 degrees F and grease or line a couple cookie trays.
Cream the butter and sugars. Add in the applesauce, water, vanilla, and milk and beat until smooth. Do the same with the flour, baking soda, and baking powder. Finally, beat in the oats. Fold or stir in raspberries, smooshing as much or as little as you'd like.
Drop teaspoons of dough (YES. teaspoons. Larger amounts of dough didn't work very well, trust me) 2 inches apart on prepared pan. Bake about 15 minutes. Remove from oven, and allow to cool for 5-10 minutes before transferring to wire rack to cool completely.
Raspberries and oatmeal sound like a perfect & very homey combination! This is making me want to go brew a pot of tea and hang out eating biscuits and drinking said tea while watching it rain (ha--fat chance here in CA). :)
ReplyDeleteweeeell, you could have iced tea with cookies (sorry, biscuits!) while enjoying the sunshine? Or freeze some dough and wait 6 months for the rain ;)
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