Cookie Save

I hadn’t seen my mom in a week or so and she mentioned some cookies I made last Christmas, with pistachios and dried cherries. She is doing very well, but is successfully battling breast cancer and, sometimes, food can be less than appealing. When she mentioned the cookies, I put the ingredients on my list and spent halftime, making her cookies.

And they were disgusting.

I make most things by sight, not recipe, but this was all wrong. Something with the salt: cinnamon ration.

So, I revised my plan and made another batch of cookies, damn it. If my mom wants cookies, she’s getting cookies.

Healthy, nutritious cookies. Her body is on its life’s mission and I’m not going to poison her with sugar and preservatives.

So, I made these:

vegan, cookies

Cinnamon Raisin Cookies with Date Glaze

They have no refined sugar or oil and even have a secret ingredient vegetable for good measure. 🙂

Cinnamon raisin cookies

1 cup raw cashews

2 cups carrots

2 TBS chia seeds

1 TBS ground flax seed

TBS baking powder

a whole bunch of cinnamon

a tiny, tiny, tiny sprinkle of salt

big handful dried dates

big handful of golden raisins

box of unsweetened coconut milk

Cover the dates in coconut milk and heat on low until softened (five or so minutes).

Separately, cover the raisins in coconut milk and heat (five or so minutes).

Pulse the cashews in the food processor until very fine.

Pulse the carrots in the food processor until very fine.

Mix chia seeds and ground flax seeds with enough coconut milk to cover both and refrigerate for five minutes/until hardened.

When dates are softened, separate from coconut milk by straining into an additional bowl.

Blend the dates in the food processor, slowly adding coconut milk.

Mix half the blended dates in with cashews and carrots.

Add salt, baking powder and chia/flax mixture and mix well.

Fold in strained raisins and add cinnamon.  A lot of cinnamon… 🙂

Use a small ice cream scoop to form cookies.

Bake at 375 degrees for 15 minutes while you make the glaze.

Vegan glaze:

Blend remaining pureed dates and coconut milk with the juice of 1 lemon and a tiny dash of almond extract.

I like to pour the glaze into a plastic bag and cut a tiny piece off, so that I can lightly glaze.

I hope you enjoy this recipe or any cookie recipe your mom might request 🙂

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