Brownie Cookies

Good morning, sweeties!

Did you all sleep well?  I woke up an entire half an hour earlier than I normally do, and I couldn’t get myself to fall back asleep, so I just got up and started my day.  I did the Strength Training and Booty Blast (lol!) portion of Bethenny Frankel’s DVD this AM (I have a three-part workout circuit I’m doing these days) and then made myself a yummy breakfast.  Plain oatmeal.  A smooshy overripe banana.  Three drops of agave nectar.  Sprinkle of cinnamon.  Delicious!  :-)

Yesterday evening I wandered into Sprouts to find nondairy butter, and I got so distracted!  I didn’t have time to do much shopping around, but I am definitely going to go back there this weekend and pick up some items from the bulk section.  My kitchen is lacking oat flour right now (no good) and I need chia seeds and brown rice.  When I was poking through the aisles, I also found a lot of gluten-free options.  I have often thought about trying to limit the amount of gluten that I intake because it never sits well in my tummy — I often get stomach aches when my diet consists of a lot of it.  I’m going to research it more and see what I find — I’ll keep ya posted.  ;-)

I also baked a little bit last night so that I would have a little treat to bring in for my workies today.  These cookies are vegan and I tried to make them almost completely organic — they are unbelievably rich and gooey.  I ate half of one and gave the rest to my fiance.  I am not usually someone who likes the chocolate-chocolate combination, but these are probably the best cookies I have ever made.  I used Bethenny Frankel’s recipe from her cookbook The Skinnygirl Dish but I adapted it a little bit in the heat of the moment.  I’m going to post my version in this post.  

Brownie Cookies

Yield: 24 small or 12 large

INGREDIENTS

1/2 cup nondairy butter, softened

1 1/2 cups raw sugar

1 medium banana, mashed

2 teaspoons real vanilla extract

2 cups oat flour

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 cups semisweet chocolate chips

A couple drizzles of soy milk (to get correct dough consistency)

DIRECTIONS

1.  Preheat the oven to 350 degrees F.  In a large bowl, beat the butter, sugar, banana, and vanilla extract with an electric mixer until light and fluffy.

2.  In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.  Stir in the flour mixture into the butter mixture until well blended.  Stir in the chocolate chips.  At this point, use your best judgment — my dough was incredibly sticky and tough.  I added one little drizzle of soy milk at a time, then stirred, until I got the right consistency for cookie dough.  You may not need to do this.

3.  Bake for 8 to 10 minutes, or until just set.  Cool for 5 minutes on the baking sheets before transferring to wire racks to cool completely.  (Cooks’ note:  Make sure that you use either a nonstick baking pan, a Silpat, or waxed paper for easy removal!)

Have a wonderful Friday, lovies!  I’ll catch ya back here later.  ;-)

Xoxo, Mareah

Posted on August 5th at 6:08 AM
Tagged as: a day in the life. recipe. vegan.

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