Today is an awesome time of year. It is the first day of Spring, officially anyhow. We live in Newfoundland so you know how that goes. I think there’s supposed to be a snow storm in the next couple of days, and no one is surprised! It’s also the birthday of one my dearest friends- the Ry guy. Ryan and I were roommates during university for years, and this hippy vegan riot from Portland, Oregon is responsible for totally opening my eyes to a new world of vegan cooking, techniques, flavours and dishes. Our vegan brunches were rocked almost every weekend, peach ginger tea steeping and records playing. Ryan just got back from Chile and is now in the states, but I figured I’d have a pint and bake a few vegan treats in his honour!
I’m not really a baker, but these cookies are super simple and quick. They’re also the perfect distraction. I’ve painted ten billion baseboards/crowns/mouldings in the past few days and these cookies were a great break. They’re also made of the same ingredients that many folks would put into a blender and make a smoothie out of, so you don’t need to feel too bad about eating all of them. ALL of them. The recipe is pretty small (makes around 9 cookies), which may help your self control. They shape up well and are gobbled up quickly, so feel free to double the recipe if you want to share generously.
Happy Birthday, Ryan!
Almond Butter Chocolate Cookies
-Preheat your oven to 350. In a large bowl, combine:
1/2 c. almond butter
*You may not be able to find almond butter, but it was in Bonavista when I was home last. Feel free to substitute it for peanut butter if you like. I’d recommend a natural peanut butter, but if you buy regular know that they’ll be a bit sweeter.
2 tbsp maple syrup
*again, I’d say look for natural maple syrup, but use what you can find.
1 tsp vanilla extract
4 tbsp warm water
-Mix all of the above with a spoon until smooth (the water really just helps it all flow together).
-Now, stir the following into the above batter:
1/2 c. whole wheat flour (use white if you prefer)
1/2 c. rolled oats
1/2 c. chocolate chips
*make sure they’re semi-sweet not milk, check so that they’re vegan! Dairy free! No lactose, milk solids, none of it!
1/4 c. chopped raw Almonds
*If you’re using peanut butter instead, you can use crushed peanuts, or substitute for your favourite whatever! I’d recommend using unsalted and raw nuts, but it’s up to you.
-Form into little balls and flatten slightly on your baking sheet. They should stick together well and be easy to handle (i.e not stick to everything like lots of cookie batter does!).
-Bake for around 10 minutes (check them based on your oven), or until they’re slightly golden. Take out, cool, or just eat right away and be careful not to burn your mouth…like I did.
Happy Spring, everyone!
Also, if you wanna see some of Ryan’s work and learn about his company, check out The Groundswell Collective