Hello and welcome to Speedy Vegan Kitchen (SVK). This is the first post, so I’m excited that you’re here!
A bit of an introduction:
When I first switched to a plant-based diet, bloggers and online recipes were a huge life saver. Not knowing any other vegans, and having no idea of what vegans actually ate, these blogs provided much needed guidance and helped to ease the transition. Almost 9 years later, I’m still eating vegan and am looking forward to sharing some of my own recipes as well as the tips and tricks I’ve learned along the way. With a focus on meals that are delicious, quick and simple, I hope to make plant-based eating fun and accessible. Coming from a medical background, I’ll also mix in some evidence-based posts about nutrition, fads and health. If you’re interested in learning what’s worth your time and money nutrition-wise, keep an eye out, they will eventually be listed under “nutrition” in the menu bar. You can also subscribe to the newsletter to up to date with posts. Want to learn more about me? Check out my “About” page.
Now onto actually talking about the recipe:
So…cookies!! Not going to lie, I do like to bake, and chocolate chip cookies are one of my usual suspects. There’s just something about freshly baked cookies that store bought can never seem to replicate. Before medical school, if we were friends, you’d most likely be getting some kind of home-made baked good for your birthday, Christmas, Valentines day, etc etc. Unfortunately, during my training, a combination of brain-overload and wheat-avoidance put an end to my baking. It felt wrong to be serving burnt on the outside, raw on the inside, but still somehow-have-the-texture-of-sand baked goods to other people. I did try: I’d make a recipe, get halfway through, lose steam or decide it was ugly, dump the lot in the trash and drag myself out to pick up a bottle of wine or pre-made dessert instead, like a normal person. Not a super cool pre-party routine.
Anyways, that is one definite pro for these cookies, they are pretty fool-proof. They just want to work out. They’re also made from Navy Beans and have only 1/3 of a cup of sweetener, so they’re packed with protein and even reasonably good for you (I’ll post my unhealthy chocolate chip oatmeal cookie recipe later, I swear). With delicious natural peanut butter, they’re lower in fat than your average cookie and the oats give them texture and nutty flavor. You could try some toasted coconut as well, if you’re a coconut person, just replace the oats 1:1. These cookies are wheat-free, made with whole-foods and will probably make your aura shoot rainbows or something like that (SVK does not accept liability for any cookie-related side-effects).
And…most importantly…because they’re vegan you can eat the cookie dough right out of the mixer, if that’s what you’re into, because they’re salmonella free! Though I make fun (somewhat), apparently you can now buy cookie dough on the street, here’s a place in New York that has started selling non-vegan cookie dough in a cone, just like ice-cream (they use pasteurized eggs, which are cooked, or something). Can someone start one in Canada? I’ll even let you pay me to use my bean based recipe…
Recipe Video: https://youtu.be/FQFR8ZPVqyM
1. Preheat the oven to 350F.
2. Open and strain the navy beans, reserving 1/3 c. fluid.
3. In a food processor, blend all ingredients, except for the oatmeal and chocolate chips, until smooth. The dough will be a little wetter then regular cookies.
4. Add oatmeal and pulse.
5. Stir in chocolate chips until evenly distributed and scoop using a table spoon onto a baking sheet.
6. Bake for 18-20 minutes.