Mad About Udon

I love oats. I have steel cut oats for breakfast four or five times a week and I make oatmeal cookies far too frequently! I made the cookies pictured above as a farewell to reading week on Sunday. I made a similar version* for Nic’s birthday fairly recently as well.

1 ½ c oats, large flake
1 c whole wheat flour
1 T cocoa powder
½ T baking powder
½ T baking soda
1 t ground flax seed
1 t cinnamon
1 t psyllium (optional)
1 t wheat germ
½ c unsweetened applesauce
⅓ c maple syrup (baking grade)
¼ c chocolate chips
¼ c raisins

Preheat oven to 350 F. Mix ingredients together. Spoon balls of cookie dough on to a lightly oiled baking sheet and flatten. Bake for 15 minutes.

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Instead of working on my four-days overdue Analytical Chem lab report, I made Valentine’s Day sugar cookies with Skor toffee bits and vegan white chocolate chips.

I wanted them to be white, pink, and red, but because I’d used 1/2 whole wheat flour and toffee bits, they mostly resembled vomit at first.

BAM!

I used this recipe from AllRecipes.com: http://allrecipes.com/Recipe/The-Best-Rolled-Sugar-Cookies/Detail.aspx

I added Skor toffee bits and vegan white chocolate chips. I also replaced the butter with 1/2 the amount of regular (vegan) margaine, and 1/2 the amount of light vegan margarine. I also cut down on the sugar and replaced half of the flour with whole wheat flour. For the egg replacement, I used flax eggs (1 tbsp flax seeds + 3 tbsp H20; let sit for 10 mins; scoop out flax & use goopy liquid as an egg). Unfortuntely, I think I made too many healthy adjustments because they didn’t taste amazing. I’ll definitely use 80-100% normal margarine and all the sugar next time.

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I’m starting to think that we should re-title this blog: “Does anyone eat as much as we do??”

-Maureen