Monthly Archives: June 2013

Muffin Top Cookie Recipe

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Have you ever been eating a muffin and just lifted the top of the muffin off and ate it? Well these muffin top cookies are a healthy alternative to those high fat, high calorie, and cholesterol laden ones, you can buy at the store.

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1 ripe banana

1 cup vanilla almond milk

3/4 cup granulated sugar or substitute 1/4 to 1/2 cup Agave or another natural sweetener. See note below.

1 teaspoon natural vanilla exstract

1 teaspoon apple cider vinegar

1 cup rolled oats

1 cup whole wheat pastry flour (I use Bob’s Red Mill)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup shredded coconut or toasted coconut

1/2 cup dried cranberries

1/2 cup vegan chocolate chips

1. Preheat oven to 350 deg. F

2. Mash the banana well with a masher or a fork then mix the banana, milk, sugar, vanilla and vinegar in a small bowl until combined well.

3. In a separate bowl, mix oats, flour, baking soda, baking powder, salt and coconut then mix in cranberries and chocolate.

4. Add wet mixture to dry ingredients, the mixture will be a bit runny, that’s ok this is how it should be, as it sits it will thicken and you will want to re-stir it.

5. Put large tablespoon amounts onto a baking sheet, about 3 inches around and about 4 to 6 per sheet, preferably on a non-stick baking sheet. If you don’t have a non-stick baking sheet then oil the baking sheet a bit beforehand.

6. Bake for about 13 to 15 min. or until golden brown.

7. Let cool for 5 minutes. Enjoy!

Yield: 12

NOTE: You can substitute 1/4 to 1/2 cup Agave or another natural sweetener for the sugar but if you use a liquid sweetener like Agave you will have to cut the liquid (Almond milk) down a bit. Play around with it and have fun.

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Photo Credits DelPozzi Photography

Recipe adapted from “The China Study Cookbook

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