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Chocolate Cookie Pies

September 24, 2010

These cookie pies were inspired by their close relative, the Whoopie Pie! But these cookie pies have strayed from the family - they are low in fat and low in sugar, too. (And still oh so delicious!) And they are loaded with nutrient-rich garbanzo bean flour and oat flour.

Cookie Ingredients:

  • 1 1/2 cups oat flour
  • 2/3 cup garbanzo bean flour
  • 1/2 cup dehydrated cane juice (or other dry sugar)
  • 1/3 cup cocoa powder
  • 1/3 cup non-dairy chocolate chips
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

  • 1/2 cup almonds (or other nuts)
  • 2 apples (cored and chopped)
  • 1 cup non-dairy milk or water
  • 1 teaspoon vanilla
  1. Preheat the oven to 350 degrees F.
  2. Lightly oil two large cookie sheets.
  3. In a bowl, combine the first seven dry ingredients.
  4. In a blender, blend the almonds into a coarse flour. It's ok if it all sticks together.
  5. Add the last three wet ingredients to the blender and blend until smooth.
  6. Pour the blended ingredients into the dry ones and mix thoroughly.
  7. The batter should be thick, but easily spoonable. Add additional water or flour if needed.
  8. Make round (evenly-sized) cookies, and flatten them out to about 1/2 - 2/3 of an inch thick.
  9. Bake 20-25 minutes. Allow to cool for a few minutes before moving to a wire rack to finish cooling.

Vegan "Cream" recipes abound! Here's a recipe for a low-fat and modestly sweet "cream" that is quite easy to make.

Strawberry "Cream" Ingredients:
  • 1 cup strawberries (fresh or defrosted)
  • 1/3 cup non-dairy milk
  • 1/3 cup evaporated cane juice (or other dry sugar)

  • 3 Tablespoons kuzu (or arrowroot)
  • 4 Tablespoons water
  1. Blend the strawberries and non-dairy milk in a blender until smooth.
  2. Pour the mixture into a small saucepan, add sugar, and place on medium/low heat.
  3. In a bowl, combine the kuzu and water and stir until the kuzu is dissolved.
  4. Pour the kuzu/water mixture into the saucepan and stir well.
  5. Simmer 5-10 minutes, stirring frequently, until the cream thickens.
  6. Spoon the cream into a glass dish and place it in the refrigerator.
  7. After the cream cools, whip it with a fork until smooth.
  8. Spread a generous helping on the cookie bottom, and make a "sandwich" with another cookie.
Yields: 8 cookie pies
For more recipes like this, check out www.vegfoodandfit.com

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