Tangerine Breakfast Cookies

>> Wednesday, May 5, 2010

I'm just as in shock as you will be soon. These "cookies" contain no butter. No butter substitute. No oil. Very little sugar. They do contain whole-wheat. Walnuts. A healthy dose of tangerine juice. A little chocolate (for good measure). But that's why they are most suitable for breakfast. I made them last night because I can't seem to get in gear with my earlier work schedule. Now, I just grab and go.

You're probably wondering what they taste like. In a word: Amazing. Let me elaborate. They are denser than a typical cookie. They aren't quite as sweet. Somewhat like a muffin, I guess. But what's best is that you can throw in whatever you like to change up the recipe. Don't like chocolate chips? Use dried cranberries. Not a fan of walnuts? Try some almonds. Hate tangerines? Use orange, apple, or another kind of juice.

A question we often get via email is: "How do you adapt recipes so easily?" It's very, very easy. Just stop following the rules. Substitute liquid for like liquid. And the same goes (90% of the time) for all other ingredients. Liberating, huh?

What you'll need . . .
  • 1-1/4 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 1/3 cup unsweetened applesauce
  • 3 tablespoons honey or maple syrup
  • 1/3 cup freshly squeezed tangerine juice (I used honey tangerines, they were 8 for $2 this week!)
  • 1/2 cup crushed raw walnuts
  • 6 ounces vegan chocolate chips (or whatever kind you like best)

Method . . .
  1. In a large bowl, sift together the flour, baking powder, cinnamon, ginger, and salt.
  2. Squeeze the juice out of your fruit. I used two tangerines to get the 1/3 cup needed. Had a little left over to sip myself!
  3. Whisk together the tangerine juice, applesauce, and honey. Then pour into your dry ingredients, mix with spatula until well combined.
  4. Stir in the walnuts and chocolate chips.
  5. Drop huge, heaping tablespoons of dough onto a cookie sheet prepared with parchment. Refrigerate for 30 minutes.
  6. Preheat oven to 250 degrees F.
  7. Bake for 20 minutes. Then raise the oven temperature to 350 degrees F and bake for another 10 minutes. Until golden brown. Let cool.
  8. Enjoy for breakfast, lunch, and/or dinner!

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