Friday, September 18, 2015

RAW VEGAN CINNAMON-APPLE OATMEAL COOKIES WITH A CINNAMON-ORANGE ICING

COOKIES:

6 Medjool dates(soaked in warm water to soften if needed)
1 very ripe banana
1/4 cup fresh squeezed orange juice
1 tsp orange zest
1 Tbsp vanilla
2 Tbsp coconut syrup (or other liquid sweetener)
2 tsp cinnamon
1 pinch powdered ginger
1/4 tsp fine sea salt
1 Fiji or HoneyCrisp Apple chopped 
2 cups raw (preferably sprouted) oatmeal
1/4 cup unsweetened dried cranberries chopped
1/4 cup sliced almonds chopped


ICING:

1 cup coconut butter
3/4 cup fresh squeezed orange juice 
2 Tbsp vanilla
3 Tbsp coconut syrup
1 tsp cinnamon

* OPTIONAL *

Cinnamon-Coconut sugar topping: Combine 2 Tbsp coconut sugar with 1 tsp cinnamon and stir well and set aside



1.) In food processor (at least 11-cup capacity) combine dates through salt until a smooth consistency is formed.  Then add chopped apple and pulse 3-5 times.  Spoon out mixture into a small mixing bowl and clean food processor bowl as you will need it for frosting. 

2.) In a large mixing bowl combine oatmeal, cherries and almonds. Pour date mixture over and stir to thoroughly combine. Let sit and set aside. 

3.) To make frosting simply add all ingredients to food processor and combine until thoroughly smooth. You may need to manually scrape the sides or bottom between the times the machine is on to thoroughly combine. It should not be runny or too thick. If too runny add more butter and if too thick add more orange juice. 


4.) To make cookies form into a cookie about 1 1/2-2 inches in diameter and 1/4 inch thick. Place each one on a cookie sheet. Once formed, spread about 1 Tbsp icing evenly over each cookie. (More or less depending on preference.). Top each cookie with a sprinkle of the cinnamon-sugar topping and voila! You have the PERFECT raw vegan, gluten-free, lowfat Fall cookie! 


*Makes about 24 cookies and will keep well in fridge for 3-4 days















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