by Chef Kendall Huff
Native Foods Cafe
For I did not know that October was National Cookie Month... thank you Holladay for informing me and allowing me to bake such wondrous goodies! I couldn’t decide on what cookie I felt like making/eating…. So I made 4! Please enjoy!
Punxsutawney Pistachio Thumbprints with jam
½ cup rolled oats
½ cup pistachios
1 cup unbleached flour
½ cup whole wheat flour
1 tsp baking powder
¼ tsp sea salt
½ cup maple syrup
¼ cup coconut oil
1 tsp vanilla extract
15 tsp (1 per cookie) jam of choice
1. In a food processor, grind the oats and pistachios together to make flour.
2. Sift together the flours, Oat/nut flour, powder and salt.
3. Slowly add the liquid ingredients to form a ball.
4. Preheat oven to 350 degrees.
5. Roll the dough into 1 Tb balls and press your thumb into the center. Repeat for all the dough.
6. Place 1 tsp of your favorite jam into the thumbprint.
7. Refrigerate the cookies for 30 minutes before cooking.
8. Bake for 13 to 15 minutes. Let them cool for 5 to 7 minutes.
Poncho’s Peanut Butter Cookies
1 ¾ cup unbleached flour
¾ tsp baking soda
¾ tsp sea salt
1 ¼ cup brown sugar
¾ cup peanut butter
3 TBSP nondairy milk (I used Oat)
½ cup vegan butter
1 TBSP vanilla extract
½ cup unsalted peanuts
What to do:
1. Preheat oven to 375 degrees.
2. Sift together the flour, baking soda, salt and brown sugar.
3. In a separate bowl, mix together the peanut butter, oat milk and vanilla.
4. On low speed, add the butter to the dry mix 1 TBSP at a time.
5. Then slowly add the liquid. Mix together until well incorporated.
6. Finally fold in the peanuts.
7. Scoop out or form 1-inch dough balls. Place them on a cookie sheet leaving 1 ½ inch between each other. Press down the top of each cookie with a fork.
8. Bake for 10 to 12 minutes. Allow 3 to 5 minutes to cool before your fiesta!!
AA Oat Cookies or Biscuits... Almond and Apricot that is!
**Taking the healthier route on this one.
½ cup safflower oil
½ cup almond butter
½ cup agave
½ tsp almond extract
¾ cup whole wheat pastry flour
½ tsp ground cinnamon
2 TBSP chickpea flour
¼ tsp baking soda
¼ tsp sea salt
1 cup rolled oats
½ cup dried, chopped Apricots
½ cup sliced almonds (or chopped)
1. Preheat the oven to 350 degrees.
2. In a bowl, combine the safflower oil, almond butter, agave and almond extract.
3. In another bowl, sift together all the dry ingredients (not including the oats/almond/apricots).
4. Pour the wet mix into the dry bowl and mix together well.
5. Fold in the oats, almonds and diced apricots.
6. Measure the dough into 2 oz (1/4 cup) balls and lightly press the top down.
7. Bake for 7 minutes, Rotate, then 8 minutes more. Remove from the oven and cool for 6 to 7 minutes.
South of the Boarder Wedding Cookies
Makes- Tons (or 2.5 dozen)
1 cup vegan butter
¼ cup organic sugar
2 cups unbleached flour
2 cups raw pecans, chopped
2 cups powdered sugar
1. Preheat the oven to 300 degrees.
2. Using a hand mixer or Kitchen Aid paddle attachment, cream the butter, sugar and vanilla for 1 to 2 minutes, or until its light and fluffy.
3. Add the flour and mix well.
4. Fold in the chopped pecans (can switch it up for almonds, macadamia or walnuts).
5. Portion and roll the dough into about 1 teaspoon or so balls. Make sure to leave some same between each cookie.
6. Bake for 27 to 30 minutes.
7. Remove the cookies fro the oven and allow them to sit for 5 minutes, or until you can touch them.
8. When they are manageable, toss the warm cookie in the powdered sugar.
So… who’s coming over with the Soymilk?