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Published on June 1st, 2010 | by andrea devon


the importance of homemade- and an easy vegan cookie recipe

There are so many reasons to make goodies at home for friends and family: baking is a joyful and creative process with (usually) yummy results, everyone loves getting homemade treats as gifts, and, most importantly, you get to know exactly what is going into your foods. Being selective and sourcing your own ingredients thoughtfully is an important aspect of eating- but one that is often shunned in favor of convenience. What would our food system look like if we were all significantly more invested in knowing exactly what is going into our bodies?

Case in point: premade cookie doughs are contaminated with e. coliThis article is from awhile ago (shows ya how often i read USA Today!), but the issue is an ongoing one.  This is an important concern because many people eat the packaged cookie dough raw instead of cooking it, which would (ostensibly) kill off any bacteria that might live inside. The contaminated packages apparently never made it to the stores, but the issue is still of concern. Adding to the problem is that the company cannot trace exactly what the source of e.coli might be. And their solution: instead of checking sources of their ingredients and requiring food safety protocols from their producers, they are just ‘heat treating’ the flour to kill the germs. This is the same brilliant corporate logic that allows companies to use ammonia to ‘clean’ ground beef before heading to market. Safety protocols for producers or growers- like addressing how e.coli could get into flour, spinach, or beef cattle in the first place are too cumbersome. Rather, it is easier for companies to chemically or otherwise alter the product to make it ‘safe’ to eat. The underlying issue is that our corporate-based industrial food economy is based on speed and cost, not on health (or taste, for that matter).  Who do you trust to make your cookies- or your cookie dough..?

Here is a yummy cookie recipe that I found at have cake, will travel.  For anyone that says they don’t have time to make cookies, give them this recipe. These cookies are yummy and quick. It’s a small recipe- it makes only two big (six inch round) cookies.  It calls for spelt flour, but you could probably substitute wheat flour (she recommends using about 1/4 cup less flour).  But I would bet that all the other ingredients are probably in your kitchen right now! And if you are one of those raw cookie dough lovers, simply skip the baking soda and dive in!

Chocolate Chip Nut Butter Cookies

3 Tablespoons crunchy natural peanut or almond butter
Tablespoons pure maple syrup
1/4 teaspoon pure vanilla extract

1/4 cup + 1 Tbsp spelt flour
1/8 tsp baking soda
pinch sea salt
Tablespoons semisweet chocolate chips (or raisins, or goji berries, etc.)

  1. Preheat oven to 375F. Prepare one cookie sheet with some parchment paper, or lightly grease with a bit of oil.
  2. Whisk nut butter, maple syrup, and vanilla in a large bowl. Add dry ingredients to wet ingredients and stir until well combined. Add chocolate chips and stir to combine (batter will be very thick).
  3. Separate dough into two balls, then squash in your hands or on the baking sheet to about 1/2 inch thick. Bake for 13-14 minutes, then let the cookies cool on cookie sheet for 10 minutes before moving them to a cooling rack. Enjoy with someone you love!

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One Response to the importance of homemade- and an easy vegan cookie recipe

  1. Pingback: Eat Drink Better | Is the Food Safety Modernization Act Getting Some Teeth? | Page: 1 | Eat Drink Better

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