Fresh From the Oven and Ready for the Journey
We were so excited to be receiving cookies!
First up was the “Vegan Gremlins – The Second Cousin to the Monster Cookie” from Happy to be a Table of Two. The combination of chocolate, dried fruit, and oats, served with a cup of vegan nog and a Christmas movie and I was in heaven.
Second, came the “Vegan Gingerbread Biscotti” from My Naturally Frugal Family. Oh boy, my ginger that I love so much was ever present. Those lovely treats with a hot cup of carob, really hit the spot.
Third, I received a choice of two cookies. A pumpkin pie cookie and an almond – cardamom cookie from Bites and Bytes. Both cookies had great flavors. The pumpkin pie cookies were moist, bursting with pumpkin and chocolate. While the almond – cardamom cookie was light yet held it’s own as a slight almond citrusy flavor with a hot cup Lady Grey tea.
Once again, I’ve joined many Food Bloggers to flex my baking muscles to create a cookie recipe for The Great Food Blogger Cookie Swap 2012.
Every year, I must have the wonderful spicy taste that ginger cookies bring. Yet, when I sat down to come up with the cookie my mind went blank as to how would I make a great ginger cookie. With a roasted chestnut cracked and primed for my mouth. Slowly, I took a bite of the chestnut as I closed my eyes and savored the smooth creamy nut. A vision of sweet red bean paste in a sweet gingery bun called to me. So, I set out to bring them to life in the form of a cookie to share in the cookie swap.
Enjoy Happy Holidays!
- ½ cup brown sugar or Wholesome Sweetner Coconut Palm Sugar
- ¼ cup chestnut paste
- 1 ½ teaspoon egg replacer + 2 tablespoons warm water
- 2 tablespoons raw blue agave
- 2 tablespoons rice milk
- 1 1/3 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1/8 teaspoon salt
- ½ teaspoon ginger
- 1 teaspoon cinnamon
- ½ cup adzuki beans
- ¼ cup agave
- 3 ½ cups water
- 1/2 teaspoon salt
- Place washed adzuki beans into a saucepan. Add agave, water, and salt. Bring to a boil. Reduce heat and simmer for 1 ½ hours to 2 hours. Once cooled place into blender or food processor and puree until smooth. If the mixture doesn’t taste sweet enough for you, add more agave to sweeten to your taste. Place into refrigerator until ready to use.
- Preheat oven to 350°.
- Beat together sugar and chestnut paste. Whisk together egg replacer and warm water until frothy, add to sugar chestnut mixture, along with agave and rice milk. Beat until smooth. Mix together flour, baking powder and soda, salt, ginger and cinnamon with a whisk. Beat together sugar chestnut mixture and flour mixture until blended. Place into refrigerator until firm.
- Using a tablespoon measuring spoon or melon baller to scoop out dough. Roll into balls. Put an indention into each dough ball with your thumb. Add ½ teaspoon of bean paste into the indention. Seal dough around the paste. Flatten cookie in your hand. Place on cookie sheet. Bake for 12 minutes. Remove cookies and place on wire rack to cool.