I feel like the baking season is winding down. Did you know there was a baking season? Surely you did. It’s that time before Thanksgiving when you’re stocking up the freezer – breads, morning cakes, goodies for the meal itself – and then the mad rush onward to Christmas treats. Now that those piles of cookies are dwindling and all the homemade gifts have been gifted, we can taper off our flour use and get on with clean living. In case you too need help transitioning, here’s a cookie recipe for you to aid in bridging the gap. It’s healthful and tasty and a lovely thing to put in your little one’s hand as they struggle back into the school schedule.
In the dark days of winter, vegan recipes come in handy. Eggs are scarce and thrifty baking is a necessity. But in contrast to this starkness, this recipe is also an opportunity to celebrate your well stocked pantry. Use your homemade applesauce and dried fruit that you may have squirreled away in the bright days of summer. (And, if you didn’t, your bulk aisle will come to your aid.)
one 9×13 pan of bars or squares
1 c. AP flour
1/2 c. white whole wheat flour (see notes)
2 c. rolled oats
1/8 c. flax meal
1/8 c. oat or wheat bran
1/2 tsp. cinnamon
1/2 tsp. salt
2/3 c. brown sugar
1 c. apple juice
1/2 c. applesauce
1/4 c. vegetable oil
1 tsp. vanilla
1/2 c. dried fruit, chopped
1/2 c. nuts, chopped finely
1/2 c. coconut
- Prepare a 9×13 pan by cutting a piece of parchment to line the bottom of the pan.
- Preheat the oven to 375F.
- In a large bowl, place all of your dry ingredients and mix.
- Stir in juice, applesauce, oil, and vanilla until fully incorporated (no dry flour.)
- Mix in your fruit, nuts, and coconut.
- Spread into your pan. Bake for 30 minutes.
- Turn upside down onto a cutting board, peel off parchment, and cut into bars or square. Arrange these on a baking sheet so that there is a little space between each bar. Bake for another 15 minutes.
- Hooray, oh happy day! Central Market now stocks Nash’s freshly milled flour in the bulk section. Both their hard red wheat and white whole wheat are available. I remember the days when it was hard to come by, and it’s exciting to now have a steady supply.
- I used dried blueberries and strawberries.
- This cookie is not very sweet. (That’s good – it can be breakfast.) I dusted the top with a little powdered sugar and cinnamon this time.
- This recipe was adapted from Mollie Katzen’s, Honest Pretzels, a great resource for cooking with your child. The recipes are engagingly illustrated and the directions are easy to follow. It would be my first recommendation for any family with an interested young cook in the kitchen.