I found this cookie recipe on the Vegetarian Times website. Of course I made some adjustments to it. lol!
It's nice not to have any added oils in it. Just wholesome chewy goodness. My son at first wasn't digging the carob but he was quickly back for more and really liked these alot! Next time I will make them with chocolate. These are completely gluten free when using gluten free oats. The recipe below has their version in parenthesis.
adapted by dreaminitvegan
3 Tbs. applesauce (3 Tbs. canola oil)2 cups walnuts
2 T. water
1/2 cup agave syrup 1/4 cup organic cane sugar (1 cup light brown sugar)
2 tsp. vanilla extract
1 1/4 c. oat flour plus 1/4 c. brown rice flour (1 ½ cups oat flour)
1 tsp. baking soda
1 tsp. salt
(¼ tsp. ground cinnamon)
2 cups rolled oats
1/4 c. raisins
3/4 c. carob chips-just cuz I didn't have any chocolate chips available
(3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1½ cups vegan chocolate chips (12 oz.))
1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.
2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add applesauce (canola oil), and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
3. (Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil.) (Pour brown sugar mixture) In mixing bowl add 2 T. water, agave syrup, sugar, ground walnut butter, vanilla extract, and stir until no lumps remain.
4. Whisk together oat flour, baking soda, salt, and (cinnamon) in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, rasains and carob chips (chocolate chips).
5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.
A nice warm stew with chunks of tempeh. I have on loan from our library the Vegan Table Cookbook and I used the stew recipe as a basis for this one. I changed up some of the herbs, added a sweet potato and some red wine to give it a heartier, richer taster. Served with the drop biscuits from The Joy of Vegan Baking that are so quick and easy to make.