Wednesday, May 2, 2012

Vegan Chewy Orange Oatmeal Cookies

Before going on to the post, have you seen this clip?  I just saw this on my local news, this 7 year old boy tosses the pizza dough amazingly well. It was so fascinating to watch how he deftly manages to toss the dough without dropping it even once. It's a real fun watch, so if you have a couple of minutes do hop on over to the clip and take a peek

Moving on, ever since I started to make this ginger orange salad dressing, the pulp I get after straining out the juice is leftover. And since I do not like to throw it away, I  had to think up of ways to use up the leftover pulp. Since we love orange flavored bakes very much, whether it is cookies, oatmeal bars, muffins, breads or cakes, the first thing that came to mind when I was wondering what to do with the leftover pulp was to use them in some kind of bakes. This time I decided to make cookies with it. This is one of the simplest cookies I have made, with a minimum of  ingredients and yet it tasted delicious. So if you like orange flavored bakes too, whip up a batch of these and enjoy them :)
Vegan Chewy Orange Oatmeal Cookies

Click here for a printable view of this recipe

Ingredients and Method to make Orange Oatmeal Cookies
Dry Ingredients
1 1/2 cup old fashioned oatmeal
3/4 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 to 3/4 cup sugar (according to taste)

Wet Ingredients
1/2 cup strained orange pulp (see notes)
1 tsp orange extract
2 tbsp flax seed meal (powdered flax seeds/alsi/ali virai)  + 6 tbsp water
2 tbsp oil

Pre heat oven to 375 deg F. Line a cookie sheet with parchment paper and keep aside

In a large bowl assemble all the dry ingredients and mix well.

Whisk flax seed meal and water together for a few seconds until it turns gelatinous and keep aside.

Add the pulp, flax seed meal +water mixture and oil to the dry ingredients and mix together.
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Finally add orange extract and mix again. Spoon mixture onto the pre lined cookie sheet about  a couple of inches apart and place in oven.

Bake 10 to 12 minutes or until golden. Remove from oven, cool to room temperature and store in an airtight container. Tastes best within a few days of baking :)

Yielded approximately 18 to 20 medium sized cookie.

For the pulp, I pureed 2 cara cara oranges and strained out the juice which I used to make this salad dressing. I got 1/2  a cup of strained orange pulp which I used entirely in these cookies.
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