Forks Over Knives: The Cookbook (56 page)

MAKES 36 COOKIES

⅔
cup unsweetened plant-based milk

¼ cup almond butter

¼ cup unsweetened applesauce

⅔
cup
dry sweetener

1 teaspoon pure vanilla extract

1 vanilla bean, halved

1 cup oat flour

⅔
cup coconut flour

1 tablespoon cornstarch

2 teaspoons baking powder

½ teaspoon salt

1.
Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or Silpat baking mats.

2.
In a large mixing bowl, use a strong fork to beat together the plant-based milk, almond butter, applesauce, and dry sweetener. Once relatively smooth, mix in the vanilla. Scrape the seeds from the vanilla bean and add to the batter. Mix well.

3.
Add in the oat flour, coconut flour, cornstarch, baking powder, and salt. Mix well. The dough will be stiff.

4.
Roll the dough into walnut-sized balls and place them on the prepared baking sheets, a little over an inch apart. Flatten the cookies a bit, so that they resemble thick discs (they don’t spread much at all during baking). Bake for 8 to 10 minutes. The longer you bake them, the crispier they will be.

5.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, and then transfer to a cooling rack to cool completely.

THESE ARE FUN and festive cookies with a beautiful ruby-red center. The cookies are dense with nuts and oats, and they go great with a cup of tea. Of course, you don’t have to limit yourself to raspberry. Apricot or strawberry jam are both strongly vying for the spotlight as well.

MAKES 18 COOKIES

⅓
cup unsweetened applesauce

¼ cup almond butter

½ cup
dry sweetener

1 tablespoon ground flaxseeds

2 teaspoons pure vanilla extract

1¾ cups oat flour

½ teaspoon baking soda

½ teaspoon salt

½ cup rolled oats

½ cup finely chopped walnuts

⅓
cup raspberry jam, or to taste

1.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a Silpat baking mat.

2.
In a large mixing bowl, use a strong fork to beat together the applesauce, almond butter, dry sweetener, and flaxseeds. Once relatively smooth, mix in the vanilla.

3.
Add the flour, baking soda, and salt and mix well. Fold in the oats and walnuts.

4.
Roll about 2 tablespoons of batter into a ball and place on the prepared baking sheet. Repeat with the remaining batter until you have 18 balls. They can all fit on one sheet because they don’t spread much at all during baking. Moisten your thumb (or index finger) and make a deep indent in the center of each cookie. Place about ½ teaspoon of jam in each indent.

5.
Bake for 10 to 12 minutes, or until the bottoms of the cookies are golden brown.

6.
Remove the cookies from the oven and let them cool on the sheets for 5 minutes, then transfer to a cooling rack to cool completely.

THESE ARE GOOD, old-fashioned oatmeal raisin cookies, just like Grandma used to make them: with cinnamon, oats and—what in the world is sorghum flour?! Anyway, you will love these. They are gluten-free, but if you don’t care one way or the other then whole-wheat pastry flour can easily stand in for the sorghum.

MAKES 24 COOKIES

⅓
cup almond butter

¼ cup unsweetened applesauce

½ cup
dry sweetener

1 teaspoon pure vanilla extract

⅔
cups oat flour

⅓
cup sorghum flour, or whole-wheat pastry flour

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground cinnamon

1 cup rolled oats (not quick-cooking or instant)

½ cup raisins

1.
Preheat the oven to 350°F. Line two large baking sheets with parchment paper or Silpat baking mats.

2.
In a large mixing bowl, use a strong fork to beat together the almond butter, applesauce, and dry sweetener. Once relatively smooth, mix in the vanilla.

3.
Add in the oat flour, sorghum flour, baking soda, salt, and cinnamon. Mix well. Stir in the oats and raisins and mix well. The dough will be stiff.

4.
Roll the dough into walnut-sized balls and place on the prepared baking sheets, 2 inches apart. Flatten the cookies a bit, so that they resemble thick discs (they don’t spread much at all during baking). Bake for 8 to 10 minutes. The longer you bake them, the crispier they will be.

5.
Remove the cookies from the oven and let cool on the baking sheets for 5 minutes, and then transfer to a cooling rack to cool completely.

THESE ARE FUN little cookies that will make your mouth tingle with ginger and holiday cheer. They’re soft and puffy and perhaps more reminiscent of gingerbread muffin tops than of cookies.

MAKES 12 COOKIES

1 cup plus 2 tablespoons whole-wheat pastry flour

½ teaspoon baking soda

¼ teaspoon salt

1¼ teaspoons ground ginger

¼ teaspoon ground cinnamon

⅛
teaspoon ground cloves

¼ cup unsweetened applesauce

⅓
cup 100% pure maple syrup

2 tablespoons molasses

1 teaspoon pure vanilla extract

1 tablespoon dry sweetener, plus more as needed

1.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or Silpat baking mats.

2.
In a mixing bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and cloves. Make a well in the center of the mixture and add the applesauce, maple syrup, molasses, and vanilla. Mix well.

3.
Use a spoon or cookie scoop and drop 12 large tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart. Sprinkle pinches of dry sweetener on top of each cookie.

4.
Bake for 8 to 10 minutes, or until the tops are slightly crackly and puffed up. Let cool on the baking sheet for 5 minutes, and then transfer to a cooling rack to cool completely.

5.
Store the cookies in a tightly sealed container at room temperature.

THESE BISCOTTI JUST personify a crunchy holiday treat! Always have a plate of these citrus-scented cookies at the table for guests to nibble on.

MAKES 18 SLICES

⅓
cup fresh orange juice

2 tablespoons ground flaxseeds

¾ cup
dry sweetener

¼ cup unsweetened applesauce

¼ cup almond butter

1 teaspoon pure vanilla extract

1
⅔
cups whole-wheat pastry flour

2 tablespoons cornstarch

2 teaspoons baking powder

½ teaspoon ground allspice

½ teaspoon salt

¾ cup fruit-sweetened dried cranberries

1.
Line a baking sheet with parchment paper or a Silpat baking mat. Preheat the oven to 350°F.

2.
In a large mixing bowl, use a fork to vigorously mix together orange juice and flaxseeds until frothy. Mix in the dry sweetener, applesauce, almond butter, and vanilla.

3.
Sift in the flour, cornstarch, baking powder and allspice, then add the salt and mix until well combined. Knead in the cranberries using your hands because the dough will be stiff.

4.
On the prepared baking sheet, form the dough into a rectangle about 12 inches long by 3 to 4 inches wide. Bake for 26 to 28 minutes, or until lightly puffed and browned. Remove the sheet from the oven and let cool for 30 minutes.

5.
Turn the oven temperature up to 375°F. With a heavy, very sharp knife, slice the biscotti into ½-inch-thick slices. The best way to do this is in one motion, pushing down; don’t “saw” the slices or they may crumble. Lay the slices down on the cookie sheet and bake for 10 to 12 minutes, flipping the slices halfway through. Allow to cool for a few minutes on the baking sheet before transferring the slices to cooling racks.

Almond Anise Biscotti

YOUR KITCHEN WILL smell like an Italian bakery as this classic biscotti bakes. “Biscotti” means twice-baked, and these are first baked in a loaf, then sliced and baked again. They are perfect alongside your coffee or any hot drink.

MAKES 18 SLICES

⅓
cup unsweetened plant-based milk

2 tablespoons ground flaxseeds

¾ cup
dry sweetener

¼ cup unsweetened applesauce

¼ cup almond butter

½ teaspoon pure vanilla extract

½ teaspoon almond extract

1
⅔
cups whole-wheat pastry flour

2 tablespoons cornstarch

2 teaspoons baking powder

2 teaspoons anise seeds

½ teaspoon salt

1 cup slivered almonds

1.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat baking mat.

2.
In a large mixing bowl, use a fork to vigorously mix together the plant-based milk and flaxseeds until frothy. Mix in the dry sweetener, applesauce, almond butter, vanilla, and almond extract.

3.
Sift in the flour, cornstarch, and baking powder. Add the anise seeds and salt and mix until well combined. Knead in the almonds using your hands because the dough will be stiff.

4.
On the prepared baking sheet, form the dough into a rectangle about 12 inches long by 3 to 4 inches wide. Bake for 26 to 28 minutes, or until lightly puffed and browned. Remove the sheet from the oven and let cool for 30 minutes.

5.
Turn the oven temperature up to 375°F. With a heavy, very sharp knife, slice the biscotti loaf into ½-inch-thick slices. The best way to do this is in one motion, pushing down; don’t “saw” the slices or they may crumble. Lay the slices down on the baking sheet and bake for 10 to 12 minutes, flipping the slices halfway through. Allow to cool for a few minutes on the baking sheet before transferring the slices to cooling racks.

THESE SCONES ARE perfect for any tea party! Spread with a little jam, or enjoy one of the variations.

MAKES 1 DOZEN SCONES

½ cup unsweetened plant-based milk

1 teaspoon apple cider vinegar

1 teaspoon pure vanilla extract