Update, 3/30/09: Actually, I take that back. The lemon cookies weren’t so much a huge plate of FAIL as an exercise in delayed gratification: they tasted much better the next morning, once the doughy-ness had transformed to chewiness. Methinks the problem rests not in the batter or cook time, but in my lack of a cooling rack. Currently, I have to remove freshly baked cookies from the sheet asap, otherwise they tend to stick. The lemon cookies probably needed to sit a bit, hence the trouble I encountered when scraping them off. A cooling rack might make all the difference.
The last time I made a batch of Oatmeal Banana Cookies, I wasn’t able to enjoy them as much as I would’ve liked. Truth be told, I felt a wee bit guilty. The dogs, you see, started begging like lil’ vegan monsters before the goodies even came out of the oven. I’m fairly certain that they thought the cookies were meant for them, since the week before I’d made some pizza biscuits for Rennie’s birthday. So I resolved to adapt the recipe to make a doggy edition.
Which I did, yesterday. I took the last version of the human Oatmeal Banana Cookie recipe and made a few changes: omitted the salt, cut the sugar down to almost nothing, and added a few extra ingredients that I just so happened to have on hand. The result? Total success! The dogs absolutely loved the cookies. They’re also 100% suitable for human consumption (really, shouldn’t everything we feed our nonhuman friends be?), if a little bland. By which I mean unsweetened. But maybe unsweetened is your thing?
Again, this recipe has proven extremely versatile. The oat/soymilk combo makes the dough impossible to mess up: Too dry? Add some soymilk! Too wet? Toss in some oats and/or let sit! As long as you taste test the dough before baking, and like what goes in, you’ll love what comes out of the oven.
Oatmeal Banana Cookies: Doggy edition!
1 1/2 cups of whole wheat flour
1 teaspoon of baking soda
1 1/2 teaspoons of cinnamon + a little extra to taste
1/2 cup of dark brown sugar (or less)
Slightly less than 1/3 of a cup of vegetable oil
1 banana, mashed to liquid (the riper, the better)
1 1/2 teaspoons of vanilla extract
1/2 to 1 cup of water or soy milk
2 1/4 cups of quick oats
Several handfuls, give or take, dried fruit (cranberries, cherries, blueberries, apricots, etc.) to taste; for this recipe, I used about 4 handfuls of dried cranberries and 4 of homemade dehydrated apple slices
Note: If this is for your furry friends, do not use chocolate chips! Or raisins! Or grapes! Or onions or onion powder! Um, not that you’d put onions in oatmeal banana cookies. That would just be gross.
Optional: Add some backstrap molasses,
nutmeg and/or wheat germ.
1. Preheat the oven to 350 degrees.
2. Mix the flour, baking soda and cinnamon together in a small bowl. Set aside.
3. In a larger bowl, mix the dark brown sugar and oil. Beat until smooth. Add the whole banana and vanilla. Mash the banana with a hand masher, stirring it in with the sugar/oil mix. Keep mashing until the banana is mostly blended with the sugar and oil.
4. Add the flour mix to the banana/sugar/oil mix and blend as best you can. At this point, the mix will probably be somewhat dry.
5. Start adding the water (or soy milk) to the mix, a little at a time. Keep stirring in the liquid until your batter is moist and blended, even a little liquid-y.
6. Add in the oats and stir. Keep adding more water (or soy milk) as needed. The batter should be thick and moist, not dry, but not too liquid-y. If you do add a little too much water (soy milk), let the batter sit for a few minutes; this will allow the oats to absorb the excess liquid.
7. Taste the batter. If it’s a little bland for your furkids, add in a cinnamon – just a sprinkle at a time, until the batter’s to your liking. You can also use a little
nutmeg or backstrap molasses if you’d like.
8. Add dried fruit and/or nuts as desired. Again, I should stress – do not add chocolate chips if these are for hungry doggy mouths! Updated to add: or nutmeg!
9. When done, drop the batter onto greased cookie sheets by the teaspoon. You should get between 30 and 36 cookies. Allow space between the dough balls, as the cookies will expand and fluff up.
10. Bake at 350 degrees for 25 to 30 minutes. Let cool and enjoy!
11. You can also let the cookies sit out for a few hours; this will allow them to harden a bit and become more biscuit-like – perfect for your furry friends!
I also made – or tried to make, rather – a batch of these lemon poppyseed cookies from about.com for myself. I say “try” because I spent almost an hour on them, and all I got was a big plate of lemon FAIL.
I’m not really sure where I went wrong. Possibly I made the cookies too big, and didn’t leave enough space between them, because after ten minutes in the oven, the cookies all kind of blended together into one big sheet of cookie dough. Consequently, the cookies on the outside came out ok, with nice crisp edges, but those in the middle never baked all the way through. Even after I scraped the half-baked cookies off the sheet and flipped and re-baked them, the dough remained doughy.
Of course, I didn’t have any poppyseeds, so…maybe that was the problem? I dunno, though – the dough was really good, so I assume the issue arose during baking. I should have just frozen the dough or dumped it in the ice cream maker – yum!
Anyway, here’s the recipe in case you’d like to give it a go. Maybe you can tell me where it all went so horribly wrong?
Vegan Lemon Poppyseed Cookies
3/4 cup sugar
3/4 cup brown sugar
3/4 cup margarine
3/4 cup soy yogurt
1 1/2 tsp vanilla
3/4 tsp baking soda
3/4 tsp salt
1 tsp lemon zest
2 1/2 cups flour
3/4 cup poppy seeds
1. Preheat oven to 350 degrees.
2. Cream together the sugar, brown sugar and margarine until smooth and creamy. (I used a hand mixer.)
3. Add the soy yogurt and vanilla and mix well. (Again, with a hand mixer.)
4. Add the remaining ingredients and mix until smooth and creamy. (I used a wooden spoon and elbow grease for this last step.)
5. Drop by tablespoonfuls onto a cookie sheet and bake for 8 minutes, or until done. (My bake time was more like 15 to 20 minutes. And tablespoonfuls!? I used a teaspoon and they still came out too big!)
* Please check out the Dog Food Disclaimer page if you have any questions or concerns, or before trying any dog food recipes on this site!
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