In college, my girlfriends and I looked
for any opportunity to dress up and have a party. When I say dress up, I’m not referring to
nice clothes; no I am referring to costumes.
And in college this all equates to an excuse to drink and decorate your
dorm room. Just like Halloween but multiple
times a year. As with Halloween, the
costumes are, ahem, not the most modest.
Sophomore year, a friend of mine was
taking a course on super heroes (I know, it seems ridiculous, but I took two
classes that involved quilts). She
managed to convince her professor that she should get extra credit if she
threw, and documented, a “Super Heroes” party.
He agreed. My friends all went
into crazy planning mode, with mix tapes, theme drinks, and decorations.
At the time, I found a recipe online for
“power cookies” and I figured this would be appropriate fodder for keeping
super powers up. Now, this was before I
had really honed my skills in the baking department, and needless to say these
cookies were not very tasty. Although,
if you put enough intoxicated college students in a room with cookies – even
terrible cookies – they will get eaten.
Recently, I had been thinking about those
cookies. One, because a friend mentioned
that in London it is totally acceptable to have fancy dress parties, akin to
our Super Heroes party, and I thought it would be wonderful if all of us know
at the very end of our 20’s were to do something like that. Ridiculous, but wonderful.
Second, I have seen lots of recipes and
even ads for something called breakfast cookies. In looking at the ingredients or nutritional
value of said cookies, I would not consider them acceptable for breakfast. And
I suppose that some of these cookies probably are better than a pop tart, I
still wouldn’t want to each that much sugar to start my day.
In going back to the original power
cookie recipe, I made some changes and when I tested these cookies – they were
actually pretty good. I brought them to
a regatta this weekend for the rower’s to eat, and although I didn’t see too
many get consumed while I was there, I heard good reports regarding the overall
flavor and texture. These cookies would
be a great way to start your day, or an excellent and protein filled snack;
especially if you need to keep up your super powers.
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Please excuse the blurriness of this image, I took it with my phone at the regatta, while the cookies were still in the ziplock bag. |
Power Cookies
As adapted from Sara Sue on
allrecipes.com
I highly recommend using dried beans
rather than canned beans for this. In
the original recipe, I used canned beans, and the cookies then tasted like
beans. The dried beans also yielded less
moisture, so I added unsweetened, spiced, applesauce. If you can’t find that, just get the organic
unsweetened kind and add spices to the batter.
1 c. dried cannellini beans, soaked
overnight, and simmer for 2 hours until soft (should yield 2 cups beans)
½ c. granulated sugar
½ c. dark brown sugar, packed
1 tsp. vanilla
1 c. unsweetened applesauce
4 cups oats
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ c. pitted dates
½ c. shredded coconut
½ c. raisins
Preheat oven to 375°.
In a food processor, grind the oats into
coarse flour. It is not necessary for it
all to be powder, as some larger bits will add texture to the cookies. Move the flour to a bowl and add the baking
powder, baking soda and salt, stir to combine.
Next, place the beans in the food
processor (don’t worry about cleaning it between uses), and process until they
are smooth, like a thick hummus. Move
beans into the bowl of a stand mixer.
Add sugars, vanilla and applesauce and mix until well combined.
Add the oat flour mixture to stand
mixture and mix until just combined.
Next, pulse the dates in the food processor to chop them into smaller
pieces, about the size of the raisins.
Add the dates and raisins to the dough and mix until incorporated.
Line two baking sheets with parchment
paper. Scoop dough with a heaping table
spoon and loosely shape into a ball.
Press the dough down slightly on the board, but not to flatten the
cookies. The cookies will not rise or
flatten while baking, so there is no need to space them out very much.
Bake for 15-17 minutes, rotating half-way
through, until golden on top. Allow to
cool and store in an airtight container.