recipes i've tried

anonymous asked:

do you have any sucsessful vegan cookie recipes to share? I've tried a few but I'm not having much luck

I’m more of a cracker bitch. I’m a notorious under-sweetener. It’s not my fault they’re so good without so much sugar.

But I just use oat flour for mostly everything. 

I memorized this which helps me get the consistency right for each baked good I’m looking to make.

Like it depends on how you like your cookies. Crunchy and gooey are two different recipes all with the same ingredients (just didn’t consistencies).

Just try it out and mix it up and FIND YOURSELF in your cookies. You won’t be mad at all the extra cookies.

My cookies use oat flour and bananas, but I also added other things. I use a banana as an egg-substitute but I don’t know if it’s necessary tbh (I also used flaxseed for its egg-substituting power and added health benefits). 

Mine aren’t cookie-sweet at all because I rather eat a lot and not worry about overdoing the refined sugar intakes lmao



  • ½ cup Apple Butter
  • 4 chicken half breasts
  • ¼ cup molasses
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Stir MUSSELMAN’S Apple Butter, molasses, ginger, salt and pepper together. In an 8x8 casserole dish lay chicken in a single layer. Cover with marinade. Refrigerate for 2 hours to overnight. 
  2. Bake dish for 40 minutes at 350 degrees F (occasionally brushing chicken with marinade) then broil for 3-5 minutes to brown.
So the chunky marinade looks pretty gross, but it tastes amazing! I used the apple butter here and doubled the marinade recipe so I would have enough for 3 breasts.


  • 4 large apples, cored and diced (keep skin on)
  • ¼ cup maple syrup
  • 1/3 cup water or apple juice
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  1. Add all ingredients but the vanilla to a pot and bring to a boil.
  2. Reduce the heat and simmer on low/medium heat for 45 minutes, until the apples are really soft and the liquid is gone.
  3. Puree the mixture with the vanilla in a blender until smooth. Note: proceed with caution if blending while the apples are still hot. Otherwise cool first.
  4. Chill the butter and store in the fridge for up to 10 days in the fridge.