Prune Teff cookies!

We’re having another cookie day, shocker!! we also made beans… and had a banana-cacao protein shake in the morning. BUT before you think we are creatures of habit, let me tell you we rarely cook the same dish, if ever.

Some changes in the ingredients and you can get new cookies, new beans… always. Today was a bit of a challenge anyways, as we seem to be running out of new ingredients and as delicious as they are, I didn’t want to bake yet another batch of the Oats and Cranberries Vegan Cookies. After twenty minutes or so of double and triple checking all the drawers and cabinets in the kitchen I came out with prunes and teff flour. The result: some little dark colored cookies that make a great option for a quick breakfast. Not too sweet, they are more of a healthy, high fiber, high protein, nutrient dense cookie; but a cookie never the less!

12 dried prunes
1 cup soy milk
1/4 cup chia seeds
1/2 cup flax seeds
1 cup whole teff flour
1 cup whole rye flour
1/2 cup coconut oil
2 Tbsp. ground cinnamon
1 cup sucanat

Remember that chia seeds are really high in healthy fatty acids, protein and trace minerals, AND they make a great egg replacement in vegan recipes. When wet, they get all gooey and sticky, helping shape your cookies or breads. For these cookies, start by blending the prunes with the soy milk until you get a dense milk-shake kind of base, now mix the chia seeds stirring until they are well incorporated and after about three to five minutes mix the flax seeds and let rest for a couple more minutes. You will get a dense, sticky, gooey situation going on, mix in the rest of the ingredients and voila! cookie dough…

In an oiled cookie sheet, place spoonfuls of dough and bake for about 25 minutes at 450 F. Every oven is different so check them every few minutes and take them out when they’re ready=]  nom, nom, nom…