I have made these twice now, and they might be my favorite cookie–not too sweet, vegan, and totally gluten-free if you choose (I used gluten-free oats and gluten-free baking mix; these are both readily available many places now). Here is the recipe from my go-to food blog, 101 Cookbooks.
You can press the cookies down a bit if you don’t want the round shape. I used a coffee scoop–it’s the perfect size. I used pecans today, and added a dash of cinnamon. I also didn’t use the maple syrup, but instead used raw honey and agave. They are SO good. Enjoy!
The tomato does not get enough credit! I’ve been sick for the last few days, and this is the first time I have felt like getting up and making something, and even though it was a lovely 75 today in San Diego, the fog likes to roll in early on days like this, and so I thought soup was the right choice.
And what is better with tomato soup but grilled cheese? Well, grilled “cheese” is:) All vegan people, all vegan. The bread too!
Added some olive oil, additional seasoning, soy-free earth balance (you could use almond or coconut milk, but I am fresh out–except for the vanilla kind), some pinenuts…a little fresh basil would be nice, too.
Topped it with some organic bean sprouts…