(WJBK) - Shimmy Shack is a Michigan food truck that's all veggie, all the time. With the temperatures cooling down, one great way to warm up your house is to make some cookies.
Shimmy Shack Owner Debra Lavantosser joined us in the FOX 2 Cooking School to share their vegan recipe for cowgirl cookies. You can find her recipe below.
For more information Shimmy Shack, visit www.shimmyshack.com.
Makes ~2 1⁄2 dozen cookies
- 3 cups all-purpose gluten-free flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 ½ tsp salt
- 2 cups vegan margarine, softened (we usually use Earth Balance)
- 2 cups unsweetened peanut butter
- 1 ½ cups cane sugar
- 1 ½ cups packed light brown sugar
- 1 cup unsweetened applesauce
- 2 tsp pure vanilla extract
- 4 cups gluten-free quick cooking oats
- 4 cups semisweet vegan chocolate chips
- 2 cups coarsely chopped walnuts (toasted)
- Line a baking sheet with parchment paper or silicone mat. Heat oven to 350°.
- Combine flour, baking soda, baking powder, and salt. Set aside.
- Spread the walnuts on a baking sheet and roast in the oven at 500 degrees for 5-10 minutes. (keep checking).
- In a large mixing bowl, beat margarine and peanut butter with cane and brown sugars until creamy. Beat in vanilla and applesauce until smooth. Slowly stir in the flour mixture. Then stir in oats, chocolate chips and nuts until incorporated. Drop cookie dough by 2oz size scoop-fulls onto the baking sheet, no need to flatten. Bake for 13-14 minutes, until lightly browned. Cool on cooling racks.
- Can be refrigerated or frozen when cooled.