Chocolate-Chocolate-Coconut-Oatmeal Cookies

Today seemed like a cookie day - even if it was 79º outside AND inside by the time I was done baking. These cookies are easy, pretty fool-proof and great for when the inevitable chocolate craving hits. Plus you can throw just about anything in that you like - nuts, raisins, cranberries, dried apricots...

Chocolate-Chocolate-Coconut-Oatmeal Cookies

• 1 1/2 cups flour
• 2 Tbsp wheat germ or wheat bran
• 2 tsp. cornstarch
  
• 1 1/2 cups quick oats - not the "instant" kind
• 1/2 cup flaked coconut (sweetened or unsweetened, whatever you prefer here)
  
• 2/3 cup unsweetened dutch process cocoa powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 1-1/2 cups sugar
• 2 Tablespoons ground flaxseed
  
• 2/3 cup plant milk of your choice (almond milk is very good here)
  
• 2/3 cup coconut oil or margarine, melted
  
• 2 teaspoons vanilla extract
  
• 1 1/2 cups chocolate chips
• (OPTIONAL) 1 cup "extras": raisins, dried cranberries or chopped apricots, chopped nuts, etc...
  

Preheat oven to 350ºF.
In a medium-sized bowl, combine the flour, wheat germ, cornstarch, coconut, oats, cocoa, baking soda, baking powder, and salt.

In a large mixing bowl, combine the sugar, flax, milk, melted margarine, and vanilla. Blend with electric mixer until well blended

Add the dry ingredients to the wet, and stir until combined, it will be very thick. If too stiff to stir, add a Tbsp. of milk JUST enough to make batter soft enough to stir. Stir in the chocolate chips and whatever "extras" you'd like.

Drop the batter by the heaping Tablespoon-fulls onto your baking sheets. Flatten a bit with back of spoon, they don't spread much.

Cook for 10 minutes or until firm looking, and 'done' (they will lose their "wet' appearance and look less shiny). I like mine pretty soft in the middle. Let set on cookie sheet until firm, about five to seven minutes then remove to cooling rack.

Oatmeal-Tofu Veggie Burgers

I was craving veggie burgers tonight but didn't have the greatest selection of stuff in my pantry. It's amazing and amusing what can happen when faced with bits of this and that.

I combined ideas from previous burger-making recipes to go with what I had to work with: firm tofu, some oatmeal, a few nuts, shredded carrots and onions and stuff, and then smushed it all together in the food processor.

Sorta turned to mush, but the texture held together nicely.

This attempt isn't my finest burger, they're awfully flat and thin, but my kids liked them and they did turn out quite tasty, I think you'll enjoy them.

Oatmeal-Tofu Burgers

1 package firm, water-packed tofu, drained and mashed a bit
1/4 cup pecans
3 large white mushrooms, chopped (not portabellos)
1/2 cup oatmeal
2 Tbsp gluten flour (like you make seitan with)
1/4 cup carrots, shredded
1/2 a medium white or yellow onion, chopped fine
1 tablespoon sesame or sunflower seeds

Mix in the bowl of the food processor by pulsing on and off, until well mixed, but try not to turn into complete paste.

Stir in seasonings.
Season with:
1 teaspoon soy sauce
1/4 tsp sage
couple shakes black pepper
1/4 teaspoon garlic powder or one crushed clove
1 tsp onion powder

You may want to taste and make sure they are salty enough, add some if needed, they will be more bland after cooking.

Form about 6 large patties or if too moist, just spoon into a circle in a hot, well oiled skillet, and cook slowly over medium heat. Cook the first side with the lid on, then remove lid for the second side.

My kids ate these before I got a chance to take a picture of one on a bun all purdy with all the "fixins"... so just imagine that part. They'd be good baked with a mushroom gravy I bet, too!