Sunday, July 31, 2016

Gumdrop Cookies #SundaySupper Kids!

Kids rule this #SundaySupper! 

Working with a gaggle and a half of children Monday to Friday, I like to think that I can (more or less) forecast their reactions when it comes to certain foods. Am I always right? Not a chance - Kheer, for example, won over 3/4 of the gang, but some of the younger ones I thought for sure would be fans of the warm, creamy concoction refused to eat more than a single bite. Then there was Jamaican “No-Beef” Patties, which no kid-lit cookbook author would dream of including in their next best-seller, yet have garnered more than one request for a repeat. I guess children are nothing if unpredictable!
Gumdrop Cookies

That said, I have yet to meet a child of any age (including fully grown!) who would pass up a cookie. And honestly, what could be better than a cookie for this occasion? How about a tender, melt in your mouth, vegan cookie packed with jujubes that you can slice and bake at a moment's notice? Yup, these cookies get a meltaway-like texture thanks to vegan cream cheese, oat flour and coconut flour that is just sturdy enough to encapsulate chewy. chopped up jujubes. I made a double batch of these last year at Christmastime and stored it in the freezer (packed into wax-paper-lined paper towel tubes), periodically pushing out and slicing the perfect amount I needed for whatever occasion I was baking for. Just call them cookies for the 5-second-baby set! 

What do our kids (or the kids in your life) like to eat? Let me know in the comments, and be sure to check out the other offerings for this event hosted by Ellen of Family Around The Table



Main Dish


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Gumdrop Cookies

Gumdrop Cookies
Makes 36
¼ cup vegan margarine
¼ cup vegan cream cheese
1 tsp vanilla
¼ cup sugar
¼ cup Truvia Baking Blend
1 cup flour
½ cup oat flour
¼ cup coconut flour
1 tbsp Homemade Egg Replacer or EnerG
Pinch of salt
¼ tsp baking powder
¼ tsp baking soda
Enough water to make a smooth dough, about ¼ cup
10 oz vegan jujube-style gummy candies, chopped
  1. In a large bowl, beat together the margarine, cream cheese, vanilla, sugar and Truvia until blended.
  2. Add the flours, egg replacer, salt, baking powder and baking soda, stirring and adding the rest of the water if necessary to get a smooth dough.
  3. Fold in the jujubes.
  4. Shape into a log and wrap in plastic. Freeze at least 1 hour, up to 3 months.
  5. Heat the oven to 350 F and line a baking sheet with parchment.
  6. Slice log of dough into ¼” slices and place on the baking sheet. The cookies won’t spread, so feel free to place fairly close together.
  7. Bake for 10 minutes, until very light brown on the bottom.
Amount Per Serving
Calories: 70.3
Total Fat: 1.8 g
Cholesterol: 0.0 mg
Sodium: 24.7 mg
Total Carbs: 13.4 g
Dietary Fiber: 0.6 g
Protein: 0.8 g

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