Oatmeal Breakfast Cookies | Interview and Cooking with Sam Turnbull

Описание: 5 DELICIOUS DINNER RECIPES to support your weight loss:
https://www.chefaj.com/5-delicious-lo...

Notes from Sam:
For anyone who wants the preorder bonus bundle they can just go here to claim it: https://itdoesnttastelikechicken.com/...
My book is released March 30th, so they will have to order it before then :)

Also my shirt is from https://veganizedworld.com/

and the caterer for my wedding is   / labartola.ca  

Sam Turnbull is the creator or the brand and blog It Doesn't Taste Like Chicken. A face for the vegan community, Sam and her recipes have been featured on TV and radio, and in numerous magazines and newspapers. She is the author of the incredibly popular cookbook, Fuss-Free Vegan, published in 2017.

Some people think that a vegan diet can be too time consuming, too much work, and too expensive. In Sam Turnbull's Fast Easy Cheap Vegan, she's busting those myths
and showing us just how easy (with 10 ingredients or fewer), inexpensive (with $10 or less), and quick (in 30 minutes or less) it can be to cook delicious plant-based comfort food
at home. Wholesome recipes can be made using items you already have in your pantry and fridge. And if they're not stocked in your kitchen, these ingredients are easily found
at your local grocery store. Fast Easy Cheap Vegan is filled with 101 recipes, many of them perfect for busy weeknights, like 10-Ingredient Creamy Basil Gnocchi, Gorgeous Greek
Bowl, and Quicker Quesadillas. You'll have tons of options for speedy breakfasts and lunches, including Oatmeal Breakfast Cookies, 20-Minute Breakfast Sandwiches, 15-Minute Apple Chickpea Salad, and DIY Instant Ramen Soup, and no shortage of ready-to-go snacks, like Cheesy Cracker Snackers, Loaded Queso Dip, and Cool Ranch Popcorn. And don't skip dessert because there's Likety-Split Ice Cream, Easy Peasy Peanut Butter Squares, Brownie in a Cup, and 10-Minute Mini Berry Crisp.

Fast Easy Cheap Vegan is all about smart tips and easy techniques that simplify cooking. Many recipes are one-pot, freezer-friendly, and make-ahead meals, creating less stress in the kitchen when you're in a pinch and can't whip up your favorite dish. So whether it's breakfast, lunch, dinner, or dessert, Sam has thought of everything to help get delicious, fuss-free meals on the table in no time flat.

Chewy, lightly sweet, and packed full of nutritious goodies, these are cookies that you can eat for breakfast! It’s super easy to whip up a large batch, and then you’ll have cookies that will last you the whole week. They keep fresh for several days, but also freeze beautifully, so feel free to stock that freezer. Grab a cookie or two and go!

MAKES | 12–14 cookies
TOTAL TIME | 26 minutes
TOTAL COST | Under $5

OATMEAL BREAKFAST COOKIES

INGREDIENTS:

¾ cup mashed banana (2–3 bananas)
½ cup crunchy or smooth peanut butter or other nut or seed butter
¼ cup warm water
¼ cup all-purpose flour (gluten-free if preferred)
¼ cup brown sugar
2 tablespoons ground chia seeds or ground flax seeds
1 teaspoon cinnamon
¼ teaspoon salt
2½ cups quick oats (gluten- free if preferred)
½ cup add-in of choice (raisins, chopped nuts, chopped dried fruit, or vegan chocolate chips)

PREPARATION:

Preheat your oven to 350°F. Lightly grease a baking sheet or line with parchment paper.
In a large bowl, mix together the mashed bananas, peanut butter, and warm water. Add the flour, sugar, ground chia, cinnamon, and salt, and combine. Add the oats and add-in of choice and finish mixing. The dough will be quite thick, so I find it’s helpful to get in there with your hands.
The cookies don’t change shape when baked, so take ¼-cup portions of cookie dough and roll them into balls, then flatten with your hand. Place them on the baking sheet a couple of inches apart. Bake 12–16 minutes, until set and lightly browned on the bottom. Allow cookies to cool before enjoying.

MAKE AHEAD: Once cool, store cookies in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. They thaw at room temperature in about 30 minutes, but I often enjoy them straight from the freezer. Breakfast to go!