I reread a blog post I got recently in my mailbox from spabettie that had a recipe for a Spicy Granola Wedge Cookie that you bake an then cut into wedges. She had a link to the original recipe, too, upon which her own vegan and gluten free adaptation was based.
So I followed the link and found a cookie that would be more suitable to The Captain’s taste buds, but along the way made a few changes of my own.
We don’t use canola oil so I opted for coconut oil in its place. And I also used salted cashew pieces instead of the pecans, so I left out the salt and the baking soda.
This wedge cookie is so easy to put together and because you just spread the dough and bake it like a cake, there is none of the fuss and time involved in shaping individual cookies… I almost felt guilty, they were so easy and quick.
Apparently I no longer have a pie plate… have not a clue where it might have run off to, so I spread the raw cookie dough into the shape of square, well approximately a square, in the bottom of a cake pan.
It’s a nice thick dough that holds together very well.
I baked it for a couple of minutes longer than the recipe suggests…
And then let it cool for a few minutes before cutting it and serving a slice to my Mr. Sweet Tooth for his morning coffee treat.
It is a nice thick cookie, not too sweet…
And we found out that it holds up well in a baggie tucked in your pocket when you go hiking too!
Even with my changes, the N.I. is going to be pretty much the same as that which the author gives.
For my Weight Watchers buddies, that makes each of the 8 wedges worth 5 P+. Not bad for a hefty heavy serving and of course you could always share it with a friend!
So, check out the original recipe, and also the vegan and gluten free version from spabettie. And do use a round pie plate if you have one… the triangular wedges are cuter!
What’s your favorite easy cookie recipe? Have one to share?