Cookie Swap

I am taking part in a cookie swap over at . Nikki over at I Love Heeze was paired up with me, and she sent me the most amazing cookies. They're called Mathildes, and they're so delicious. Here are some pictures:


It was a long, busy day at work and I was so happy to come home to the cookies. Here they are packaged up. I loved how they were packaged up, they came wrapped in a Trader Joe's bag! How cool is that?


The money shot! She put little stickers on each side of the containers, and I wanted to take pictures of each one of them but my camera batteries were too low.


Oh wait, this would be the money shot.


Rachel's hand going "me want cookie".


These were my cookies I sent her. The lighting wasn't very good when I took the picture, so they're very blurry. They're Gold Chip Cookies, and they're from The Healthiest Diet In The World.

Here is the recipe for Mathildes:

Dry ingredients
2 cups flour
1 tsp baking soda
1 tsp salt

Wet ingredients
1 cup orange marmalade
1/2 cup vegetable oil
1/2 banana (pureed)
1 tsp vanilla

1 cup vegan chocolate chips

Sift together dry ingredients. Mix wet ingredients in separate bowl and mix well with dry. Add chocolate chips and mix until well incorporated. Drop by teaspoon on cookie sheet at least 1" apart. Bake at 350 for 8-10 minutes or until brown.

Now here's the recipe for Gold Chip Cookies

1 1/2 cups oats
1 cup whole wheat flour
1/4 teaspoon salt
1/4 tsp baking soda
1/2 cup chopped almonds, hazelnuts, or filberts (I can't eat nuts because of my braces, so I use the same amount of ground flaxseeds)
3/4 cup chocolate or carob chips (I sent Nikki carob)
1/2 cup maple syrup
1/3 cup unsweetened applesauce
2 tbsp canola oil
1 tsp vanilla extract

Preheat the oven to 350 degrees F.
In a blender or food processor, grind the oats to a coarse flour. In a large bowl, combine the oat flour, whole wheat flour, salt, and baking soda. Mix well. Add the nuts and chips and mix again. In a separate bowl, whisk together the maple syrup, applesauce, oil, and vanilla extracat. Stir the wet ingredients into the dry, mixing until thoroughly moistened.
Drop the dough by the tablespoonful onto oiled baking sheets, leaving about 1 inch between cookies. Flatten gently with your hands or the prongs of a fork (I usually wet my hand and roll them into balls, then flatten them between my two palms). Bake 15 to 20 minutes, until the cookies are lightly browned on the bottom. Transfer to a wire rack to cool.

Have a good holiday weekend everybody!