Greetings, Queer Vegan Foodies! Today, I would love to share with you a recipe I developed this morning for a most unique vegan treat: The Mookie!
Combining the best qualities of cookies and muffins, the mookie defies traditional food categories. It is cookie-shaped and crisp on the outside like a cookie, yet soft and undeniably fluffy like a muffin on the inside.
The mookie is especially inspirational and queer in that it does not pretend to fit neatly into either baked good category, instead straddling the lines of two categories with grace and deliciousness. I appreciate that queer vegan food does not find the need to constantly imitate non-vegan cuisine. While it may “pass” as a burger or spaghetti or something recognizable according to normative food culture, it is often most amazing and delicious when embraced for what it is–a unique, decidedly queer dish.
When transitioning to veganism, we often find the need to rely on meat analogs or construct our meals around the idea of having a “protein” as the central element on our plates. As our understanding of the wonder of plant food evolves, we may be excited to enjoy a heaping bowl of kale salad marinated in lemon juice, salt and hemp oil with strips of rehydrated wakame and spirulina on top. We may partake in the mookie, loving it for its queer in-betweenness, without feeling the need to expect it to choose to exclusively embody its cookie or muffin nature.
I chose to make these mookies gluten-free and low-glycemic, using xylitol and stevia for sweeteness and all-purpose gluten-free flour. It would make sense to include your favorite vegan chocolate or carob chips, however since we didn’t have any on hand, I took an extra half an hour to make raw vegan chocolate (melted and combined cacao butter, cacao powder, stevia, xylitol, vanilla powder, salt, then hardened in the freezer and chopped it all up into chip-like chunks).
The Mookie (serves 10-14)
Ingredients:
Dry:
2 cups gluten-free flour
1 tsp baking soda
pinch salt
chocolate chips
1/2 tsp vanilla powder or extract
1/2 cup xylitol
3 Tbs ground flax
Wet:
1/4 cup hot water
3/4 cup coconut oil (use less and add a bit more water, if you’d like)
4 drops stevia (optional)
Instructions:
Preheat oven to 350 degrees. Mix 1/4 cup hot water with ground flax. Add wet ingredients to flax water mixture. In a separate bowl, mix dry ingredients. Mix wet and dry ingredients and form into little balls on a pre-greased baking sheet. Bake for 15-20 minutes, depending on desired texture. Enjoy!
Embrace the in-betweenness. Eat mookies!
Would love to hear in the comments what you think of the recipe, and about your favorite “in-between” vegan foods!
😉
Sarah E.
“… instead straddling the lines of two categories with grace and deliciousness.” Hahah! This post totally made me laugh. And, your mookies were AMAZING! Loved the taste, soft muffin-like texture, chocolatey-ness, and low-glycemic nature! ❤
Glad you liked them. You were my mookie making inspiration, Courtney.
Mookie! Love it. I want one (or four!) 🙂
Ha, glad to hear it, JL.
Oooh boy, vegan food not pretending to be something it isn’t. A stance that should be taken by all of us, and most of our food! I just just posted about “what vegans eat”, taking the mindset that we should focus on real food that’s delicious rather than meat substitutes, making vegan food more accessible to the non-vegan and vegan alike.
Yes. Thank you for sharing this, Kaitlyn.
“(Serves 10-14)” HAHAHAHAHAHAHA !!!!
As one of the 4 or 5 people that scarfed these down, I’m looking a bit askance at your silliness.
🙂 David, you’re totally right. I figured most people don’t live in households with 5-6 chomping vegans…
MOOKIE! – these look delicious!!! i am totally going to make these for the holidays to share with my midwest family. thanks for sharing your amazing chef skillz, sarah! 🙂
p.s. i am going to need some kind of supervision while making these. any suggestions?
Heidi, you’re awesome, and I recommend bringing a friend to help you bake.
These look so yummy. We did a similar thing for A’s fourth bday. We used tiny muffin tin and the tiny muffin papers in pretty colors and designs. We also put in raw almond butter. Brought them to class instead of the common cupcake with some vanilla coco bliss (yes I could have made raw ice scream but didn’t). All children and teachers loved them!
off topic question: any suggestions for me. Just returned from dental work with a local in my mouth. I am doing salt water and drinking wheat grass, lots of raw kale salads. Anything else you can think of to get rid of toxic stuff in my body?? thanks Lori
Hey Lori! Glad to hear from you. No idea re: tooth stuff. Good luck!
These look great! I love that you took the time to make your own chips (such chocolate devotion!). I’m sure I’d enjoy all aspects of these lovely mookies. 😀
Ha, yes, well really it was laziness of not wanting to go to the local organic shop and buy cacao chips which translated into taking an extra 30 minutes to make chocolate. 🙂
These were seriously amazing. As one of the blessed few who consumed a few of Sarah’s mookies, I can attest to their ridiculous deliciousness. Great post Sarah! 🙂 Lara
Thank you, Lara. You are quite the chef/baker/vegan genius yourself. MWAH xoxo ❤
These were really goooood! Perfect munchies for a film night 🙂 xx What Gluten flour did you use? We used Rice Flour.. but would prefer to use something else..
Awesome! I used Bob’s all-purpose GF flour.