Hamster Cookie Recipes (Vegan)

Peanut Butter Munchkin (makes ~80 itty bitty cookies)

1 flax "egg" (1 tbsp flax + 3 tbsp soy milk or water)
1/2 c. whole wheat flour
1/4 to 1/2 c. soy milk or water
2 heaping tbsp peanut butter (only use the natural, unsweetened varieties)
1/4 c. oats (rolled or quick)

Preheat your oven to 350 F. In a small bowl mix the flax and milk/water together. Let this mixture sit until the "egg" has a thick, jelly consistency. While you're waiting you can mix all the other ingredients together in a larger bowl. Add the "egg" to the larger bowl and combine well. After these steps you should be left with a thick cookie dough. Now you can break off small thumbnail sized balls and place them in rows on a baking sheet. Bake until stiff to the touch, about 10-20 minutes depending on your oven. Let cool and store in an air tight container.

Left Indecisive, right Peanut Butter Munchkin.

Indecisive (makes ~120 itty bitty cookies)

1 flax "egg"
1/2 c. whole wheat flour
1/4 to 1/2 c. soy milk or water
2 heaping tbsp sesame seeds
2 heaping tbsp soy nuts (unsalted)
1 dried apricot, diced
3/4 c. oats (rolled or quick)

Preheat your oven to 350 F. In a small bowl mix the flax and milk/water together. Let this mixture sit until the "egg" has a thick, jelly consistency. While you're waiting you can mix all the other ingredients together in a larger bowl. Add the "egg" to the larger bowl and combine well. After these steps you should be left with a thick cookie dough. Now you can break off small thumbnail sized balls and place them in rows on a baking sheet. Bake until stiff to the touch, about 10-20 minutes depending on your oven. Let cool and store in an air tight container.

Note: This recipe has a more "oatmeal cookie" sort of texture.


Enjoy!