Cookies are the perfect way to start off any year

Trail culinary genius Darren Rossi shares his favourites recipes

It’s the New Year. Happy New Year! For some of you the countdown is on till the end of the world. For others it’s just another year while other still are busy trying to maintain their new year’s resolutions.

This month we are going to start with the answer to what everyone really needs, cookies!

Are you looking to lose a little weight? Don’t worry, just eat a cookie.

Perhaps you’re busy stocking your survival bunker. Take a break and eat a cookie.

Are you getting the point? These cookies make the world go round. Thanks Cheryl!

 

Ginger Krinkles:

1 1/3 cups corn oil

2 cups sugar

2 eggs

1/2 cup molasses

 

4 cups flour

1 tsp salt

4 tsp baking soda

2 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

 

1/2 sugar for dipping

 

In a large bowl mix oil and sugar thoroughly.

Add eggs and beat until fluffy. Stir in molasses.

Combine dry ingredients and add to wet ingredients. Roll into 1 inch balls and dip in sugar.

Place onto an ungreased cookie sheet about 1 1/2 inches apart. Bake at 325 degrees for 10 – 12 minutes, or until bottoms are slightly browned and cracks form on the tops. Allow to cool on cookie sheet for 1-2 minutes before moving to a cooling rack. Enjoy!

 

Alright I understand this is not the kind of thing you can stock the shelves of your bunker with. Just relax, recheck your fuel and the generator and mix up some of this little gem.

 

Nutty pumpkin raisin survival spread

1 ½ cup canned cooked pumpkin

1 cup peanut butter

½ cup chopped roasted peanuts

½ cup chopped raisins

2 tbsp honey

½ tsp ground cinnamon

 

Combine all ingredients with a wooden spoon, maybe a spork from your local camping store and eat on graham crackers. Remember I gave you this recipe if you find me starving next January!

 

Now let’s not forget those of you with the resolutions. For you I have something healthy.

Vegan cookies gluten free

3 large ripe bananas, pureed

1 tsp vanilla

¼ cup warm coconut oil (you can substitute olive oil)

2 cup rolled gluten free oats

2/3 cup almond meal

1/3 cup shredded unsweetened coconut

½ tsp cinnamon

½ tsp fine sea salt

1 tsp baking powder

6 oz chocolate chips

 

Preheat oven to 350 degrees and move the racks to the top third. Mix the bananas, coconut, oil and vanilla. In a separate bowl mix all the dry ingredients except the chocolate chips.

Stir both mixtures together and add the chocolate chips.

Line a baking sheet with parchment paper. Drop 2 tbsp of dough 1 inch apart and bake for 12 to 15 minutes.

Yup this cookie is a healthy one but let’s all get real. If someone finds you napping covered with crumbs.

We probably have the ginger krinkles to thank.