From Breakfast to Dessert with Cookies

“From Breakfast to Dessert” Robert Petrarca, Co-Founder of Maxine’s Heavenly, shows us several ways to use their delicious cookies in two different recipes using their cookies. #LunchBreakLIVE #JaneUnChained VegFest Los Angeles

RECIPE: From Breakfast to Dessert with Maxine’s Heavenly Cookies

Crispy Cookie Granola

INGREDIENTS

• 7 Cinnamon Oatmeal Raisin cookies (from bag) leave on counter to harden a bit
• 2 Tbsp organic coconut oil (heat until liquified)
• 1/2 fresh chopped pecans (roughly chopped)
• 1/4 cup hemp seeds
• 1/4 – 1/2 c fresh blueberries
• plant milk of your choice (almond, organic soy, etc)

DIRECTIONS

1. Preheat oven to 350 degrees F
2. Leave cookies on the counter to harden a bit
3. Crumble cookies into a bowl
4. Pour coconut oil into the crumbled cookies while stirring to fully incorporate
5. Fold in pecans
6. Fold in hemp seeds
7. Place parchment paper onto a baking sheet and spread out cookie mixture creating a thin layer
8. Bake for 10 min, then take out and flip the granola over and bake for 5 min more
9. Place a cereal sized portion into a bowl, add blueberries and plant milk to cover.
10. Let it cool completely and store remaining granola in mason jars with tight fitting lids

Vegan Ice Cream Sandwiches

INGREDIENTS

• 1 single serving package of Maxine’s Heavenly Cookies cut in half (these are larger than the ones in the bag)
• 1/2 scoop of vegan ice cream of your choice.  We used Coconut Bliss Vanilla Island
• 1/8 cup Crispy Cookie Granola (made with Chocolate, Chocolate Chip cookies with shredded coconut instead of pecans in the previous recipe)

DIRECTIONS

1. Slice the cookie in half and place a scoop of your favorite vegan ice cream on to the cookie and gently press –  creating and ice cream cookie sandwich
2. Take some of the Crispy Cookie Granola and sprinkle around the perimeter of the ice cream sandwich.