A New Jersey teen has raised more than $700 for charity through sales of her homemade vegan cookies.
The 16-year-old vegan, chef, and bodybuilder, Doris Zeger, is saving for Cycle for Survival, a fundraiser for the Memorial Sloan Kettering Cancer Center, and its research.
This will be Zeger's fourth year participating, after losing her uncle to cancer in 2014.
A sophomore at Montclair High School, Zeger does more than her fair share of extraordinary extracurriculars.
She is riding in two Cycle for Survival events, starting a vegan club for her peers, and will soon compete as one of the state's first teen, female, vegan bodybuilders.
Prior to her cookie sales, Doris said that she was happy not only to raise money for charity, but to share her 'love of veganism' through her special recipe which is shown, with her notes, below.
· 1/2 cup applesauce
· ½ cup brown or raw turbinado sugar
· ½ cup cane sugar
· ¼ cup almond milk
· splash of vanilla
· 2 cups flour
· 1 tsp baking soda
· 1 tsp baking powder
· ¾ cup oats
· ¾ cup raisins
· pinch of cinnamon
1. Sift the flour, baking soda, baking powder, and a tiny pinch of salt into a really big mixing bowl.
2. Pour the sugar, applesauce, and vanilla into a medium mixing bowl and mix together until it looks like grainy molasses.
3. Mix the wet ingredients into the dry ingredients and stir in oats. Cover and store this bowl of dough in your refrigerator overnight.
4. When you're ready to bake, preheat your oven for 15 minutes.
5. Put a little flour on your hands and mix the raisins into the dough.
6. Shape the dough into six insanely large cookies or 12 to 15 reasonable cookies.
7. Bake for 15 minutes at 350 and cool for an hour before eating.
· If stored in a lidded plastic container, the cookies will stay fresh for around seven days.
According to Doris: "They’re are an amazing pre-workout snack. The per cookie carb count is high, but the fat is ridiculously low."
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.Reuse this content
Emily Court is a passionate ethical vegan from Eastern Canada. She is a Challenge 22 Mentor, Digital Writer, and experienced animal advocate driven by issues of animal liberation and social justice. She studied at Dalhousie University, where her thesis highlighted intercultural and gender relations. She is an established public speaker, writer, and world traveller with a drive to provide a voice to those who might not otherwise have one. You can follow her on Instagram @emily.j.court or on Twitter @_EmilyJCourt_.
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