This is the recipe that convinced me I could go vegan.
And by the way I did. A few weeks ago.
The short story: as long as I can enjoy delicious baked goods,
it's a lifestyle choice I am willing to make.
These cookies are chewy and gooey.
You'd never know they don't have any butter or eggs.
The first time I made them I had several people ask for the recipe.
The cookies is based on this one by Oh She Glows. I made very few changes. I can't wait to try more of her recipes!
Oatmeal Cranberry Chocolate Chip Cookies
(vegan)
Ingredients:
1 and 3/4 cup walnuts
2 cups regular oats, divided
3/4 cup flour
1/2 cup brown sugar
1 t. baking soda
1/2 t. cinnamon
1/2 cup maple syrup
2 T. almond milk
3 and 1/2 T. coconut oil
2 t. vanilla
1 cup chocolate chips*
1 cup dried cranberries
*Be sure to check the ingredients - only some
chocolate chips are vegan. Look for the higher quality
chocolate, organic chocolate, or Trader Joes :)
Step 1: Preheat the oven to 350 and line a baking sheet
with parchment paper. Toast the walnuts for about 10 minutes.
You can begin on the rest of the steps while you wait.
When they're done, set them aside to cool a bit.
Step 2: In a medium bowl, combine 1 cup of the oats with
the flour, brown sugar, baking soda and cinnamon.
Step 3: In a small bowl, throw in the syrup, milk, coconut oil and vanilla.
You don't even need to mix it - that's where the food processor comes in.
Step 4: Pour the toasted walnuts in your food processor
and process until they resemble course meal. Add the dry ingredients
and process for about 20 seconds until combined. Add the
wet ingredients and process again until combined.
Step 5: Scrape the mixture into a large bowl and add the remaining 1 cup of oats.
Mix with a spatula or by hand. From my experience it is easier by hand,
but putting plastic baggies over your hands works wonderfully
for keeping the dough from coating your hands!
Step 6: Fold in the chocolate chips and the dried cranberries.
Again, this is easiest with bagged hands.
Step 7: Form a ball with a couple tablespoons worth of dough
and set it on an ungreased cookie sheet. Flatted it with your palm
so it is the size and shape you want. Repeat until your cookie sheet is full,
then bake for 10-12 minutes at 350. Make sure the cookies is just set
in the middle or you will have a gooey mess.
Step 8: Allow the cookies to cool on the sheet for a couple minutes,
then use a spatula to gently place them on a cooling rack.
This recipe made 21 cookies that were about 3 inches in diameter.
They are great while still warm from the oven,
but they stay chewy for several days when stored in an airtight container.
