My dear sweet yoga teacher made cookies for all her classes this week in honor of Valentines Day. She loves to bake and cook and has a wonderful
food blog of her own.
Monday she brought these chewy oatmeal cookies to class. If she had not told us, I would not have guessed they were vegan.
Cranberry Walnut Oatmeal Cookies
Ingredients
1/3 cup coconut oil, softened
1/3 cup brown sugar packed
1/3 cup granulated sugar
3 tablespoons soy or almond milk
1 tablespoon cornstarch
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon*
1/4 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon cardamon
1/2 teaspoon salt
1 1/2 cups rolled oats
1/2 cup dried sweetened cranberries, chopped if they are whole.
1/2 cup chopped walnuts
* The original recipe calls for 1 1/2 teaspoon
pumpkin pie spice, which contains the spices I used plus some others. If you have the pumpkin pie spice use that. You can just use cinnamon if that's all you have.
1) Preheat oven to 350 F. Lightly grease 2 large baking sheets or cover with parchment paper.
2) In a large mixing bowl ( you can use a handmixer or strong fork) cream together the coconut oil and sugars.
3) Mix in the vanilla. Add the cornstarch and milk, and mix until the cornstarch is dissolved.
4) Whisk together the flour, baking soda, spices and salt, then add to the bowl, mix to combine.
5) My cranberries were whole.
So I chopped them into smaller bits.
6) Add the oats, cranberries and nuts, to your mixture, mix well.
7) Scoop cookies out with a tablespoon or server, using about two tablespoons of dough per cookie.
8) Place about 2 inches apart. Flatten a little with your hand.
9) Bake for 10 to 12 minutes, until edges are lightly browned.
10) Remove from oven and cool for about 5 minutes then transfer to cooling rack to cool completely.
As you can see from this photo, or at least I can see...some of the cookies spread more than others. I think this was due to incomplete mixing of the dough, next time ;-)
