I’ve made these 3 times (or was it 4?…) in the past week. Even though I’ve had a hard time chewing things, these have been soft enough for me to chew. I made a mini batch last night for a family get together and instead of a tablespoon measuring spoon baking at 8 minutes, I did a teaspoon worth of dough for each cookie and they took only 4 1/2-5 minutes to bake. Not only were they adorable, but everyone literally ate them up. Since it was up against the key lime pie with chocolate graham cracker crust (I’ve made the key lime pie more than 4 times now from Bobby Flay’s Throwdown recipe, but I only had chocolate grahams this time) and pecan bars that are the best recipe for those who think,”I love pecan pie, but I don’t want to make a pie crust“, like myself (recipe will be up eventually!), these were a success to say the least.
My family kept taking another vegan oatmeal cookie and saying,”Mmmm” and “I heard ‘vegan’ and thought it would be gross, but they’re delicious.” I guess I’m going to be making them again for tomorrow night. Although, the key lime pie and pecan bars did not go unnoticed. My boyfriend continued eating some that I left at home for us until 2am, and he was blaming me for his addiction. He said something along the ridiculous lines of,”I have pecan bar obsessive compulsive disorder.” I don’t remember exactly how he worded it (I was tired), but it’s too bad because I’m pretty sure it was direct quote-worthy.
These are soft and chewy cookies, the way I like them. My boyfriend prefers crunchy, so you could add a couple of minutes to the baking time, if that’s your preference too. They are so easy, and they are definitely a way of introducing people to a vegan recipe for those who don’t know what vegan is, would never think to try anything vegan, or just to make a healthier cookie. There’s no eggs and no butter, that is not a bad thing! I’ve done some thinking about the whole vegan diet. I picture myself walking by a bakery and saying,”Oh darn, guess I can’t have a cannoli or a piece of cheesecake.” –or being in the presence of my mom’s famous cucumber and dill bread bowl (which is going down tomorrow night) or her also very famous taco dip and stare at it and say,”Sorry mom, it’s too bad that has cream cheese and sour cream in it.” I love being able to eat ice cream, or chocolate cake, or whipped cream. I know there’s vegan ice cream and vegan chocolate cake, but I’m struggling between wanting to do something that I feel like is the right thing on one hand and being intimidated by the changes I’d have to make (which does mean spending more money) and what I want to eat on the other. I believe a vegan diet is healthier than what I’m eating now, but I have many conflicting thoughts on it at the moment. I actually wrote an entire post during the day that this was on my mind the most, and have it saved in my drafts. Since my last post was my first non-recipe post, I didn’t want to bore everyone with more rambling (which is what I’m doing now).
So, maybe in the future I will post it. For now, here’s the vegan oatmeal cookies. P.S. You don’t have to be vegan to make vegan cookies, and you don’t have to avoid vegan recipes just because you’re not planning on going vegan. I think we all hear these names like,”vegetarian” and “vegan” and we think,”Nah, I’m not going to be vegan, why would I make anything vegan?” Well, it just may be yummy! In my opinion, these are pretty darn yummy. People have told me they like them better than regular oatmeal cookies! Also, it doesn’t have to be made with tofu to be vegan (to all you tofu dislikers). Try these and enjoy!
Vegan Oatmeal Cookies – adapted from Alicia Silverstone’s ‘The Kind Diet‘ (I found the recipe at ParisPastry)
The recipe says it makes 10-12 cookies for regular size, but I made a half batch once of tablespoon sized dough and got about that many. Also, the mini batch made over 40 cookies for me.
- 1 cup quick-cooking rolled oats
- 1 cup unbleached all-purpose flour
- ⅓ cup maple sugar (you could also use dark brown sugar, but then I don’t think it’s technically vegan)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup pure maple syrup
- ½ cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ cup raisins, chopped walnuts, or chocolate chips (optional, and the chocolate chips I have aren’t vegan)
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil.
2. Combine the oats, flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the syrup, oil and vanilla extract. Add the wet ingredients to the dry ingredients, and stir to combine. Fold in the raisins, nuts, or chocolate chips, if you’re using them.
3. Scoop out a tablespoon size amount of dough (use a measuring spoon to be exact) if you want regular size cookies, or a teaspoon size for mini cookies (the dough will look like it won’t even become a cookie, but it will!) Using your hands, roll the dough into balls and place on the baking sheet. Press down slightly to flatten the tops. For tablespoon size cookies, bake for about 8-10 minutes or until very lightly browned. For teaspoon sized mini cookies, bake for about 5 minutes. Tip: Allow to cool for a couple of minutes on the baking sheet before moving to a wire rack, because they will be so soft and fragile, they won’t hold their shape.
4. Allow to fully cool, and then eat & enjoy!