This post was edited on May 7th, 2009. The recipe has been altered slightly for quality.
I like cookies. A lot. I mean, seriously, a whole lot. Remember how, as a child, you would say how much you loved something and someone would say "why don't you marry it then"? Well, I would marry cookies.
Aside from glancing at a few favourite recipes to remind myself of basic baking necessities (like flour - yeah, I'm dingy), my number one method of recipe concocting came into play here. It's a deep and distant family secret, but I shall share anyway:
Gotta use stuff up.
Browsing through the fridge I encountered many a green vegetable on its last leg, but in the end decided on an already-open bag of dried cranberries and a container of oatmeal that hasn't been touched in weeks (come on, a cranberry oatmeal cookie versus kale and courgette cookies... what would you choose).
Recipe Notes
In case anyone's curious as to why someone would only want to make less than a dozen cookies, it's because I'm a sugar fiend. These aren't the sweetest of sweet when it comes to cookies, but I will still devour them Cookie Monster style.
If you're not keen on dried cranberries, feel free to try any other dried fruit. Nuts would also be good, and the addition of chocolate chips ups the luxurious factor (because, come on, sadly no one sees oatmeal as luxurious these days. A real shame).
These vegan treats are almost like mini cakes, and are a lovely afternoon snack with a cup of your favourite hot bevvie!
Vegan Cranberry Oatmeal Cookies
- Directions/Method
- Preheat the oven to 175 C (350 F) and lightly grease a baking sheet.
- Whisk the water and ground flax to a gelatinous consistency (flax egg). A nut/coffee mill works well for this.
- Whip the margarine and brown sugar until creamy and mostly blended. Add the maple syrup plus the flax egg and mix again.
- Sift the flour, baking soda, and salt into the above mix, along with the cinnamon and nutmeg. Mix until just combined.
- Fold in the cranberries and oatmeal (plus chocolate chips or nuts, if using).
- Drop heaped tablespoons of dough onto a greased baking sheet, at least an inch apart. Flatten slightly and bake for about 12 minutes (a little less for a fan/convection oven). Remove and cool on a wire rack. The cookies may seem very soft still when you remove them from the oven, but once cooled the consistency will toughen up a bit.
CRS says
Awesome! I'll have my sister give this a go after she comes back from Boston 🙂
Could you, in theory, add some nuts to this? Like a couple crunched up walnuts or sunflower seeds, something? (not to your blog recipe, I mean when baking it)
Too bad my sister hates cranberries/fruit in baked goods, but do I care? haha
Hmm. Now I want some Vegan trail mix cookies from Trader Joe's!
:p
Thanks for posting this!
-Cassie
Blaq Berry says
Wow, those look great! ...cinnamon, nutmeg, cloves..."MMMMMM".
I dunno...kale and courgette cookies may be good alongside a tasty soup. 😛 [wink]
Kip says
In theory you could add whatever you wanted! 🙂
kelly says
GOOD RECIPE my friend! Replace white flour (if used) with Carob Powder because floor contains Alloxan ( http://www.liferesearchuniversal.com/whiteflour... ) and replace maple syrup with agave nectar. More healthy and won't sabotage the taste!
LucyDR says
On your ingredients you wrote down 'baking powder'
twice, which one is baking soda?
Kip says
oh shoot, sorry! I'll double check when I'm back home (out of town for a couple of weeks). Thanks for pointing it out.
Kip says
oh shoot, sorry! I'll double check when I'm back home (out of town for a couple of weeks). Thanks for pointing it out.
Rissa88 says
I like your recipe, oatmeal is my favorite:)
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