Skip the talk. Jump straight to the recipe!
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.
I haven’t posted much in the last week or two, and while I could pull a million excuses out of the bag I know there really isn’t one that would make me feel, well, excused from posting. A few days ago, I posted a message on Twitter apologising for the lack of updates and complaining about needing an idea.
Someone promptly replied and said “what about a vegan cookie recipe?” A brilliant idea as for the past six months or more I have been determined to do more vegan baking!
How I chose the ingredients
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, cranberry-oatmeal cookies versus kale and courgette cookies… what would you choose).
These vegan treats are almost like mini cakes, and are a lovely afternoon snack with a cup of your favourite hot bevvie!
- Preheat the oven to 175 C (350 F) and lightly grease a baking sheet or two.
- Sift the flour, baking soda, baking powder, and salt together. Mix with ground flax and spices.
- Separately whisk the vegan margarine and soy milk with the sugar and maple syrup. The consistency may seem a bit odd and lumpy, but it’ll sort itself out in the next step.
- Slowly mix the flour/dry mix in with the wet ingredients. When thoroughly mixed, add the cranberries and oatmeal. Stir a few times to incorporate these goodies into the mix.
- Drop heaped tablespoons of dough onto greased baking sheets, at least an inch apart, and bake for about 12 minutes (a little less for a fan/convection oven).
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