I love how my home smells when someone’s baking. Sometimes my kids do and I love when they experiment with recipes. Sometimes it taste good, sometimes it doesn’t. Most importantly, they are trying and learning in the process. I love that. Never mind that I have to clean and wash the mess. More often it’s me who does the baking and I love oatmeal cookies. I’m no chef, no serious baking skills under my belt; but, I do have a huge sweet tooth and I know what I like so I bake what I like. The easier the recipe, the better. The less items I have to wash, the better.
It’s been a year now since switching to a plant-based diet and I’ve accrued a few vegan recipes that’s been non-vegan kids tested and approved. A few minutes during baking and the house starts smelling sweet. If you ever want to see your kids come down from whatever they are doing up in their rooms, bake! I have teens and they definitely come down at the scent of food. I hear those feet moving from the kitchen below and soon the pitter patter on the stairs and in the kitchen they appear. Haha.
I wanted to stay in a bit today after cleaning the car in the heat. It is really is due for a wash and vacuum with all the beach outings we’ve been doing with our GSD lately. So, I got my workout today, sweated profusely, and now craving sweets. I’m a bit nervous to share my first vegan recipe on my blog as results may vary depending on locations; but, I have had success with this repeatedly and I hope you do to when you give it a go. With the exception of refrigerated butter, everything is already in my pantry.
- 1 tbsp flax seeds
- 2 tbsp water
- 1 cup all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 cup brown sugar
- 1 1/2 cup oats
- 1/2 cup sweetened coconut flakes
- 1/2 cup dried cranberries
- 3/4 cup dairy-free butter, I use 1/4 cup Crisco Vegetable Shortening + 1/2 cup Earth Blance Organic Whipped Buttery Spread to finish the Crisco in my pantry. The kids says the shortening has a bitter after taste and are not too fond of it; but, I hate wasting food.
- 1 tsp vanilla extract
- 2 tbsp dairy-free milk, I currently have half and half of coconut and almond milk in the fridge
- Oil baking spray to lightly coat the baking sheet
- Combine flax seeds and water in a small bowl and set aside for 5 minutes.
- Turn oven on at 350 Fahrenheit.
- Lightly spray cookie sheet with oil.
- In a large bowl, mix the dry ingredients first: flour, baking soda, cinnamon, sugar. Then incorporate the oats, coconut flakes, and cranberries.
- Add the butter, vanilla extract, milk, flax seeds and water mixture to the dry ingredients and mix until it sticks together into a giant ball.
- Using your hands, grab a small portion of the cookie dough and form into individual mini balls.
- Set and distribute each ball on a baking sheet about 2 inches apart.
- Cook for 14 minutes.
- When done, cool for a minute on the cookie sheet before transferring to a cooling rack.
*Makes 29 cookies, approximately 2 1/2 inch in diameter each.
- You can use a mixer, cream the butter and sugar before mixing everything in; but, I just use a spatula and arm muscles to do all the mixing. The easier the process, the better, which ever works for you, should be fine.
- My kids love coconut flakes but if you don’t, increase the cranberries to 1 full cup instead and remove the 1/2 cup of coconut flakes.
- I used the butter straight from the fridge. You can certainly let it sit until it become room temperature. By that time though, I’d probably be doing something else and not end up baking the cookies. It’s all about making it as easy as possible. Haha.
- I keep a plate to put all the utensils I end up using during my preparations to avoid the mess on the table. Prep time is approximately 20 minutes.
- I cooled the second batch in the fridge and the texture didn’t change for me after cooking.
I hope you have success with this recipe when you give it a go. I would love to hear and see your results.