First off, I’d like to say that these cookies are (for the most part) vegan. I never thought the day would come when I’d be making a vegan dessert. I’m a girl who loves her eggs and butter in sweet treats but I must say that these cookies are really good. I came across this recipe when I was looking for a vegan cookie recipe for my Recipe Club challenge. Now my Recipe Club is a group of three young ladies who just loooovveeee food! We decided to form our little group and do monthly challenges to have something more (in life) to be excited about. One of the members (Vanesta) is on a diet and is staying away from all things fatty so we joked that we should make a vegan dish for our January recipe challenge. Next thing you know we all were hunting for vegan cookie recipes. This right here is my treat. Vee and Nat’s treats are also included in this post.
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup light brown sugar
1/4 cup granulated sugar
2 tbsp maple syrup
1/4 cup applesauce
1/4 cup vegetable oil
1/2 tsp vanilla
1 1/2 cup rolled oats
1/2 cup raisins
1. Preheat oven to 350 degrees F
2. In the bowl of your mixer, fitted with the paddle attachment, beat butter flavored shortening, brown sugar and sugar at medium speed for 2 minutes.
3. And then add oil….
4. Add apple sauce and mix well.
5. Add vanilla extract. Mix well.
6. Add oats/flour mixture to the batter
7. Cover and refrigerate for 30 minutes to an hour.
8. Drop by rounded teaspoonfuls onto the cookie sheets. Bake for 12-14 minutes.
9. Let cool for about 5-8 minutes on cookie sheets then carefully scoop up onto a wire rack.
I couldn’t stop eating them. I ate 5 at once. Rested my mouth for about half an hour and then ate 3 more.
These are Nat’s coconut-pecan cookies
These are Vee’s vegan chocolate chip (oatmeal) cookies (forgive the blurry pic, she took them and quickly gobbled them up)
Bye For Now…..