web counter
web counter
>
web counter
web counter
Melanie Spiller & Coloratura Consulting
A Tonic for Ramshackle Wordsmiths
Home
Articles
Blogs
News
Contact
About
Copyright Melanie Spiller 2015. Do not copy without permission.
Home
Articles
Blogs
News
Contact
About

Oatmeal-Raisin Cookies (Vegan)

Completely Off Topic
Completely Off Topic

Makes 2 dozen LARGE cookies

 

2 cups quick-cooking oats

2 cups all-purpose flour

1 teaspoon baking soda

teaspoon baking powder

Zest of one orange, chopped fine

teaspoon ground cloves

teaspoon cinnamon

teaspoon ground ginger

teaspoon salt

2/3 cup canola or peanut oil

2/3 cup sugar

cup firmly packed dark brown sugar

cup non-dairy milk (I use almond milk)

1 tablespoon ground flax seeds

1 teaspoon pure vanilla extract

cup shredded coconut

cup semi-sweet chocolate chunks or chips

cup raisins

cup toasted pecan pieces (I use almonds sometimes, and walnuts work nicely too) ***

 

Preheat oven to 350F. Line two baking sheets with parchment paper.

 

1.    In a medium-sized bowl, stir together oats, flour, baking soda, baking powder, salt, zest, cloves, cinnamon, ginger, and salt. Set aside.

2.     In a large bowl, beat together oil, sugar, brown sugar, nondairy milk, flax seeds, and vanilla. Fold in half of the flour mixture to moisten, then fold in the remaining half. Just before the mixture is completely combined, fold in the coconut, chocolate chunks, raisins, and pecans.

3.     For each cookie, drop 2 TBLSP of dough onto cookie sheets. The dough will be sticky and thick. Leave about 2 inches of space between each cookie. Flatten them slightly with moistened fingers or the moistened back of a measuring cup; repeat, dipping fingers or the cup in water for each cookie.

4.    Bake for 14-16 minutes until edges start to brown. Let the cookies rest on the baking sheet for 5 minutes (theyll crumble if you try to move them sooner), then transfer to wire racks to complete cooling.

 

Store in a loosely covered container.

 

 

***To toast nuts, either put them on a bare cookie sheet in the oven while its preheating, and remember to stir often for 6 to 10 minutes, OR toss them into a dry skillet on a medium-high burner. You can chop after they cool, but I like the diversity of flavors if you toast em already chopped. Some are nearly raw, others are nearly burnt. Yum.

 

 

 

<
web counter
web counter
2016