I don’t often repeat my baking creations. I’m a busy girl and I like to try out something new every time. There are only a select few recipes that will see the light of day more than once. Like this lemon cheesecake for example. Or this chocolate cake. And these chocolate cookies for that matter. There’s a lot to be said (and eaten) about a recipe if I make it more than once. In the short amount of time that I have come to discover this oatmeal cookie recipe, I’ve made it three times already! They’re just so darn tasty. I’ve added and deleted a few ingredients in the process, and now I think I have tweaked it to perfection! The original recipe can be found here. Rating: 5 out of 5.
Vegan Oatmeal Cookies recipe: adapted from Alicia Silverstone - The Kind Diet
- 1 cup quick-cooking rolled oats
- 1 cup unbleached all-purpose flour
- ⅓ cup maple sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. fine sea salt
- ⅓ cup organic maple syrup
- ½ cup safflower oil
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- ¼ cup chopped dried fruit, like raisins or plums
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Combine the oats, flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the syrup, oil and vanilla extract. Add the wet ingredients to the dry ingredients, and stir to combine. Fold in the dried fruit.
- Using your hands, roll tablespoon-size scoops of dough into balls. Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops. Bake for 8 to 12 minutes or until lightly browned. Transfer cookies to a baking rack to cool completely.
- For variety, replace the all-purpose flour with whole wheat pastry flour, barley flour, spelt flour, or a gluten-free baking mix (choose one that does not include baking soda and baking powder). You can also substitute chocolate chips for the dried fruit and any kind of nuts for the walnuts.
Maple syrup and safflower oil provide for their taste.