First of all, worst picture ever — I know! I took it at the last minute. And I’m just terrible at food styling.
Anyway. I don’t know why I keep baking vegan cookies — I’m not vegan. Just ask the piggy (pork fried brown rice) I had for dinner. I think it’s because I’m lazy — using oil is just so much easier than butter. I never thought that I could bake anything tasty without butter, but it turns out there are plenty of fabulous vegan cookie options.
Adding dark chocolate helps. Lots of dark chocolate.
Also, I can’t say enough good things about spelt flour. It has an amazing nutty flavor and, of course, it’s whole grain.
I started with this recipe from the Whole Foods website, but I had to tweak it. I had dark chocolate chips and peanut butter from Glut (from a vat in the back, dished out by some lady, really!). Plus I added baking powder and soda, because I didn’t trust the original recipe to hold together. I have to say, I tried the original today, and it was pretty crumbly, but still good. Anyway, my recipe yields a pretty hearty cookie. Almost like a granola bar…So addictive though. I ate them all weekend!
- 2 cups rolled oats
- 3/4 cup plus 2 tablespoons spelt flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cardamom
- generous pinch sea salt or kosher salt
- 1/2 cup canola oil
- 1/4 cup pure maple syrup
- 1/4 cup molasses
- 1/2 cup peanut butter
- 1 cup dark chocolate or vegan chocolate chips
- 2 teaspoons vanilla extract
Preheat the oven to 350. Toast the rolled oats in a pan over medium low heat for a few minutes. As always, lazy cooks may skip this step. Add the oats to the flour in a large bowl with the baking powder, baking soda, spices and salt. Whisk together the dry ingredients.
Add the oil, maple syrup, molasses and vanilla extract, and mix together with the dry ingredients. Next add the peanut butter and stir it into the mixture in the bowl until everything is well combined. Nod to the lazy chefs — one bowl!
Drop rounded spoonfuls of cookie onto a cookie sheet that is greased or protected by a silicone baking mat and bake for 12 minutes. Makes about 2 dozen cookies. Enjoy!