My boys are reluctant cookie eaters. I used to make batches of cookies that would be left uneaten, never to fulfill their cookie destiny. I have tried and tried and tried to make one that they like. Because, really, how can you function in life without the odd cookie?
So I give to you, Vegan Cinnamon Oatmeal Cookies. A #fourboyfavourite cookie. Especially when I add chocolate chunks.
5 cups of quick oats
3 cups of whole wheat or spelt or gluten-free flour
1 teaspoon of salt
1 tablespoon baking powder
1 pound of vegan butter
2 cups of brown sugar or white sugar
1 tablespoon of cinnamon
1 tablespoon of pure vanilla extract
2 flax eggs: let 1 teaspoons of ground flax sit for 5 minutes in 5 tablespoons of tepid water
Mix together oats, flour, salt, baking powder and set aside. Gradually working up to high speed in your stand mixer, cream together butter, sugar, cinnamon, vanilla, and flax eggs. Cream until light and fluffy. Turn down your mixer to low speed, and slowly add in dry ingredients. Brace yourself. It taxes my huge mixer, and there are many panicked moments when I’m sure it’s overflowing. Stay with it, poke escapees back in the bowl, and mix thoroughly but *just* until combined. The dough should be soft but firm, not super sticky. Your vegan butter is the wildcard here: add a dash of vegan milk if it’s too dry, or more flour if it’s to wet. Trust your instincts here. But honestly, it’ll just be the difference between a tall chunky cookie, and a flat crispy one. You can’t go wrong in my books!
Make them big with a 1/4 cup scoop, or small with a tablespoon. Smooth the tops and edges with your fingers. Bake at 350 degrees F until lightly browned at the edges. Makes anywhere from 36-99 cookies. Feel free to abandon cookie baking and freeze the dough for laters anytime in the process.
They freeze very well. If you don’t eat your body weight in cookies, like I often do.