So many times I’ve wanted to make something, looked in the cupboard only to find I am missing one or two ingredients. Thank you, Laura, for this recipe so we can make cookies with whatever we DO have!
Vegan–Or Not–Whatever You’ve Got Oatmeal Cookies
½ pound (1 cup) Organic, unprocessed coconut oil
1 cup Organic Cane Sugar
2 Tbsp Flaxseed Meal + 6 T Water
1 tsp Real Vanilla Extract
1 Tbsp Peanut Butter (Optional)
1 ½ cups Whole Wheat Flour (Use Buckwheat Flour For Gluten Free!)
1 tsp Baking Soda
1 tsp Fresh Grated Cinnamon
½ tsp Sea Salt
2 ½-3 cups Oats, uncooked
Add 1-2 Cups Whatever You’ve Got:
Organic Dark Chocolate Chips
Organic Dried Fruit Pieces (Cherries, blueberries, apples, etc)
Seeds (Sunflower, chia, etc)
1) Preheat oven to 350 F. In small bowl, combine flaxseed meal and water. In large bowl, mix coconut oil and sugar together until creamy. Add flaxseed meal and water mixture to oil and sugar. Add vanilla, peanut butter (if using) and blend.
2) In medium bowl, combine flour, baking soda, salt and cinnamon. Slowly add dry ingredients to large bowl, while mixing. When batter is mixed well, add your “whatever you’ve got” ingredients and stir in by hand. Lastly, stir in oats ½ c at a time until mixture is combined, but fairly dry.
3) Drop rounded tablespoons of dough on ungreased cookie sheet and bake 10-12 minutes. Allow to cool on cookie sheet for a minute or two, then remove to wax paper or wire rack to finish cooling.
You can also make these into bar cookies by pressing dough into an ungreased 13×9″ pan and baking 25-35 mins.
Notes: If you don’t care about this recipe being vegan, you can use organic butter in place of the coconut oil, but it won’t taste as good or be as healthy. The flaxseed meal (great source of lignans, fiber and Omega-3!) and water replaces 2 whole eggs.