The cold foggy days of winter always make me feel like baking. The problem with that is I end up doing a LOT of baking and conversely...a LOT of cookie eating.
These cookies are completely vegan and yummy yummy. Oh and if you are a fan of frozen cookie dough this is the recipe for you.
Dry Ingredients:
1 3/4mug of flour (I use mostly white unbleached flour, with some whole wheat flour along with a tiny bit of ground flax seed. You decide what proportions are best for you. And when I say 'mug' I literally mean a coffee mug. See pic at the end of this post for reference.)
3/4 teaspoon (a real table 'tea spoon') sea salt
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
Wet Ingredients:
1/2 mug olive oil
1/2 mug maple syrup (fill with oil first and then to the top with the syrup....when you empty the mug the syrup just slips right out.)
2 teaspoons vanilla
4 table spoons, (Yes a real 'table' table spoon...I don't use conventional measuring tools.... this is serious baking here.) Dehydrated Sugar Cane Juice "Sucanat" is the brand I buy.
Mix the dry ingredients thoroughly. Then mix the wet ingredients well enough to emulsify the oil and syrup. I use a plastic container with an air tight lid to shake the ingredients together. Kids especially love to shake the container wildly.
Pour the wet into the dry and mix well.
Then the fun part, 1 huge handful of each of the following:
walnut pieces (small evenly sized chunks)
almond slices (blanched skin off preferably)
cranberries
raisins
chocolate chips
(Optional: coconut shreds, pecans or pumpkin seeds)
If I have white chocolate chunks on hand I add a handful of those as well.
Mix well and then using your tablespoon, scoop out spoon sized cookies and place onto a cookie sheet.
Flatten each with the heal of your washed hands and bake in a 320-350 degree oven and remove when they are nicely browned. Bake longer for crunchy cookies, less for chewy ones. You can also just spoon drop the cookies for a more rustic look. Either way these cookies won't last long!
