The holiday season is just around the corner and the Ladies just couldn’t wait any longer to get our Christmas on! Over the next few weeks, each of us will post a sweet recipe as part of our new seasonal Sweet Christmas Series on the blog.
Enjoy and please post a comment to let us know what delicious holiday treats you’ll be making this year!
To kick off the series I decided to make some christmassy vegan oatmeal, cranberry and pecan cookies. And let me start by saying that these did not last very long at home!
Since I don’t eat butter anymore, it was tricky coming up with a recipe that worked with traditional holiday flavors but didn’t contain any dairy. I decided to avoid eggs as well, making this recipe completely vegan. I started by consulting one of my favorite cookbooks: Isa Does It by Isa Chandra Moskowitz. The woman is a genius and I highly recommend this book, which has become one of my go-tos at home. I came across her recipe for Jumbo Oatmeal-Raisin Cookies and decided to adapt it to make it a little more festive (this is after all a Christmas Series!).
The cookies were moist, dense and DELICIOUS. There’s something so comforting about oatmeal cookies, no? After taking his first bite, The Man asked me “These are vegan?”. He couldn’t believe it. Well believe me, Santa would be thrilled to find these waiting for him on Christmas eve.
Makes 12 cookies
- 1/4 cup canola oil
- 1/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1 tbsp maple syrup
- 1 tbsp ground flaxseed (I used golden, but you could also use brown)
- 1 tsp pure vanilla extract
- 1/2 all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon (I think you could even be a little more heavy handed here…)
- 1/4 tsp fresh grated nutmeg
- 1/2 tsp salt
- 1 1/2 cup rolled oats
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans
Preheat your oven to 180°C / 350°F. If your baking sheet isn’t non-stick, you may want to line it with baking paper.
In a large bowl, whisk the oil, brown sugar, granulated sugar, applesauce, maple syrup and ground flaxseed. Whisk until everything is very well combined – at least a minute. Stir in the vanilla.
Sift in the flour, baking soda, cinnamon and salt. Use a sturdy wooden spoon to mix it all together well. Add the oats, cranberries and pecans and mix thoroughly until well combined.
Using a spoon, scoop the dough and drop onto cookie sheet. You should be able to split the dough to make 12 cookies, although feel free to make them smaller or larger to suit your fancy.
Get ready for your kitchen to smell like happiness.
Place into the oven for 10-11 minutes until the cookies start to take on a beautiful golden color. Not sure they’re ready? Pierce a cookie with a sharp knife: if it comes out clean, you’re good to go.
Once you’ve taken them out of the oven, give the cookies a few minutes to cool before transferring to a cooling rack.
Eat with abandon.