Sometimes a girls just gotta have a cookie. These cookies are great for those times when you want a little something sweet but you don’t want a lot of sugar. I adapted this recipe from Rosie Daley’s Orange Oatmeal Cookie recipe, but instead of orange, banana and chocolate, I used lemon zest, applesauce and cranberries, and of course, vegan-ized it by substituting the egg for a flax egg, and coconut oil for the butter. The lemon, coconut and cranberry flavors are amazing! These vegan oatmeal cookies are chewy, dense and full of flavor.
- *1/2 cup coconut oil
- *1 flax egg (see bottom of the page)
- 1/2 cup organic applesauce
- 1 tsp vanilla
- 1/2 cup sucanat or brown sugar
- 1 1/2 tsp lemon zest
- 1 cup whole wheat pastry flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 1/2 cup old-fashioned rolled oats
- 1/4 cup unsweetened shredded coconut
- 1/2 cup pecans or nuts of your choice
- 3/4 cup cranberries chopped
- Preheat oven to 350 degrees F
- Cream the coconut oil and flax egg until well blended.
- Gradually beat in applesauce, sucanat and vanilla.
- Add lemon zest.
- mix well until completely blended.
- In a separate bowl mix all dry ingredients, coconut, pecans and cranberries until they are well blended.
- Stir the wet ingredients into the dry mixture and blend thoroughly.
- drop heaping tablespoons onto parchment lined cookie sheets spaced two inches apart, pressing down lightly to flatten.
- Bake 20 minutes or until lightly golden brown.
- Transfer to cooling rack until cool.
* For the flax eggs the ratio is 1 tbsp ground flax meal to 3 tbsps water per egg. Let the mixture set for several minutes until it sets to a raw egg-like texture.
**If you don’t have coconut oil you can use Earth Balance margarine instead
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