What did my (definitely NOT vegan) roommate have to say about the vegan cookies I made for my second year participating in The Great Food Blogger Cookie Swap?
[For the record, I'm not quite sure where that flavor profiling came from--well, except for the chocolate--considering there are no oats or nuts involved...but she swears it must be the flax (egg).]Regardless of where the description came from, it sounds–and tastes–like heaven to me.
I think they were just following the advice of the swap’s incredibly generous sponsor*–OXO–and acting like VERY good cookies.
You can stop licking the screen now.
Makes 18-20 Cookies
- 1/3 cup canola oil
- 1/3 cup granulated sugar
- 1/3 cup demerara (or brown) sugar
- 1 Tbsp. ground flax
- 3 Tbsp. vanilla unsweetened almond (or other non-dairy milk)
- 3/4 tsp. vanilla extract
- 1 cup whole-wheat pastry flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 3/4 cup dried cranberries
- 1/2 cup chopped crystallized ginger
- 1/2 cup vegan dark chocolate chips
- Preheat oven to 350 degrees.
In a mixing bowl, whisk together oil, sugars, flax, extract, and almond milk.
In a separate bowl, stir together flour, salt, baking powder, and spices.
Mix together dry ingredients with sugar/oil mixture until you have a thick dough.
Stir in cranberries, ginger, and chocolate.
Roll dough into 18-20 balls and place onto parchment-paper lined baking sheets.
Bake for 12-15 minutes, until bottoms are browned and tops are slightly golden.
Cool completely on wire racks before storing.
Of course, I only got to eat two of them, since I was making them to pack and ship to fellow vegan bloggers around the country–including former Foodie Pen Pal Rachel, and wonderful friend-through-blogging Heather (!)–but, the best part about swapping is that you get some goodies right back!First up were the Gremlins, described as the ‘vegan cousin to a Monster cookie,’ sent from Nick and Jacks @ Happy to be a Table of Two.I can tell y’all I would be happy to sit at their table ANY time, and I have been counting down the days until I can figure out just how they put together such perfectly formed beauties stuffed with chocolate and cherries, and the correct balance of slight crunch with yummy chew.Thank you to Ashok @ Bytes and Bites for the incredible Pumpkin Pie cookies, which were gone in a matter of hours when presented to The Smart Family over the weekend. It was generally agreed upon–by even Stepmama Smart, who calls vegan cookies ‘just plain wrong’–that the chocolate-to-pumpkin ratio was ‘just so’ that you couldn’t miss getting a glorious bunch of dark chocolate in every spiced pumpkin bite.
They also made perfect cookie crumblies.
In addition to the adorable tin which I did slightly squeal over, I have to thank Jacqueline @ Beyond Nfinity for sending me these Chestnut Sweet Red Bean Ginger.She knew a WEIRD FOODIE when she saw one(‘s name), and that I would appreciate the underlying infusion of my favorite seasonal spice with the ‘now that’s interesting’ appeal of the sweet red bean paste in these more-like-a-tea-cake cookies. (And of course, thank you to Lindsay @ Love & Olive Oil and Julie @ The Little Kitchen for organizing this amazing–and amazingly delicious–blogger swap!)