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!)