Check out my new favorite fall cookie that my dear friend Alison turned me onto. She is an amazing friend and an excellent chef. She gave me one of these cookies the other day and I was simply hooked after one bite. She found the recipe on this cool blog called on No Meat Athlete. They provided some really nutritious recipes that are design to fuel vegan athletes and really encourage whole foods. These cookies are wonderfully nutritious but they are still a dessert and should be eaten in moderation. A good way to control this is by freezing half the batch. They will taste just as good a month or two from now:).
Vegan Oatmeal Flax Spelt Cookies courtesy of No Meat Athlete
- 3/4 cup coconut oil
- 1/2 cup brown sugar
- 1/2 cup turbinado sugar
- 1 1/2 cups ground flax seed
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1 3/4 cups spelt flour (I modify this and use only 1 1/2 cups)
- 1 1/2 cups oats
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup dried currants or other raisins
- Preheat the oven to 350 degrees.
- Mix together the spelt flour, oatmeal, baking soda, and salt; set aside.
- Beat the coconut oil with a whisk until smooth. You may have to microwave it to soften the oil a bit. Whisk in the sugars, then stir in the flax seed. Add the applesauce and vanilla and mix until uniform.
- Stir the dry ingredients into the wet. Fold in the currants.
- Using an ice cream scoop, place large mounds of cookie dough on a greased cookie sheet. Flatten the cookies with your palm so they are about 3 inches across.
- Bake for 16 minutes, turning the pan around about halfway through baking. Makes 15 large bakery-style cookies.