Okay. I know, this is a record. But tonight I made cookies on a sandwich maker for the first time in my life because we don’t have an oven or a stove (the people I am staying with have been renovating their house). Lawrence requested oatmeal cookies.
I just got a pic before we reached for the last ones. Sorry the photo is pretty poor quality…
I was inspired by the Ultimate Vegan Oatmeal Raisin cookie recipe from Oh She Glows, which is an amazing blog, if you haven’t checked it out yet.
Vegan Oatmeal Craisin Cookies
1. Mix dry ingredients and set aside
- 3/4 C whole wheat flour
- 1 C rolled oats
- 1/2 tsp baking soda
- a pinch of sea salt
2. Soak 1/2 C dried cranberries in hot water until you are done preparing the cookies.
3. Grind 1 1/2 tbsp flaxseed. Add 3 tbsp hot water. Let stand for 5 minutes.
4. Melt 2 tbsp coconut oil in a small pot until liquid.
5. Add 1/3 C maple syrup and the flaxseed mix into the coconut oil. Stir until combined (which isn’t very long because these ingredients don’t combine well!)
6. Drain the dried cranberries and mix into your cookie dough.
7. Use clean hands and take small 1-2″ balls of dough and flatten with your hand. Place on hot sandwich maker. The one here has a setting that closes the lid, but doesn’t touch or flatten what’s inside. I closed it like this to create a bit more of an oven environment (if that is even possible!?!). You will still need to flip the cookies – about 5-7 minutes on one side, then 4-5 minutes on the second side. Makes about 15 small cookies.
So delicious! I told Lawrence if he puts in the stove tomorrow, I will try making another batch in the oven. He told me I should make a triple batch!