I don't want to dwell on the fact that my blogging has gone from constant to sporadic to occasional. However, I will say that I have been much more active on Instagram. Usually I do the whole food photo thang, (yes, I've become that person) especially now in the summer when there are pretty fruits and I actually have time to eat. I'm also working on documenting my efforts to transition into a healthier lifestyle. I am taking it one meal at a time, currently working on making all of my breakfasts vegan. More about that here. If you care to follow along or maybe get some breakfast inspiration, head on over to my Instagram here.
All of this to say that with the new overload of food photos in my feed, there have been petitions for recipes. So, when I can or feel motivated to do so, I will be posting some of the most asked for recipes on here.
Below is the recipe for my most favorite ever vegan cranberry oatmeal cookies. They're fabulous. Really. I found the recipe on Full Measure of Happiness a couple of weeks ago and have made several batches since. I adapted the recipe to make it vegan and added a thing or two to make it yummier. Now, I could bore you telling you how every time I've made them they have been devoured in less than a day, but I have droned on enough and I know what you really want are the recipes. So scroll on down, and let's get to it.
Cranberry Oatmeal Cookies
1/2 cup unsalted butter (Earth Balance)
1/2 cup brown cane sugar (Make sure it's not dyed white refined sugar)
1/2 cup organic cane sugar
1 tsp Pane Riso egg replacer + 2 Tbsp water (to replace 1 egg)
3/4 cup flour
1/4 tsp Rumford's aluminum free baking powder
1/4 tsp salt
1 1/2 cup oats
3/4 cup cranberries
1/2 cup unsweetened shredded coconut (secret ingredient to increased yumminess)
1. Preheat oven to 325º
2. Combine flour, salt and baking powder in small bowl.
3. In another large bowl cream butter and sugars.
4. Add egg replacer and water, and beat until fluffy.
5. Add flour mix and beat until just combined.
6. Blend 1 cup of oats in blender. It doesn't need to be very fine, but just so it's a little less chunky. Save the 1/2 cup without blending so there's still some texture. Add oats and cranberries and mix until combined.
7. Line cookie sheet, and use a Tbsp to form each cookie. Sometimes the cookie dough is a little dry, so you may need to add a little more water.
8. Pat down cookies with hand.
9. Bake for 18-20min. or just until cookies begin to brown. They will finish baking out of the oven, so account for that.
Enjoy and let me know how you like them.
Now if you'll excuse me, I'm going to enjoy my soy milk and cookies. After I Instagram them, of course.