It was one of those days. That day that despite the sun shining, there was a fresh layer of snow on the ground to greet me in the morning. That day in which hours of carefully planned out ideas were presented…and quickly dismissed. Or the wrong order arrives, a moment of dread steps in, then calm quickly arrives and we get to work…and rework things to just make it work with 22 different people, with 22 different sizes. Yes. We need cookies on a day like this. Want to make some cookies?
I should probably figure out smaller name titles. But vegan kitchen sink cookies will not do. Gathering ingredients…
Gently mixing the dough, adding in things as I pleased….these cookies were an act of accepting all things. Carefully placed rounds of dough…
Baked. Cooled slightly. And promptly eaten.
At this moment I hear the Canadian geese have come home. Suddenly, I feel better. It pays to take a moment for yourself.
- 7 Tablespoons Non-Dairy Butter Spread (I used Earth Balance)
- 1/4 cup packed brown sugar
- 1/4 cup cane sugar
- 1 flax egg (1 T ground flaxseed mixed with 3 T hot water)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1 teaspoon espresso powder
- 1/2 teaspoon cinnamon
- Mix Ins:
- 1/4 cup dried cherries
- 1/4 cup oats
- 1/4 cup dark chocolate chips
- Preheat the oven to 350 and line 2 baking sheets with parchment paper.
- In a small bowl combine one tablespoon of ground flax with three tablespoons of hot water and mix. Set this aside.
- In the bowl of a stand mixer beat the non dairy butter until fluffy. Add in the brown and white sugar and beat for 1-2 minutes. Beat in the flax egg until well mixed. Add in the vanilla extract.
- Beat in the remaining dry ingredients, and fold in the cherries, oats, and chocolate chips.
- Shape the dough into tablespoon sized balls. You may wish to slightly flatten the top as the cookies do not spread much when baked. Bake for 10 - 12 minutes until golden brown on the edges. Allow to cool for 5 minutes on the baking sheet, transfer to a cooling rack, and let sit for 10 minutes before serving...if you can manage to wait that long!