When it comes to cooking and baking you guys know by now that I’m not shy about my love for butter, cheese, bacon and otherwise all things delicious. It’s true: I’m not vegan, nor do I ever plan on becoming that way. That being said, besides the utter lack of eggs and butter in our house (someone forgot to go to the store…oops) I do believe that cooking is fun and trying different things is just one of the many ways to enjoy it. Take vegan baking for example – I can’t even pretend to really know what is and isn’t required and how to always make a really great batch of vegan cookies. But this time? This is a great batch of vegan cookies and I just had to share!
One of the things I love about these bad boys are the overwhelming number of pecans in them. I remember there was once a time where I didn’t like pecans (whaaaaa…?) but the flavor and texture they give is outstanding. Plus it kind of makes you forget about the lack of real butter (or bacon) you’re eating…or not eating.
The thing I love about these is that they were born out of necessity…a need for cookies to be in my system, and STAT. When that urge hits a hungry breastfeeding mom there’s really no stopping something from happening. And by something I mean cookies being made and devoured the instant they come out of the oven. Hey, food at this point is not necessarily being consumed because I have time to sit back and watch the cookies bake. When it’s time to cook and eat I’m going full steam ahead and not considering the consequences of a burned mouth or losing tastebuds.
So, while you’re making your batch of crazy-awesome vegan cookies do me a favor…maybe double it and send some my way? Who knows when the next frenzy will hit and it’s likely I’m going to need something to eat. STAT.
These cookies are incredibly variable and can have any number of mix-ins; I chose to use dried blueberries simply because that’s what I had on hand, but they would be delicious with any dried fruit, chocolate, or nuts you like!
- 4 Tbsp vegetable oil
- 1 flax or chia seed egg (1 Tbsp flax/chia seeds + 3 Tbsp warm water & let it sit for about 3-5 minutes to gel)
- 1 Tbsp vanilla
- 1 cup brown sugar
- 1 cup oats (I used quick-cooking, but old-fashioned rolled oats would be fine as well)
- 1/2 cup flour
- 1/4 cup pecans, ground finely in a food processor + 1/4 cup chopped pecans
- 1/4 tsp baking powder
- pinch of salt
- 1/4 cup dried fruit (raisins, cranberries, blueberries, etc)
In a medium bowl whisk together the oil, chia egg, vanilla and brown sugar until well mixed. Gently fold in the oatmeal, flour, ground pecans, baking powder and salt. Finally fold in the chopped pecans and dried fruit. Refrigerate for about 30 minutes. Preheat oven to 350; scoop the dough out by the tablespoonful onto a baking sheet lined with parchment paper or a Silpat. Bake at 350 for 10-12 minutes until golden brown on the bottom.