Tastē Tuesday~ It has been cool and rainy in my neck of the woods - perfect for a little baking. I must preface this recipe by saying that vegan doesn't always mean healthy. These cookies have fat and sugar just like any other cookie, it just all happens to be plant based except for the chocolate chips and hence the vegan*ish! I had a half of a bag of regular chocolate chips on hand so I used those, but with the substitute of vegan chocolate chips (Trader Joe's sells a semi-sweet bag), you have a vegan chocolate chip cookie that is scrumptious.
My family loved the texture and crunch provided by the rice cereal, oats, pecans, and shredded coconut. They disappeared pretty quickly, and I know I will be making another batch sooner rather than later. Since they are dairy and egg free (and can easily be nut-free as well), these cookies are great for potlucks or parties where food allergies might be an issue. If you have no reason to be vegan or avoiding specific foods, make them just because they are a yummy treat! Check out the notes below the recipe for a few tips.
My family loved the texture and crunch provided by the rice cereal, oats, pecans, and shredded coconut. They disappeared pretty quickly, and I know I will be making another batch sooner rather than later. Since they are dairy and egg free (and can easily be nut-free as well), these cookies are great for potlucks or parties where food allergies might be an issue. If you have no reason to be vegan or avoiding specific foods, make them just because they are a yummy treat! Check out the notes below the recipe for a few tips.
Vegan...ish Cowgirl Cookies
Adapted from weelicious.com
Yield: 24 cookies
Ingredients:
1 tablespoon ground flaxseeds
3 tablespoons water
1/2 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup old-fashioned rolled oats (instant or regular)
1/3 cup Rice Krispies
1/2 cup semisweet chocolate chips
1/3 cup pecans
1/3 cup shredded coconut
Directions:
Preheat oven to 375 degrees. In a small bowl, mix together the ground flaxseeds and water. Allow to sit for 5 minutes.
In the bowl of a stand mixer or with a handheld mixer, cream together the shortening and sugars. Add the flaxseeds and vanilla mixing to combine.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, oats, nuts, and coconut. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in rice krispies and chocolate chips until well combined.
Using a cookie scoop or 2 tablespoon measuring spoon, scoop up dough and place it on a silicone mat or parchment-lined baking sheet. Bake 10-12 minutes, until lightly golden and set.
Tidbits
1. Make sure you use ground flaxseeds. Stores sell both whole seeds and ground seeds - you want them finely ground.
2. Buying sticks of vegetable shortening makes for quick and clean measuring of the shortening versus the tubs that require a measuring cup.
3. I like the pecan/chocolate combo. However, walnuts can also be used. If you want a nut free cookie but still want some additional crunch, substitute sunflower seeds.
Vegan...ish Cowgirl Cookies (printable recipe)
Adapted from weelicious.com
Yield: 24 cookies
Ingredients:
1 tablespoon ground flaxseeds
3 tablespoons water
1/2 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup old-fashioned rolled oats (instant or regular)
1/3 cup Rice Krispies
1/2 cup semisweet chocolate chips
1/3 cup pecans
1/3 cup shredded coconut
Directions:
Preheat oven to 375 degrees. In a small bowl, mix together the ground flaxseeds and water. Allow to sit for 5 minutes.
In the bowl of a stand mixer or with a handheld mixer, cream together the shortening and sugars. Add the flaxseeds and vanilla mixing to combine.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, oats, nuts, and coconut. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in rice krispies and chocolate chips until well combined.
Using a cookie scoop or 2 tablespoon measuring spoon, scoop up dough and place it on a silicone mat or parchment-lined baking sheet. Bake 10-12 minutes, until lightly golden and set.
Tidbits
1. Make sure you use ground flaxseeds. Stores sell both whole seeds and ground seeds - you want them finely ground.
2. Buying sticks of vegetable shortening makes for quick and clean measuring of the shortening versus the tubs that require a measuring cup.
3. I like the pecan/chocolate combo. However, walnuts can also be used. If you want a nut free cookie but still want some additional crunch, substitute sunflower seeds.
Vegan...ish Cowgirl Cookies (printable recipe)
RSS Feed
