Baking definitely involves quite a bit of experimenting and chemistry. When creating new recipes, I can often post my savory dishes after one try, but with baking, it takes me at least a couple before it’s a dessert that I want to eat over and over again (and thus share online). Although let’s be honest- I tend to demolish my “fails” pretty quickly too. So as per usual, this was my 2nd take on this cookie, but I’m so glad I found the right scientific combo because this may be my new favorite go-to cookie!
These are kind of like trail mix on crack- all the deliciousness of Gorp rolled into a delectable cookie. (Side note: Is my family the only one to call trail mix “Gorp”? Or is this a Seattle thing or a Girl Scout thing? 2nd side note: I didn’t know until my adult life that it stood for “good old raisins and peanuts”. So maybe this isn’t Gorp…) Anyway- I was also very excited to make a vegan/gluten-free/soy-free cookie that tastes so delicious and “normal”- the texture is just like my favorite childhood oatmeal cookies- chewy and sweet with the added crunchiness of the CCW (my replacement for Gorp here).
As you will see in the recipe directions, I highly encourage eating the dough as you go along. There are no eggs, so those of you who are typically cookie-dough-phobic, here is your chance! I based the number of cookies made (30) on my first batch (in which I shockingly abstained from eating the dough) and also this time based on subtracting the spoonfuls I ate during the process.😉 You could definitely substitute other dried fruit and nuts here if you have certain preferences or ones on hand. Also feel free to make these cookies larger, I just make them small so I feel slightly less guilty when I eat 3 at a time. Also easier to share this way! That’s all for now…Enjoy your new science experiment!
- 3/4 cup all-purpose gluten-free flour (I used Bob’s Red Mill)
- 1 cup oats (gluten-free)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup brown sugar
- 1/4 cup vegan butter, softened (I used Earth Balance soy-free butter stick)
- 1 tsp vanilla
- 1 tbsp flax seed meal + 3 tbsp water, combined
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips (vegan)
- 1/2 cup dried cranberries
- Preheat oven to 350 degrees.
- Mix together dry ingredients (flour through salt) in a small bowl.
- Using an electric mixer, beat softened butter and sugar together in a large bowl, until creamy.
- Add vanilla and flax/water to mixture and beat well.
- Slowly add the dry ingredients, mixing well and scraping down sides as needed.
- Add in the walnuts, chocolate, and cranberries. Stir in with wooden spoon.
- Eat some dough! There are no eggs- so completely safe and YUMMY.
- Roll small (1 inch) balls of dough and place 12 on a lined or buttered cookie sheet. (Tip: dough is sticky, so may help to have a small bowl of water to dip fingers in before rolling.)
- Press down on each cookie dough ball slightly, to make thick pancake shape.
- Bake for about 10 minutes or until edges just barely start turning golden brown.
- Let sit for 1-2 minutes then use spatula and carefully transfer to wire rack to dry.
- Enjoy warm or cooled!