What a gross day here in Long Island, made even grosser by the fact that I have spent my Saturday driving around running errands in the cold rain, and doing the loads and loads of laundry building up in my basement.
I gave myself a break by trying out a recipe from my brand, spanking new cookbook that I recently purchased at Barnes & Noble – Vegan Cookies Invade Your Cookie Jar, by the same lovely ladies that have brought us Veganomicon, Isa Chandra Moskowitz and Terry Hope Romero. Vegan Cookies is such an adorbs little book – it makes me want to eat (soy)milk and cookies every time I look at it. I got this book because I love Veganomicon so much, mostly because the recipes taste good don’t contain too many weird ingredients, so I figured Vegan Cookies would also produce good tasting food without 15 trips to Whole Foods to round out the ingredient list.
I was right! Vegan Cookies is a success so far. Those pretty cookies pictured at the top of the post? They are vegan Cranberry Almond Cookies, which are an adaption of one of the cookies featured in the book. They are soft and chewy, just like a “real” cookie and look like they are made with lots of butter and eggs but they’re NOT! Hooray! This is why I’ve eaten 4 of them already today.
Here’s the recipe! Make on a rainy Saturday :)
Cranberry Almond Cookies (adapted from Vegan Cookies Invade Your Cookie Jar)
Ingredients:
1/3 c. canola oil
1/3 c. sugar
1/3 c. firmly packed brown sugar
3 tbsp. almond/soy milk
2 tsp. ground flax seeds
1 tsp. pure vanilla extract
1/2 tsp. almond extract
1 c. Aunt Jemima Self-Rising Flour (or any all-purpose flour)
1/4 tsp. baking soda
1/4 tsp. salt
3/4 c. slivered almonds (or almonds coarsely chopped)
3/4 c. dried cranberries
Pre-heat oven to 350 degrees. Line two baking sheets with parchment paper.
In a large bowl, use a fork to vigorously mix oil, sugars, almond milk, flax seeds, and extracts. Sift in flour, baking soda, and salt and mix. When ingredients are mostly combined, add the almonds and cranberries and mix until thoroughly combined.
Drop cookies by generous tablespoons onto the baking sheets, about 2 inches apart. Bake for 10-12 minutes, until the edges begin to brown. Let the cookies rest on the baking sheet for 5 minutes before transferring them to wire racks to complete cooling.
Enjoy :)
