carringtonfarmsambassadorVanishing cookies? Yes, but not because they have the ability to disappear on their own, but because they are so good that they seem to do so. This is an adaptation of the recipe that appears on the inside of the lid of Quaker Oats (and one I've written about before). And even though I just made a different version of vegan oatmeal cookies, I decided to veganize this recipe for two reasons: first, because Grammy Eats was visiting and oatmeal raisin cookies are her favorite and second, because I was chosen to be an “All Good April” ambassador by Carrington Farms. All Good April aims to highlight their great products, including the extra virgin coconut oil and milled flaxseed I used in this recipe. I love Carrington Farms coconut oil so much, that I buy it in the huge tubs from Costco! It’s so versatile and absolutely delicious straight from the container. If you don't shop at Costco, you can buy Carrington Farms products online. (Keep up with all the All Good April posts by following Carrington Farms on Facebook, too.)

Note the obligatory Ikea towel. And it probably doesn’t show, but that’s an “L” glass with coconut milk beverage from So Delicious in it. 🙂

I wasn’t sure how these would turn out because the recipe calls for a lot of butter, for which I substituted the coconut oil. And I’ve never made a recipe with egg replacer that called for more than one egg. But I’m happy to report that these turned out fantastic. The taste is amazing. It’s not very coconutty, but there’s enough of a difference that you can discern it from butter. These cookie crisp nicely on the outside while remaining chewy on the inside. They are a bit looser than the standard recipe, though, so make note of that. Aside from the replacements, I also noted that you should use dark brown sugar, a bit more flour and these should be cooked longer than the original recipe. These are great for anyone who has an allergy or aversion to dairy and eggs. I also added a cup of pecans because that’s why my mom prefers.

And though I am thoroughly opposed to the very overdone foodblog cliché of cookie stacks, I couldn’t help but include this one because—for reasons I’m not entirely certain of—it reminds me of the gopher from Caddyshack. And now I hope you are doing the gopher dance in your chair as you read this.

"I'm alriiiiight, don't nobody worry 'bout me. You got to gimme a bi-ite..."
"I'm alriiiiight, don't nobody worry 'bout me. You got to gimme a bi-ite..."

Vegan Vanishing Oatmeal Cookies
yield: about 4 dozen cookies

2 tablespoons Carrington Farms Organic Milled Flax Seeds
6 tablespoons hot water
¾ cup Carrington Farms Organic Extra Virgin Coconut Oil, softened
¾ cup dark brown sugar, firmly packed
½ cup granulated sugar
1 teaspoon vanilla
1 ½ cups all-purpose flour (I use half whole wheat flour and half white flour)
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
3 cups uncooked oatmeal (you can use quick oats or old-fashioned oats)
1 cup raisins (optional)
1 cup chopped pecans (optional)

Pre-heat oven to 350F degrees.

In a small bowl, combine the flaxseed and water and stir vigorously. Set aside for about 10 minutes or until it becomes a gel.

Beat together coconut oil with the sugars until on medium speed until creamy. Add flaxseed gel and vanilla and beat well. Combine flour, baking soda, cinnamon and salt in a bowl and then add to the mixture and mix well. Stir in oats (about a cup at a time) and then raisins and nuts.

Drop by small spoonfuls (about an inch in diameter) on an ungreased cookie sheet and bake 12-15 minutes or until golden brown. Cool for a minute and remove to a wire rack to cool completely.


I've been looking for a cookie that's less cookie and more healthy snack for my daughter for a while now. She's a very picky eater, but will try just about anything that looks like a cookie, so I'm using that power with caution.


I put a little thought into it and wondered if I could use peanut butter in place of real butter in an oatmeal cookie. I'm used to making a lot of substitutions, but I wasn't sure about that one. So I googled some recipes and came upon this one on Well Vegan that got some really great feedback. Rave reviews, actually. So I decided to give them a try.

Of course, it wouldn't be me not to make a few changes (which I've noted). Even though I don't like peanut butter sweets, I didn't feel like the original recipe was peanut buttery enough, so I added an extra 1/4 cup. And I used chunky peanut butter because I thought that the texture would be nice. My husband didn't think they were salty enough, so I made one batch sprinkled with sea salt, which he loved, so I'll include that as "optional." But the real test was my daughter. I'm happy to report that she loved them! They are soft and chewy with a little bit of crisp on the edges. I think these will be around the house on a regular basis for a good snack. And for those who have peanut allergies, any nut butter could be easily substituted (but cut the amount back to 1/2 cup).

Chunky Peanut Butter Oatmeal Cookies
adapted from Well Vegan
yield: about 4 dozen

1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups quick oats
1/2 cup canola oil (I used melted coconut oil)
3/4 cup chunky peanut butter (heated until soft)
1/2 cup sugar
3/4 cup dark brown sugar, firmly packed
1/3 cup nondairy milk (I used So Delicious Coconut Milk Beverage)
4 teaspoons ground flaxseed or chia (I used chia)
1 1/2 teaspoons vanilla extract
flaked sea salt for sprinkling (optional)

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Stir in oats and set aside.

In a large bowl, beat together oil, peanut butter, sugars, milk, flax/chia seed and vanilla until smooth. Fold in the flour mixture with a spatual, about a quarter of the amount at a time.

Scoop up about a tablespoon of dough and roll into a ball. Place the ball onto the cookie sheet and flatten into a medallion about 2 inches wide, spacing about 1-2 inches apart (they do not spread much). Sprinkle with a tiny pinch of sea salt if desired.

Bake for 13-15 minutes at 350F, until the edges just begin to brown. Let cookies rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.



I must admit that just a couple of months ago, I'd never even heard of a cornmeal cake. That's what I derisively call sweet cornbread, actually. But my friend, Amanda of mentioned that she'd enjoyed an orange cornmeal cake made by Karl Worley of Biscuit Love Truck (and that I really needed to have it). I didn't get to have any of Karl's cake, but I decided to try making my own. I looked through all my cookbooks and didn't find a recipe, so I turned to the Google and discovered a very popular Martha Stewart recipe.


This recipe is also easy, which is not the case for many MS recipes and certainly not for most cakes. The most difficult part is zesting your orange. This recipe doesn't even require using an electric mixer. All you need is a whisk. If you don't have that, you can just use a fork. This is a great recipe to make with kids. Just make sure they don't overstir (just like with cornbread or pancakes).

Generally speaking, it's a bad idea to alter a cake recipe too much. Baking is an exact science. But I made a few adjustments to that recipe and got a really nice, pleasant cake. It's moist but not dense and not too sweet. That is partly due to using white cornmeal instead of yellow, but this is just not an overly sweet cake anyway.

The other adjustments I made included using a blood orange-infused olive oil (though I don't think it added much overall), adding a bit of vanilla extract and, most importantly, finely ground green cardamom. I also baked it in a 9-inch springform pan instead of an 8-inch round cake pan because that's what I have. If you use a cake pan, make sure it's got the contraption on the bottom to loosen the cake or line the very bottom with parchment so that this little guy will pop out nicely. If you leave it in the pan too long, it will sweat and stick. Keep that in mind. I've included some other notes as well following the recipe.


Orange Cardamom Cornmeal Cake
adapted from Martha Stewart Living Magazine's Everyday Food: Fresh Flavor Fast

1 1/4 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon freshly-ground green cardamom
1 cup sugar + 1/4 cup for dusting
zest of one orange
1/2 cup mild olive oil or canola oil
2 eggs
1/2 cup orange juice
1/4 teaspoon vanilla

In a small bowl, whisk together flour, cornmeal, baking powder, salt, and cardamom. Rub orange zest into sugar in a large bowl and whisk in the oil eggs, juice and vanilla until smooth. Add in flour mixture and whisk just to combine.

Brush an 8- or 9-inch round cake pan (or springform pan) lightly with oil (or oil sides and line bottom with parchment). Pour batter into the pan and sprinkle with remaining sugar. Bake at 375F in a pre-heated oven for 35-40 minutes, until the cake begins to pull away from the sides and a toothpick tester inserted in the center comes out clean.

Cool the cake in the pan on a wire rack for about 20 minutes. Then invert to a cake plate and back to the wire rack to cool completely.

- I used a tangelo for a really mild orange flavor. Two tangerines or several clementines would also work well. I may try two lemons next time, though.

- I added the cardamom because I really like it, but it's not necessary. And it's just a hint. Even folks who don't like cardamom usually liked the subtle flavor combined with the orange. To get one teaspoon of green cardamom, I put six whole green pods in a coffee grinder set to "fine."

- If you want a completely white cake, you can skip the vanilla, use only orange emulsion (instead of zest and juice) and 3 egg whites with the white cornmeal. Though I think the zest would make a completely white cake really pretty.

- No mixer and just two bowls (one of which was dry) made this cake so easy to clean up, which is a huge bonus to me.