Vanishing 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.)
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.
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.