Who would have thunk it that Cher from Clueless, who already had a pretty sweet life – like totally kissing on cutie Paul Rudd – could bake up a mighty mean cookie. Okay, so it’s the actress Alicia Silverstone who has this cookie in her vegan cookbook and it’s Oprah’s website that I have to thank for the recipe. This cookie not only has star power but it’s probably the best oatmeal cookie I’ve ever eaten in my life. Yup, I’m trumping it as The Best.
I wanted to satisfy a late-night cookie craving and these fit the bill. I was out of eggs, so a vegan recipe sounded perfect. The original recipe called for walnuts and dried plums (hmmm, does she mean prunes?), but I went with dried cranberries, coconut and pepitas which I think took this cookie over the top. Instead of using sugar, the recipe calls for maple syrup for the sweetness and I think this helps with the texture. The texture was perfect – crispy along the edges and chewy in the middle. Not only did they taste great, but they were easy to put together.
One quick tip. Instead of dropping the batter from a tablespoon, I found the dough was really easy to handle, so I just picked up a spoonfuls worth and rolled it between my hands into a ball. Each ball went on the cookie sheet, spaced about 2 inches apart from one another and I flattened each ball slightly with my fingers. I think this is why they look so pretty and are so evenly sized.
vegan oatmeal fruit & nut cookies
(recipe adapted from Alicia Silverstone)
1 c organic oats
3/4 c all-purpose flour
1/3 c brown sugar
1 t cream of tartar
1 t baking soda
1/2 t fine sea salt
1/3 c maple syrup
1/2 c canola oil
1 t vanilla extract
1 t cinnamon
1 pinch nutmeg
1/4 c dried cranberries
1/4 c pepitas
1/4 c unsweetened coconut flakes
Preheat oven to 350F.
In a large bowl mix together the first 6 ingredients (the oats through to the salt). Stir in the maple syrup, oil, vanilla and spices. And then combine the dried cranberries, pepitas and coconut. Use your hands to shape dough into tablespoon sized balls. Place balls onto a prepared cookie sheet, spaced 2″ apart and slightly flatten the balls with your hands. Bake for 8-12 minutes or until tops are slightly golden. Let cool on tray for 5 minutes before transferring onto a wire rack to cool completely. Makes about 12 cookies.