Something of an homage, this recipe is a vegan version of a classic childhood treat. The brainchild of a hometown local named Evelyn, these generously-sized cookies are pillowy-soft, golden-brown and bursting with fresh cranberries.
In an effort to recreate their glory, we present you with our take on Evelyn’s legendary cranberry-oatmeal cookies. May they serve you well when you next find yourself with a dark cup of coffee and a few hours to while away the afternoon. This recipe makes 8 hefty cookies.
What You’ll Need
– 1 c. old-fashioned oats
– 1 1/2 c. flour
– 1 t. baking soda
– 1/4 t. salt
– 1/2 T. cinnamon
– 1/2 t. ginger
– 1/2 t. allspice
– 2/3 c. vegetable oil (I prefer sunflower)
– 1/3 c. brown sugar
– 1/4 c. maple syrup
– 2 T. almond milk
– 1 t. vanilla
– 1/4 t. almond extract
– 1 c. fresh (or frozen) cranberries, whole.
Preheat oven to 375 F.
Combine all dry ingredients – oats, flour, baking soda, salt and spices – together in a large bowl. In a separate bowl, mix together wet ingredients until incorporated. Next, add the wet ingredients to the dry, mixing thoroughly until well-combined. Fold in chopped cranberries.
Form the dough into palm-sized balls (about 1/4 cup), and smash them down using a fork or your fingers onto a large, greased baking sheet. Bake for 12 – 15 minutes, until lightly golden-brown. Cool, and serve with a pot of dark coffee or tea.
*Note: while baking you may notice some popping noises coming from the oven. Do not be alarmed! It is simply the sound of the cranberries taking on their cookie-based form.