Sundays are my zen days. I love waking up early for mass, and taking the time to indulge in a nice brunch with friends, or even just my parents. Breakfast is undeniably my favorite meal–who doesn’t love pancakes or waffles? Anyways, this past Sunday I was treated to a lovely brunch with Erin at our favorite vegan restaurant, Pomegranate Cafe.
Arguably, Pom’s most mouth watering delicacies are its desserts. They have a case of baked goods right at the front of the shop and after exercising some EXTREME self-control Erin and I left the store without any treats to-go. But that didn’t mean there was any lacking of treats this weekend- ohh no definitely not!
After coming back home to relax and watch La La Land, we decided to make a batch of oatmeal cookies. Now don’t get me wrong, I love a good oil-free, refined sugar-free, fat-free, 100% natural, whole foods, dessert–but this particular day I felt like throwing all of that out the window and just making the most decadent cookie possible. And let me tell you, these cookies delivered!
So chewy. So flavorful. So cinnamon-y. So, dare I say, rich.
These cookies are an absolute TREAT and I couldn’t help myself but share the recipe. I adapted the cookies from a Golden Barrel recipe , and I sort of just threw in as many cranberries, chocolate chips and walnuts as I wanted. The measurements here make 18 jumbo cookies (and by Monday afternoon, there were only 5 left!)
- 1 cup Earth Balance vegan butter
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 flax eggs (2 tbs ground flaxseed mixed with 5 tbs water)
- 2 tbs blackstrap molasses
- 1 tsp vanilla
- 1 & 1/2 cups of gluten-free all purpose flour (I used Pamala’s)
- 3 cups rolled oats
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 4 tsp cornstarch
- As many nuts, chocolate chips & dried fruit as you want!
- Preheat the oven to 350 F
- Cream together the butter, sugars, flax eggs, molasses & vanilla
- Mix together the flour, oats, cinnamon, salt, baking soda & salt
- Combine the wet and dry ingredients together
- Throw in as many mix-ins as you would like
- Using an ice cream scoop, scoop out the cookies (6 on a sheet) and then flatten them
- Bake for 17-19 minutes, let cool on the pan for 2 mins before transferring to a cooling rack