I love fall. I’m an October baby, so I guess it’s sort of my birthright. My favorite is when the temperature is hovering in the 60s; jeans and t-shirt weather. No bulky jackets, just a light sweatshirt if it gets chilly. Perfect. Then there’s the leaves changing color, the apple and pumpkin picking, apple cider…and my Uggs. Sorry, don’t care if you think they’re ugly, they’re comfortable.
And just for the record, I think Starbucks Pumpkin Spice Lattes are kind of gross. Whoooops.
Anyway, it’s been a dismal, rainy week. Goody goody gumdrops, there’s a hurricane heading up the east coast sending plenty of raindrops ahead, scouting the area out before its arrival. Little Miss and I have run a few errands, but overall we’ve been hunkered down in the house. We’ve done some housework, some playing and practice walking up and down the hallway, and my favorite when it’s getting chilly, some baking!
Now I’m not actually vegan, but these cookies are. Because my husband can’t handle dairy, we always have cashew milk in the house instead and I happened to run out of eggs (Little Miss has taken to having a scrambled egg with parmesan each morning), so straight vegan seemed like the way to go. I started out with The BEST Vegan Chocolate Chip Cookies from Daily Rebecca and made some tweaks. Tweaking “the best”?! Crazy, I know, but stay with me. I actually made them once following the original recipe and they were good, but the general consensus around here was that they just needed…something more. So in the second batch I made some additions and changed a few quantities and the final product was good. Like, really good. They came out of the oven soft and stayed soft. 2 days in zip lock bags and they were still soft and lovely.
Ready for the recipe? Make sure to buy vegan chocolate chips for these cookies to be truly vegan. No eggs. No dairy. You can substitute the cashew milk for another similar substance, I just tend to have cashew milk in the house.
I used my KitchenAid to mix, but you can easily do this by hand. And hey look, this recipe stars coconut oil! Remember that coconut oil is solid when it’s cooler, but it’ll melt down as it warms up.
Vegan Cherry, Chocolate Chip, Oatmeal Cookies
Cook time: 14 minutes, makes 27 cookies
- 1/2 cup coconut oil
- 1 cup brown sugar
- 1/2 cup cashew milk
- 1 tablespoon vanilla extract
- 1 3/4 cups flour
- 1/4 cup organic rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup mini chocolate chips
- 1/4 cup dried cherries, roughly chopped
- Pre-heat your oven to 350 degrees
- Cream together the coconut oil and brown sugar, then add the cashew milk and vanilla
- In a separate bowl mix the flour, baking soda, baking powder, salt and cinnamon
- Combine the wet and dry ingredients and mix well, then fold in your oatmeal, mini chocolate chips and roughly chopped dried cherries
- Use a tablespoon or approximate; scoop balls of dough and place them onto your parchment paper or silpat, flatten slightly
- Bake for about 14 minutes, checking periodically. When done there should be a slight browning around the edges and the tops should be set
- Let cool on the pan for up to 5 minutes before transferring to a wire rack to finish cooling
And that’s it! Easy, vegan and super yummy. I think the cinnamon just gives it a subtle extra warmth which is really nice. Try mixing in cranberries instead of cherries for a more autumnal kick. Enjoy!
Edited to add: I made these cookies again with expeller pressed coconut oil rather than cold press because it was what was in the house I was at. The cookies still came super yummy, but much flatter and crispier. Be prepared for variations based on your ingredients!