I am so relieved and happy that these cookies turned out. I found myself in a funk today. And apparently, it’s catching ’cause Moe looks to have it:
He probably smelled these amazing cookies and knew he couldn’t have any. Sorry, Moe. Anyway, missed my workout this morning and struggled some more with an essay I’ve been trying to write for the last four years. Yes, that’s four years. Then, to add insult to injury, dinner turned out to be a disaster. Awful. By far the worst results of anything I’ve attempted since the ill-fated red velvet cake nearly a year ago. I could have easily called it a night, but instead, I picked myself up by my bra straps and dusted my vegan-self off because I’ll be damned to go nighty-night after today. These are my Redemption Cookies. I swaggered into the kitchen and started pulling stuff out of the pantry, grabbed a bowl and got to work. One bite and not only did I feel the fog lift, I felt redeemed after that horrendous dinner. Talk about cookies for the soul.
INGREDIENTS:
1 C flour
1/2 tsp baking soda
1-1/2 C rolled oats
1/2 C Earth Balance margarine
Egg Replacer (and water) for one egg
1/2 C sugar
1/2 C brown sugar
2 Tbs agave
1 tsp vanilla
1/2 C fresh blueberries
1/2 C dried cherries, chopped (I think I’ll call them “cheeries” for this recipe)
2 tsp cinnamon
1 tsp cardamon
1 tsp ginger
1 tsp cloves
1/2 tsp fennel seeds
DIRECTIONS:
Preheat oven to 350. Using an electric mixer, cream together the butter and sugars. Add the egg-replacer/water mix, agave, and vanilla. In a medium bowl, combine the dry ingredients.
Little by little, add to the butter/sugar mixture. Fold in the blueberries and cherries.
Drop onto a baking sheet lined with foil. (For the first batch, I lightly sprayed the foil with cooking spray since I wasn’t sure if they’d stick, but just go with the foil.)
Bake for 8-10 minutes, or until the edges begin to brown. Let them cool a few minutes before removing to a cooling rack, then thoroughly enjoy. And feel better. And redeem yourself from any minor infractions you committed during the day. They are guarantee to turn things around for you. 🙂 Makes 32-34 soul-good cookies.
- 1 C flour
- ½ tsp baking soda
- 1-1/2 C rolled oats
- ½ C Earth Balance margarine
- Egg Replacer (and water) for one egg
- ½ C sugar
- ½ C brown sugar
- 2 Tbs agave
- 1 tsp vanilla
- ½ C fresh blueberries
- ½ C dried cherries, chopped (I think I'll call them "cheeries" for this recipe)
- 2 tsp cinnamon
- 1 tsp cardamon
- 1 tsp ginger
- 1 tsp cloves
- ½ tsp fennel seeds
- Preheat oven to 350. Using an electric mixer, cream together the butter and sugars. Add the egg-replacer/water mix, agave, and vanilla. In a medium bowl, combine the dry ingredients.
- Little by little, add to the butter/sugar mixture. Fold in the blueberries and cherries.
- Drop onto a baking sheet lined with foil. (For the first batch, I lightly sprayed the foil with cooking spray since I wasn't sure if they'd stick, but just go with the foil.)
- Bake for 8-10 minutes, or until the edges begin to brown. Let them cool a few minutes before removing to a cooling rack, then thoroughly enjoy.
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Those look delicious! Have you considered using applesauce or soy yogurt?
Definitely, I just didn’t have any on hand (the night before grocery day). I like using applesauce for muffins. I also use coconut yogurt for stuff, too.