When John and I were planning our wedding, we tried to adopt somewhat of a healthy lifestyle; I use the word healthy very loosely. One thing I became obsessed with was vegan oatmeal raisin cookies from Whole Foods. Those cookies are ridiculously tasty and so addictive. I later found out that they had more calories in them than the regular oatmeal raisin cookies, which is probably why they tasted so good. At any rate, I was finally convinced that not all vegan foods were gross. I’ve tried and cooked some vegetarian dishes and had a pretty successful time with it but vegan was never something I felt a need to get into. I can think of many reasons but the only one that really mattered was: cheese.

I love cheese. Who doesn’t love cheese? I know that vegan cheese exist but does that really even sound good to you…vegan cheese? I didn’t think so. Anyway, I know we’re not talking about cheese here but if there’s anything that’ll get me to start trying vegan dishes, it’s dessert. So I’m doing things a little different and having dessert first! These cookies are not bad and I was a little shocked that I liked them as much as I did. When the recipe calls for flaxseed, I wasn’t too sure what I was getting myself into but the results weren’t horrible so I think this was a successful attempt at a vegan cookie.

Recipe adapted from Love and Lemons

1 tbsp. ground flaxseed
3 tbsp. warm water
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 coconut oil + 2 tbsp., softened
1/2 cup brown sugar
1 tsp. pure maple syrup
1/4 cup rolled oats (not instant oats)
1/4 cup semisweet chocolate chips
Almond milk, optional

Heat oven to 350 degrees; line a baking sheet with parchment paper.

In a large mixing bowl, add flaxseed and warm water; stir until combined. Set aside.

In a medium bowl, sift together the dry ingredients: flours, baking soda, salt, cinnamon and nutmeg.

In the large mixing bowl (with the flaxseed), add coconut oil, sugar and syrup. Mix together until smooth. Gradually add the dry ingredients; mix well. If the batter is too thick add one or two tablespoons of almond milk.

Stir in the chocolate chips and oats. Scoop out a ball of dough onto a cookie sheet.

Bake 8-10 minutes or until the cookies are golden brown.

The hint of nutmeg and cinnamon remind me of Christmas. These cookies aren’t too sweet and can be enjoyed with a warm cup of coffee.

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