Vegan Spiced Oatmeal Cranberry Cookies
During the holidays, it feels like the perfect time to hole up for the evening on the couch with a big mug of tea and some hearty, delicious cookies. Normally, my tastes for Christmas cookies are anything shortbread or chocolate flavour, but after my first experience eating pumpkin pie this Thanksgiving, I have been all over anything with spicy and complex flavours. I had this recipe sitting in my notebook for a couple of years before finally taking it on this year. For this recipe, you'll need:
- 3/4 cup margarine
- 1/3 cup sugar (I used cane sugar)
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1/2 cup soy/almond/rice milk
- 1 cup flour
- 1/2 tsp baking soda
- 1/4 tsp ginger powder
- 1/4 tsp cloves
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 cups quick cooking or rolled oatmeal
- 1 cup dried cranberries
1. Cream together the margarine and sugars until smooth. Add vanilla and milk and mix well.
2. Add flour, baking soda and spices until well mixed.
3. Stir in oats and cranberries. I prefer to chop the cranberries into smaller pieces so there are more of them in the cookies and are easier to eat.
4. Spoon 1 1/2 inch balls onto an ungreased cookie sheet and bake 10-15 minutes at 350 degrees Fahrenheit or until done.
When I gave my sister a spoonful of the batter to try, she said, "these taste like Christmas!" These really have the traditional spicy holiday flavour, mixed with a bit of the crunch of the oatmeal and the soft, tangyiness of the dried cranberries. From years of baking cookie experience, most guys will turn down super sugary treats but will eat any sort of oatmeal flavoured cookie, so I think these are a great idea for holiday family gatherings.