My boyfriend's current favorite cookie is a variation of vegan homemade Samoas that we made this past October. These cookies are chewy, sweet & densely packed with flavor. The brown rice syrup adds an irreplaceable peanut-buttery richness & the oats add just the right amount of chew. These cookies are pretty pretty pretty-darn good! I easily ate three in one sitting.
Mr. T's Favorite Cookie
1 cup liquid sweetener (brown rice syrup, maple syrup, etc + molasses)
1/2 cup oil (extra-virgin coconut oil)
1 tsp vanilla extract
1 cup whole wheat pastry
1/4 cup whole spelt flour
1/4 cup oat flour
1/4 cup brown rice flour
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
1 1/2 tsp baking powder
1 1/2 cup quick-cook rolled oats
3/4 cup - 1 cup unsweetened shredded coconut
1/4 cup dried cranberries, roughly chopped
1/4 cup raisins, roughly chopped
1/8 cup carob chips
1/4 cup caramel candy, chopped into smaller pieces
- Preheat oven 350F. Line cookie sheet with parchment paper.
- In a large bowl, mix together liquid sweeteners, oil & vanilla extract until thoroughly combined.
- In a medium bowl, thoroughly combine flours, salt, spices & baking powder.
- Add oats, coconut & filling (dried fruit + chips + candy).
- Slowly incorporate the dry ingredients into the wet & stir until just combined.
- Roll dough into (60 grams each) balls & slightly flatten, cookies will spread.
- Bake for 14 - 17 minutes & do not overbake for chewy cookies.
- Remove from oven & allow to cool on baking sheet for a few minutes. (If caramel is still sticky, place cookies in the fridge for a few minutes until cookies are easily removed from parchment paper.)
- Move to cooling rack.
- Makes 18 - 20 large cookies.
**The cookie flavors will be more prominent the second day.