Oatmeal Cookie Challenge

I must say, there is nothing like a good Cookie  Challenge to get my blood sugar spiking. This one is a healthy one, the oatmeal sitting a bit lower on the GI scale, so it should keep me from going over the edge.

Here is my entry for the Oatmeal Cookie Challenge at Savor the Thyme. Since it is from my Vegan Cook's Bible, it has no eggs, but once you try the flaxseed alternative, you might find you like it. Of course, you can definitely use an egg in place of the flaxseed.:

Oatmeal Coconut Cookies..a pat crocker original recipe

If you use spelt flour, the cookies will be thin, lacy and crisp. If you use all-purpose wheat flour, they will be a bit firmer, but still crisp around the edges. Don’t crowd the cookies because they spread and require lost of space on the baking pan. From The Vegan Cook's Bible (Robert Rose, publisher), with permission.

Preheat oven to 400° F (200° C)

2 Baking sheets

Makes about 2-1/2 dozen cookies

 

2 tbsp            ground flaxseed            

½ cup            rice milk or soymilk, divided            

¾ cup            spelt flour                        

½ tsp            baking soda                        

½ tsp            baking powder                        

¼ tsp             sea salt            

¼ tsp            ground nutmeg            

½ cup             solid coconut oil            

2/3 cup            brown sugar            

½ tsp            pure vanilla extract            

1 cup            large flake rolled oats            

½ cup            shredded coconut            

 

1. In a bowl, combine flaxseed and 3 tbsp of the rice milk. Stir and set aside for 10 minutes or until gelatinous.

 

2. Meanwhile, in a bowl, combine flour, baking soda, baking powder, salt and nutmeg. Stir well with a wire whisk or fork.

 

3. In a large mixing bowl, beat the coconut oil with the brown sugar. Beat in the remaining rice milk, vanilla and the flaxseed mixture. Stir the dry ingredients into the sugar mixture. Add the rolled oats and coconut and mix until combined.

 

4. Using 2 spoons, drop about 2 tbsp (dough onto baking sheets, about 2 inches  apart. Bake in preheated oven for 8 minutes or until lightly brown around the edges. Cool the cookies on the pan (about 10 minutes) before lifting on to a cooling rack.

 

 

Note:

Working with Coconut Oil – Non-hydrogenated, naturally saturated oil from coconuts does not contain trans-fatty acids. It is a significant plant source of lauric acid (anti-viral properties). Because coconut oil remains solid at room temperatures, it replaces butter for cookies and cakes, but is not as soft as butter at room temperature. For creaming, use a warm bowl and position it by the pre-heating oven, but do not put the bowl directly over heat because the coconut oil will melt quickly back into a liquid. However, if this happens, remove to a cooler spot and let it firm up again before creaming.

Refrigerate remaining coconut oil after opening.