These cookies are the delicious result of a few failed baking experiments of late. I have been trying my hand at vegan substitutions in some of my favourite recipes and I’ve made some real clunkers. Here are a just a few of the things I’ve learned:
1. Coconut oil as a straight butter replacement may make your berry muffins gummy and thin – yuck!
2. Apple sauce in place of eggs in a traditional chewy cookie recipe may result in cookies as thin and as full of holes as lace – weird!
3. Even the dog will turn his nose up at pancakes made with soy milk and ground white chia seeds – not good!
But I am nothing if not determined and baking is my very favourite thing to do. So I forged on, whisk in hand and I eventually turned out a healthy, yummy and kid-friendly cookie that is packed with nutrient dense foods and actually resembles a bakery-worthy dessert.
I called them “Monster Cookies” because of the amount of goodness I was able to pack into these babies – spelt flour, freshly ground almond meal, oats, pumpkin seeds, nuts, dried fruit, flax meal and chocolate.
Unfortunately because of the nuts these are not school-friendly but they do make an awesome after-school snack. They are chewy, crunchy and chocolatey. Mmmmmm…who could ask for anything more from a cookie?
And yes (in case you were wondering)- even the dog liked them!
3/4 cup of light spelt flour
1/4 cup arrowroot starch
1/4 cup almond meal (I ground raw almonds in my coffee grinder)
1 cup oats
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp xanthum gum
1/2 tsp sea salt
1 cup raw pumpkin seeds
1/2 cup raisins
1/2 cup chopped pecans
1/4 cup vegan chocolate chips (try Enjoy Life brand)
3 tbsp. of ground flax meal + 12 tbsp. water (flax eggs)
1/2 cup Earth Balance vegan margarine or organic butter, melted
1/4 cup extra-virgin olive oil
1/4 cup maple sugar
1/2 cup agave nectar
1 tsp pure vanilla extract
Preheat oven to 375 and line a large baking sheet with parchment paper.
Mix all dry ingredients together in a medium bowl. Add seeds, cranberries, nuts, raisins and chocolate chips and toss until covered in flour mixture.
Mix the flax and water and let sit for 5 minutes to get goopy.
Whisk together the margarine and oil. Add flax eggs and whisk for 1-2 minutes until thickened. Add maple sugar and agave and stir to combine.
Pour the wet ingredients into the dry and stir until well combined.
Drop spoonfuls of batter onto the parchment (approx. 1 tbsp. size) leaving space in between each cookie (I was able to put 12 on a regular sized baking sheet). Bake for 12 minutes.
11 thoughts on “Monster Cookies”
thank you for the comment about coconut oil…you are SO right. Bomber this week and they all went in the recycling!
I seriously hit the jackpot yesterday when receiving a little box filled with these cookies from you! The kids and I thought we had died and gone to heaven last night as we sat at the table indulging! I loved the texture and the right amount of crunchiness and chewiness in each bite! Now to see if I can replicate them, as nothing tastes as good as when it comes from your kitchen!
Natasha, Carter, and I send a big thank-you your way!
Yay! Glad you guys enjoyed them!
The ones you brought over the other night were awesome! My favourite cookie to date. My kids thought they were too healthy looking so they didn’t want to try, however to be nice and in the spirit of sharing, I let Dwayne have one. Then told him if he had more, it would wreck his waistline, so he hesitated….asked him to drive the boys to soccer and while he was gone I ate the whole plate! Sometimes you have to be sneaky!! Thanks!
I’m so glad you liked them Kim!
I made cookies for Christmas with Earth Balance, and they were fabulous. Looks like you’ve had luck with it too.
These look tasty and healthy 🙂
I appreciate you sharing what doesn’t work when substituting ingredients. I like to tweak recipes, but I hate wasting food. The cookie recipe looks great too!
It can be a lot of trial and error eh? Thanks for commenting!
Thanks for the tips! I find that sometimes replacing the butter portion with a much less amount of coconut oil is all right in vegan baking, =P I am biased it is one of my favorite butter substitute, heehee.
Oh thanks for the suggestion! Maybe I should try again with less coconut oil. I’ll keep you posted!