My husband and I felt like baking some cookies tonight, but our pantry is badly in need of re-stocking. Most of the cookie recipes I use call for pure maple syrup or maple sugar crystals, and we have very little left of either. Also, I'm running out of a bunch of other things, including Earth Balance and oil, and I haven't wanted to go shopping out in the cold. What this means is that I couldn't use any of my usual recipes, and had to make something up entirely! I didn't know if the results would be vile, but we're actually rather pleased. They reminded us a bit of the mildly sweet vegan scones from Whole Foods, sort of a combination of the oatmeal and chocolate chip varieties. They were not too sweet, and a bit crisp on the outside, but mainly chewy.
1/2 cup Earth Balance 1 cup natural brown sugar 3 tsp. Ener-G egg replacer + 4 Tbsp water (or substitute two eggs) 1 teaspoon vanilla 1/2 cup almond milk 1/2 cup oat flour 1 cup spelt flour 3 1/2 cups oats 1 tsp baking soda 1 tsp cinnamon 1/4 tsp salt 3.5 oz. bar Lindt 70% dark chocolate, chopped 1/2 cup pecans, chopped 1/2 cup unsweetened dry coconut
Cream together Earth Balance and brown sugar. Blend in egg replacer mixture, vanilla and almond milk. Blend in flours, oats, baking soda, cinnamon and salt. Fold in chocolate, pecans and coconut. Drop by very heaping tablespoons until parchment-lined cookie sheets. Press balls of dough down into circles. Bake at 350 until lightly golden brown (about 20 minutes). (Makes about 36 cookies, 2" in diameter) Serve warm.