Vegan – Kitchen-Sink Drop Cookies

Vegan – Kitchen-Sink Drop Cookies

Dry Ingredients:

2 Cups                                   C9 All-Purpose Baking Mix
1 Tsp                                      Baking Soda
1 Tsp                                      Baking Powder
½ Tsp                                    Salt
½ Tsp                                    Cinnamon

Wet Ingredients:

¾ Cup                                   Vegan White Sugar
¾ Cup                                   Brown Sugar (lightly packed)
1 Cup                                      Vegan Butter
1 ½ Tsp                                 Vanilla
2                                              Fax Eggs -see below for recipe

1 Cup                                     Vegan Chocolate Chips
2 Cups                                   Rolled Oats
1/3 Cup                                 Flaked or shredded Coconut
1/3 Cup                                 Dried Cranberries or Raisins

Batch Weight: ~24 cookies

Method:

  • Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
  • Sift together dry ingredients in a medium bowl, set aside
  • In a separate bowl cream butter, sugars, and vanilla together until light and creamy.
  • Add VEGAN flaxseed eggs* to the butter, sugar and vanilla and mix until incorporated.
  • Add dry ingredients and mix until well incorporated.
  • Fold in chocolate chips, oats, coconut and cranberries
  • Form into balls, drop onto a baking sheet and flatten lightly with you hand or bottom of a glass and bake for 350F for 15-17 minutes.

*To make one flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of hot water.



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