24 Jun Vegan – Kitchen-Sink Drop Cookies
Dry Ingredients:
2 Cups (320g) C9 All-Purpose Baking Flour
1 Tsp (5g) Baking Soda
1 Tsp (4g) Baking Powder
½ Tsp (3g) Salt
½ Tsp (1.25g) Cinnamon
Wet Ingredients:
¾ Cup (150g) Vegan White Sugar
¾ Cup (150–160g) Brown Sugar (lightly packed)
1 Cup (227g) Vegan Butter
1 ½ Tsp (7.5g) Vanilla
2 Flax Eggs – see below for recipe
1 Cup (170g) Vegan Chocolate Chips
2 Cups (170g) Rolled Oats
1/3 Cup (26–28g) Flaked or shredded Coconut
1/3 Cup (50g) 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 flax 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 your hand or the bottom of a glass and bake at 350°F for 15–17 minutes.
*To make one flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of hot water.
Some Tips:
Measure your flour by gently spooning it into a cup and sweep off any excess.
Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.