Terrific Bake Sale Cookies! Whole and Oats Cookies from Whole Grain Vegan Baking
Large vegan cookies that are perfect for bake sales.
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
- 256 g 1 cup any natural nut butter or seed butter, such as smooth or crunchy natural peanut butter (I used Jif Natural)
- 1 ⁄4 cup 60 ml neutral-flavored oil (I used canola)
- 120 g 1⁄2 cup plus 2 tablespoons organic turbinado sugar or organic evaporated cane juice
- 120 g 1⁄2 cup plus 2 tablespoons Sucanat (found at Whole Foods)
- 6 tablespoons 90 ml vegan milk, more if needed (almond milk, soy)
- 2 teaspoons pure vanilla extract
- 240 g 2 cups whole wheat pastry flour
- 160 g 2 cups old-fashioned oats or quick cooking oats
- 1 teaspoon baking powder
- 1 ⁄2 teaspoon fine sea salt
- 50 g 1⁄2 cup chopped pecans (I used salted peanuts)
- 80 g 1⁄2 cup raisins or dried cherries (I used large dark chocolate chips)
Preheat the oven to 375°F (190°C, or gas mark 5).
Line 2 baking sheets with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with a paddle attachment, combine the nut butter, oil, sugars, milk, and vanilla.
In a large bowl, combine the flour, oats, baking powder, salt,pecans, and cherries.
Add the dry ingredients to the wet and mix to combine. Add extra milk, 1 tablespoon (15 ml) at a time, if the cookie dough is too dry and crumbly. It needs to be moist enough to hold together easily when pinched, without being too wet. Pack a 1⁄4-cup measure with dough (approximately 90 g per cookie, weight will vary with add-ins), place the dough on the sheet, and flatten slightly, because the cookies won’t spread much while baking. Repeat with the remaining dough, placing 7 cookies on each sheet.
Bake for 14 minutes, or until the cookies are golden brown around the edges. Leave the cookies on the baking sheet for minutes before transferring to a wire rack to cool. Let cool completely before storing in an airtight container, at room temperature or in the refrigerator.