Thursday, January 28, 2016

We only recently started getting snow here in the Northeast. It was sort of a blessing until we were all like, snow and cold, what is happening?! Well, here in the Propah household we like to make the best of things, even a snow day at home with the boys. asked me to share with you a "Snow Day" activity that keeps things SPECTACULAR! You gotta keep kiddos + dogs + husbands alike busy on a snow day and what better way to do that then by baking cookies and then feeding them? Not only does food speak to the soul but the work you put into it is greatly appreciated! This vegan oatmeal cookie, with cranberries and walnuts, is a little more time consuming of a recipe and has some specialty ingredients but totally worth it in the end. We love it because #1 it is delicious #2 it covers some bases when baking for friends with dietary restrictions and #3 it is delicious.  I really like for some amazing tips and recipes if this is the type of thing that interests you. This recipe was tweaked from one of their's and it does NOT disappoint... so as the snow is falling, and the husband is clearing it, the babe and I get to baking! Note: If you're letting your kids help with the baking, wash those grubby little hands until they are squeaky clean!


2 ½ Tablespoons golden flax meal (an egg replacer)
6 Tablespoons water
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1-2 pinches cinnamon
1 pinch nutmeg
1 cup (2 sticks) Earth Balance margarine, room temp
1-3 teaspoons vanilla, almond or orange extract, I've use them all and all are great!
1 cup granulated white sugar
1 cup packed brown sugar
2 cups oats
1 cup dried cranberries
1 cup chopped walnuts or pecans (optional)

Preheat your oven to 400F (204C). Mix the flax and water in a small bowl and let it gel up.

Combine the flour, baking soda, baking powder, salt and spices in a medium mixing bowl.

Beat the Earth Balance in a separate medium mixing bowl until softened. Beat in the flax meal mixture until well combined and then add your vanilla/almond extract then adding the sugar. Mix in the flour with a rubber spatula then mix on low for 5 seconds. The batter will be thick and believe me when I say that this is where the muscles come in unless you plan to use a counter top mixer, which isn't completely necessary.

Stir in the oats, cranberries and pecans. In my opinion, just wash your hands really well and dig in to get everything combined really well. It's the quickest way to reach your end goal, delicious cookies!

Drop by the rounded Tablespoon onto a parchment paper-lined cookie sheet, roll into balls and place 2 inches apart. If you have extra dough, try to keep it cool between batches. Bake for 11 minutes or until golden brown. Make sure to watch your sheets just in case as the parchment paper will eventually start burning if left baking too long. Cool the cookies on their sheets for 1 to 2 minutes then transfer to cookie racks and cool completely. This recipe makes 15 to 20 Vegan Cranberry Oatmeal Cookies which are great as a snack, for breakfast or well, anytime really... especially a snow day!

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