Happy Friday!!!
I am definitely looking forward to a pretty calm relaxing weekend (well, I’m trying to make it calm and relaxing, but we’ll see what actually happens!) to recoup from last weekend.
I already mentioned the mass birthday celebrations from last weekend, but I did not mention cookies!!!
On Sunday, I went to a vegan cookie exchange with Team Veg (my vegan running group)! A bunch of lovely vegan friends got together, brought a batch of cookies, and traded goods. Who doesn’t want to come home from a great dinner with friends carrying a bagful of cookies?!
My loot (okay, this is after I ate a couple). Yum.
I contributed oatmeal cookies with dried apricots and macadamia nuts. Yummy crunchy-yet-chewy cookies with bright summery flavors of apricot and macadamia nut to warm up your winter.
yields 24 cookies
1 C flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 egg replacer
1/4 C Earth Balance margarine, softened
1/2 C packed brown sugar
1/4 C pure maple syrup
2 t vanilla extract
1 1/2 C oats
1/2 C dried apricots, chopped1/2 C macadamia nuts
optional: 1/4 C candied ginger, chopped**
** This was a brilliant idea from one of my fellow foodie teammates, Lacey. I am definitely going to try that next time I make these…perhaps I should bake tomorrow 😉 If you do add this, you may need to add a splash of soy milk or other liquid to help bind the cookies together.
Preheat oven to 350 degrees.
Sift together flour, baking powder, baking soda, and salt. Set aside. Mix up your egg replacer and set that aside too.
Using electric beaters, mix the margarine with sugar, maple syrup, and vanilla extract. Mix the dry ingredients in in two batches. Then fold in oats, apricots, and nuts.
Drop spoonfuls of the dough onto a baking sheet (either lined with a silicone mat or sprayed with cooking spray). Even if the dough looks like it’s crumbling apart, it really bakes pretty well into a solid cookie, just make sure you have one lump. Leave a good inch and a half between cookies, they’ll spread out.
Bake for 15 minutes. Let sit a minute before you move them to a cooling rack. Share with a friend! But hurry before you eat them all 🙂
Nutrition facts per cookie: Calories: 78; Calories from Fat: 20; Total Fat: 2.2g; Saturated Fat: 0.6g; Sodium: 96mg; Total Carbohydrates: 13.1g; Dietary Fiber: 0.7g; Sugars; 5.3g; Protein: 1.3g
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