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vegan cowgirl cookies

not necessarily healthy by my standards, but they are the best cookies i’ve ever made.

crunchy outside, soft, perfect inside. i dusted these with toasted coconut flakes and added almond extract.

2 cups (280 g) light spelt flour

2 cups (200 g) old-fashioned rolled oats (not instant)

1/2 tsp (2.5 ml) baking powder

1 tsp (5 ml) baking soda

1/2 tsp (1 ml) sea salt

1-1/4 cups (225 g) non-dairy chocolate chips

1/2 cup (70 g) organic raisins

1/2 cup (55 g) coarsely chopped walnuts or pecans

1/2 tsp (2.5 ml) cinnamon

3/4 cup plus 2 Tbsp (210 ml) softened organic coconut oil or sunflower oil, preferably organic

1 cup (180 g) Sucanat

1/3 cup (80 ml) room-temperature applesauce

1 tsp (5 ml) pure vanilla extract

Preheat oven to 350F (180C). Line two cookie sheets with parchment paper, or spray with nonstick spray.

In a medium bowl, whisk together the flour, oats, baking powder, soda and salt in a large bowl. Add the chocolate chips, raisins, nuts, and cinnamon.  Stir to combine.  Set aside.

In a large bowl, mix the oil and Sucanat until well combined.  Add the applesauce and vanilla and mix again.

Add the dry ingredients to the wet, and mix just until all the flour is absorbed.  Use a small ice cream scoop or heaping tablespoon (20 ml) to place mounds of dough on the cookie sheets about 2 inches (5 cm) apart.  Flatten slightly.

Bake for 13 minutes, or until golden.  Makes about 3 dozen.

(Source: a-s-c-e-n-d)