Kitchen Sink Cookies

These cookies include everything but... dairy. What did you think I was going to say?

This recipe makes about 2 dozen cookies - so bring to your next family meeting or recreational activity - they are sure to be a hit!

2 c quick-oats

2 c all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2/3 c melted vegan margarine (I used Earth Balance :)

2/3 c sugar

3/4 c brown sugar

1/2 c soy milk (or non-dairy milk of choice)

1 1/2 tsp dry egg replacer (not mixed with water) OR 1 tbsp ground flax seeds

1 tsp vanilla extract

1 c chocolate chips

1/2 c dried currants

1/2 c dried cherries

1/2 c slivered almonds

1/2 c walnut pieces

2 tbsp maple syrup

Preheat oven to 350˚F and line two baking sheets with parchment paper. On a separate baking sheet (not lined) evenly distribute the almonds and walnuts. Place in heating oven for about 8-10 minutes (checking to make sure they don't get too brown). Take out of oven & put in a small bowl. Drizzle maple syrup and a pinch of salt onto the nuts. Cool in freezer until you use them later in the recipe.

In another bowl, combine oats, flour, baking soda, baking powder, and salt and set aside. In another bowl, combine margarine, sugars, soy milk, egg replacer and vanilla - mix well. Fold dry ingredients into wet in two batches. Just before mixture is completely combined, fold in the chocolate chips, dried fruit and nuts.

Scoop 1/4 c of mix out for each cookie. Each should be roughly the size of a golf ball. Evenly space the cookies on the sheet (about 12 each sheet). Bake in oven for about 15 minutes (give or take a minute) until edges start to brown. Let cookies chill on the cookie sheet for about 5-7 minutes before transferring them to a drying rack. Enjoy!

Love you, mean it

Emily

P.S. This recipe was loosely based on a recipe from the formidable "Vegan Cookies Invade Your Cookie Jar" by Isa Chandra Moskowitz & Terry Hope Romero - the two best vegan bakers I can think of.