Something strange has happened in the past couple of weeks.
Nick and I have fallen in love with some new cookies…and they’re butterless. Is that even scientifically possible?
You know how we’re in love with everything at Our Daily Bread, the local bakery?
Well, there are some new cookies on their shelves that have taken over our #1 lunch dessert options.
Forget the macarons. Forget the layer cakes. Forget the croissants…no, scratch that one. I can’t forget their chocolate or raspberry cream cheese croissants.
But these cookies – guys, these cookies.
Their new vegan chocolate chip and vegan cranberry oatmeal cookies are just about perfect – crispy and chewy, buttery (with no butter?) and better than all their other cookies combined.
Last week, my only goal was to make some of their cranberry cookies at home. Chock full of NO butter, shredded coconut, and dried fruit.
But these cookies had other plans.
I made a great looking vegan cookie dough, scooped them out, baked them up, and they totally crumbled in my hand. It was cookie flavored confetti.
I tried another baking sheet, pressing the dough down before baking them – no go. They still completely fell apart when I tried to pick them up off the cooling rack.
My fix? Eggs. So much for a total homemade version of their vegan cookies.
But it really didn’t matter once these came out of the oven. The nutty oats, sweet coconut, and tart dried cherries are one of my favorite new cookie mixes – vegan or not.
This version isn’t vegan like the ones at the bakery, but can I tell you something? I’m not done trying to make them at home. Watch out, bakery.
Coconut Cherry Oatmeal Cookies
Makes: about 3 and 1/2 dozen cookies
- 1 cup coconut oil
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 and 1/4 cups all purpose flour
- 1/2 cup whole wheat flour
- 1 cup quick oats
- 1/2 cup shredded coconut
- 1/2 cup dried cherries
- Preheat oven to 350 degrees.
- In a large bowl, beat the coconut oil with the brown sugar and sugar until the sugar is totally mixed with the coconut oil.
- Mix in the eggs, one at a time, and then add in the vanilla.
- Beat the salt, baking soda, flours, and oats into coconut oil mixture until all the flour and oats are blended into the dough.
- Pour the coconut and dried cherries into the bowl and mix for another minute until everything is combined.
- Scoop the dough by the Tablespoon onto a baking sheet, press down with your hand to flatten each cookie a little bit, and bake at 350 degrees for 11-12 minutes.
- Cool on the baking sheet for 2-3 minutes, then move to a cooling rack.