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Nora’s Butter-Free Oatmeal Cookies

 

Here’s a product that comes in very handy when a family member suddenly decides to try a dairy-free diet. This “buttery spread,” which is concocted from a variety of oils and other “all natural” ingredients (with no dairy or gluten involved), turns out to be a totally acceptable sub for the real thing.

The stuff came in handy this weekend when I was in a cooking frenzy, providing my daughter with all the comfort food I could muster before she leaves for a semester abroad. (Click here for more on my kitchen hyperactivity.) Among many other things, I whipped up some oatmeal cookies, switching to the bogus butter per Nora’s request. Results? Fab.

I suggest you have Earth Balance on hand, just in case a new food trend surfaces at your house, or you just get a random hankering for some butter-free oatmeal cookies. (I found it at Whole Foods.)

 

Nora’s Butter-Free Oatmeal Cookies

(Makes 28 to 30 cookies)

3 cups oats (quick-cooking or regular)

2 cups all-purpose flour

½ cup dried, unsweetened shredded coconut

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1 cup (two sticks) butter (or Earth Balance Natural Buttery Spread)

1 cup granulated sugar

1 cup dark brown sugar, packed

2 eggs

1 teaspoon vanilla

1 cup sweetened, dried cranberries

1 cup chopped walnuts or pecans

1. Preheat the oven to 350º. Line a baking sheet with foil or parchment paper.

2. In a large bowl, whisk together the oats, flour, coconut,  baking powder, baking soda, salt and cinnamon. Set the mixture aside.

3. Place the butter and the sugars in the bowl of an electric mixer. Mix until the ingredients are smooth. Add the eggs one at a time until well combined, then mix in the vanilla. Combine the mixture with the flour mixture and mix until just combined. Stir in the cranberries and the nuts.

4. Place level tablespoons of dough on the baking sheet, two inches apart. Bake until the cookies are lightly browned, about 15 minutes. Allow them to cool for 5 minutes, then transfer the cookies to a rack to cool completely.

Serve with milk.

 

 

 

 

 

 

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One Response to “Nora’s Butter-Free Oatmeal Cookies”

  1. Jessica Harper | BlahBlahBlog Says:

    […] pre-departure countdown I’m fulfilling her every food-related wish. I made her oatmeal cookies (using vegan bogus butter since Nora’s off dairy at the moment). What’s better comfort food than milk and cookies? (Almond milk, in Nora’s […]

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