Flax. These slick little seeds used to confound me. I’ve had to adopt a completely egg-free and milk-free diet due to my son’s anaphylaxis to all eats containing egg and milk. So where does this lead me and my culinary efforts to eat yummy, essentially vegan sweets that do not taste like cardboard? Flax. A slippery little seed with incredible binding power if you can just slide past its slip.
Go on, get your good self to the grocery store and purchase at least 3 Tablespoons of ground flax seeds for the following fabulous vegan dairy free, egg free and gluten free cookies that kick your sugar cravings to the curb with loads of surprising yum. If you buy more than 3 Tablespoon, store in your fridge and make another batch soon! The flax won’t last!How to do this? Well, I’ve tried grinding them myself in a coffee grinder, a food processor, and pummeling with a mortar/pestle. I’ve soaked and then attempted annihilation of the seed’s exterior. But really the most effective way to grind them is to let the professionals do it. I buy the seeds pre-ground and in small quantities from the grocery store. Remember once the seeds are ground they are incredibly susceptible to becoming rancid. How do the grocery stores grind these little goodies so well? I’m not sure. But I do know, once ground, you too can access the flax seed’s amazing fiber, omega-3 fatty acids, most of the B vitamins you could ever want, and lignans! Gasp! What are lignans? Well, they convert in our intestines into various beneficial substances that seem to balance out hormones, promote fertility, reduce peri-menopausal symptoms and possibly prevent Type 2 diabetes.
Vegan Monster Cookies – adapted from La Vegan Loca
3 tablespoons ground flax seeds
1/2 cup water
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups organic, creamy peanut butter
1/2 cup vegan margarine
1 cup vegan chocolate chips
1/2 cup dried cherries corsely cut (or other dried fruits)
1 1/2 teaspoons baking soda
4 1/2 cups gluten-free rolled oats
- Preheat your oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
- Combine ground flax seeds and water in a food processor and whirl until the liquid becomes viscous and thick, about 1 minute.
- In a very large mixing bowl, combine the flax mixture and sugars. Mix well. Add the vanilla, peanut butter, and margarine. Mix well. Stir in the chocolate chips, raisins, baking soda, and rolled oats. The dough will get very unwieldy. Fret not. Keep mixing.
- When the dough is thoroughly mixed and all ingredients are distributed evenly thoughtout, drop by tablespoons two inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in airtight containers.