Sweet Sundays: Lately, the contest temptation has become too great. When May Cookie Co. announced their “May I have a Cookie Contest” (open through November 9, 2011) with a $200 gift card prize, I headed straight to the kitchen. I mean seriously, cookies AND a grocery gift card – who could pass that up?
Plus, it gave me the opportunity to trial out some new cookie mixes for Go Dairy Free. On that note, I want to share a little bit about what I think makes these mixes worth recommending. The ingredients are fresh, and I mean really fresh. May Cookie Co. packs the core ingredients separately for that “as good as homemade” taste. The natural raw sugar is kept moist and soft in its own little pouch, the flour mixture in another, the plump cranberries in another, and finally, the oats on their own. Preparing the mixes is still as easy as one-two-three, but since the ingredients are kept separate, they are way, way, WAY fresher than a normal boxed mix. (See the picture at the end of this article to see how the ingredients are packaged.) They also use nice, wholesome ingredients, like whole wheat flour, whole rolled oats, and as mentioned, raw sugar …
Though I usually bake from scratch myself, I could easily see myself including some May Cookie Mixes in a gift basket. They are several notches up from a normal baking mix, and definitely gift-worthy.
Two of the May mixes are made without dairy or eggs (both do contain wheat), and the instructions for the Rich & Chewy Chocolate Chocolate Chip Cookie Mix are even dairy-free and egg-free! Those are awesome, but since the directions for the Hearty & Wholesome Oatmeal Cranberry Cookie Mix calls for eggs and butter, I thought I would submit a recipe for a vegan version!
The recipe that I came up with incorporates some seasonal (just in time for using up those Halloween pumpkins!) flavors. But, once we pass the prime pumpkin months, I see no reason why applesauce wouldn’t work as the fruit in this recipe. The resultant dough would just be a bit softer and they might raise more. I’ll have to test that recipe out next. For now ….
- 1 Box May Cookie Co. Hearty & Wholesome Oatmeal & Cranberry Cookie Mix
- ⅓ Cup Pumpkin Puree
- ¼ Cup Oil (I used Grapeseed)
- 1 to 2 Tablespoons Milk Alternative
- 1 Tablespoon Maple Syrup
- ½ Teaspoon Vanilla Extract
- 1 Teaspoon Flax Seeds, ground (about ½ Tablespoon ground flaxseed meal)
- ¼ Teaspoon Pumpkin Pie Spice (can sub cinnamon and/or nutmeg)
- Preheat your oven to 350ºF and line a cookie sheet with a silicone baking mat or parchment paper.
- Place the sugar from the mix in a mixing bowl, and add the pumpkin, oil, 1 Tablespoon of the milk alternative, maple, vanilla, ground flax, and spice. Blend until smooth.
- Stir in the flour mix from the box until well incorporated.
- Stir in the oats and cranberries from the box.
- The consistency of the dough may vary slightly depending on the pumpkin puree that you use (some brands or homemade are wetter than others). If the mixture is too thick, you can add up to 1 tablespoon more of the milk alternative.
- Shape the dough into balls that are slightly bigger than a rubber bouncy ball. Flatten them onto your baking sheet. They will not spread much, so go ahead and shape them as needed.
- Bake the cookies for around 15 minutes, or until lightly browned on the bottoms.
Diet type: Vegan, Dairy free, Egg free, Nut free, Peanut free, Soy free, Low fat