this recipe for pumpkin oatmeal cookies over on pickycook.com. My first thought was to make it exactly as is, my second thought was make it vegan.
Well, when the time came to get out the butter to let it get to room temperature, I decided I didn't want to put vegan butter in it. Vegan butter out, canola oil in. Then, reading through the recipe, I realized I didn't have any brown sugar, sucanat to rescue! Oh, but I didn't have any of that either. In came the maple syrup (and some extra agave nectar), out went the sugars. Last but not least, I mashed up some banana for the egg, cause let's be honest - who really likes working with egg replacer? Not me.
I measured and mixed and what I had was not a dough - nope, not even after I chilled it. This cookie became a cake! A delicious, fluffy, not-too-sweet vegan cake. Now, I have the perfect breakfast for the rest of the week. The only thing I would add next time? Some chopped nuts!
Recipe to come....