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