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Oatmeal Cookies, the Skinny Bitch Way

We resisted temptation as long as we could, but the cool fall weather has us thinking about baking some delicious treats. We turned to this Chew Oatmeal Cookie recipe from the new Skinny Bitch Bakery cookbook to get our fix. Read on for nutritionist and author Kim Barnouin’s vegan take on this classic cookie.

From Skinny Bitch Bakery

I have to pat myself on the back for the rave reviews my signature oatmeal cookies have received from friends and family. Normally oatmeal cookies have raisins in them, but I hate raisins and refuse to fake it—even for you bitches. Add them in if you like, but I prefer dried cranberries or cherries instead.

Chewy Oatmeal Cookies

INGREDIENTS
1 cup Earth Balance, at room temperature
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups flour
2 cups oats
1/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon salt
11/2 teaspoons ground cinnamon
2/3 cup raisins, dried cherries, or dried cranberries (optional)

DIRECTIONS
Preheat the oven to 350˚F. Lightly grease a baking sheet and set aside. In a large bowl, cream together the Earth Balance and sugars with an electric mixer, about 2 minutes. Add in the extracts and beat another minute. In a separate bowl, stir together the flour, oats, cornstarch, baking soda, salt, and cinnamon. Stir the dry ingredients into the creamed butter until well combined. Add in the dried fruit, if using.

Roll the dough into balls about a tablespoon at a time and place on the prepared baking sheet, lightly pressing dough down with your fingers. Bake for 8 to 10 minutes. Remove from the oven and transfer to a wire rack to cool.

Makes: 3 dozen cookies

Bring out the very best vegan baker in you with the new cookbook, Skinny Bitch Bakery, by Kim Barnouin. Available now!

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