Is it possible that a vegan dessert can actually taste good? Quinn Ventura, pastry chef at New York's Blossom du Jour thinks so.
- 1 3/4 Cup vegan butter
- 2 Cup organic brown sugar
- 1 1/2 Teaspoon salt
- 1 1/2 Teaspoon vanilla
- 1 Tablespoon potato starch
- 1 Tablespoon arrowroot
- 8 Tablespoon water
- 2 1/2 Cup oats
- 1 1/4 Cup flour
- 1 1/2 Teaspoon baking soda
- 1 1/2 Teaspoon cinnamon
- 1 Cup dried cranberries
- 1 Cup pumpkin seeds
In a mixing bowl cream together your vegan butter, brown sugar, vanilla and salt.
In a separate bowl whisk together the potato starch, arrowroot and water until a light foam begins to form.
Add your foam mixture to your creamed butter and mix until it becomes smooth and glossy.
In a separate bowl mix the flour, baking soda and cinnamon. Add the oats to the dough and gently fold in.
Lastly add the flour mix, the cranberries and pumpkin seeds.
Mix until the dough just comes together. Put dough on cookie sheep in heaping tablespoons. Bake at 325 for 14 minutes rotating the pan 180 degrees half way through.