Since becoming vegan, I’ve cornered the market on vegan cookbooks. There are a ton of amazing recipes out there from really talented cooks, bakers and chefs. One of my favorites is The Vegan Cookie Connoisseur
The reason that I chose to make Butterscotch Cookies was because they were incredibly easy to make. I don’t really like working crazy hard in the kitchen. We all have a lot of things to do, and kitchen time doesn’t always seem to fit in. There are some times when I love to fuss and spend lots of time cooking, but Tuesday mornings isn’t one of them.
Every week I meet my eldest daughter for a late lunch in Jerusalem. She lives in an apartment there with a bunch of girls while she does her national service. When we meet, I like to bring a piece of home with me, and there is no better way than cookies.
- Prep Time: 15 minutes
Butterscotch Cookies
The Vegan Cookie Connoisseur
Ingredients
- soy milk - 1/2 cup
- flour - 1/4 cup
- margarine - 1/3 cup
- brown sugar - 1 1/2 cups
- salt - 1/4 teaspoon
- vanilla - 1 teaspoon
- oats - 3 cups
Instructions
- Dissolve flour in soy milk in a sauce pan over medium heat.
- Add margarine and brown sugar and bring to boil and keep boiling for 1 minute.
- Add the rest of the ingredients, making sure the oats are well covered.
- Drop spoonfuls on baking paper and let cool.
- Eat.
These are great if you need to throw together a batch of cookies in a hurry. The fact that you mix it all up in one pan is definitely a plus. As much as I don’t have time to cook as much as I’d like, I have even less time to do dishes. That’s another fun thing about cookies – to eat them, no plate of fork is required. Kelly Paloza is a genius!
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Just made a batch…I licked the pan. Yummy. Hopefully the girls will enjoy!