The vegan version of my all time fave copy-cat cookie recipe! Salty Oats by Kayak Cookies.
If you know you know that Iām obsessed with @kayakcookies. The thickest chewiest āsubtly sweet, curiously saltyā oatmeal cookies ever š± When people eat these cookies, they donāt just love them, they join the “Kayak Cult”.
So Iām in the cult and last year Iāve finally perfected my copy-cat recipe using an over-the-top reverse engineering technique š Read it.
My blogging efforts never really took off, because it turns out, blogging is werk š¤·āāļø and I’m already amply employed š However my copy-cat recipe recently started going kinda viral? Iāve been discovered by the CULT! I get messages daily from people making these cookies now. Why now but… YAY?
So I had to revisit this recipe. And now that I’m a bit more focused on plant-based baking, I tried alternative ingredients. I also made them cranberry orange, since orange seems to be everyoneās fave flavor lately.
Here’s what I came up with, hope you love!
Small-batch Cranberry Orange Salty Oats Cookies
Equipment
- Cookie sheet
Ingredients
- 1 tbsp coconut oil, melted (14 g)
- 2 tbsp nut/seed butter (32 g) I used tahini
- 2 tbsp maple syrup (42 g) sub 2 tbsp sugar and 2 tbsp mashed banana
- 1/4 cup flour, gf all purpose if desired (30 g)
- 3/4 cup rolled oats (60 g)
- 1/4 tsp baking soda
- 1/8 tsp salt
- Zest of one small orange
- 1/4 cup dried cranberries (40 g) sub other dried fruit
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- Melt your oil the microwave, nut butter, maple and mix until blended.
- Add flour, oats, baking soda, salt, orange zest, combine.
- Fold in cranberries. Between palms make ball of dough and slightly flatten (You can freeze some as balls for baking from frozen later!)
- Bake 10-12 minutes for 12 small cookies (12-14 minutes for 6 medium cookies) until lightly golden.
- Let cookies cool and enjoy!