My doctor recently suggested having some oatmeal or an oatmeal cookie (along with my usual chamomile tea) before bedtime to help with insomnia. Guess which I opted for? I found a great spice cookie recipe, changed the spices around, sub’d the butter with canola oil, and sub’d the dairy milk with almond milk to cut out the cholesterol (and to be palatable to the vegan and lactose intolerant). These are delicious and dairy free (they are still full of sugar and fat of course, so don’t go scarfing them all at once).
3/4 cup canola oil
1/3 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla
1/2 cup almond milk (you could sub soy or rice; I prefer almond for baking, as the consistency most closely matches whole milk)
1 cup flour
1/2 tsp baking soda
1/2 tsp ginger
1/4 tsp clove
1/2 tsp cinnamon
1/4 tsp nutmeg
3 cups quick-cooking oatmeal (NOT INSTANT OATMEAL: if you use that your cookies will turn to mush.)
*Heat oven to 350 and line cookie sheet with parchment or wax paper (these are very delicate cookies, so just spraying the pan won’t work: they will fall apart).
*Mix the wet ingredients (oil through almond milk) in a large bowl. Whisk until thoroughly combined.
*In a medium-sized bowl, sift the flour, baking soda, and all the spices.
*Add the dry mixture into the wet a bit at a time until thoroughly mixed.
*Fold in the oatmeal (be careful here not to over-mix the batter, as it will overwork the gluten in the flour and make the cookies tough).
[OPTION: You could also add in a cup of raisins or dried cranberries at this stage, but sometimes I prefer the oatmeal cookies plain. Your choice.]
*Put the bowl in the refrigerator for about 30 minutes to let the batter firm up (if you don’t, you won’t be able to work with it).
*Remove from fridge and roll into 1 inch balls and place onto cookie sheet. Bake for 12-25 minutes at 350.
*Remove from the oven and allow to cool for 15-20 minutes, then gently remove from the wax paper.
[I would suggest you do the cookies in two batches. This recipe makes two dozen, so roll out 12, then put the rest of the batter into the fridge again until the first batch is done. Then repeat the process.]