As a vegetarian I've been encouraged by my doctor to increase my consumption of omega 3s. Now I'm sure my doctor wouldn't approve of the butter, sugar, and chocolate in these cookies, but switching the oils is a good start. It may be for you as well. In salad dressings and in baking, I have now replaced the standard canola vegetable oil with a wide variety of nut oils. I store my almond, walnut, hemp, and flax oils in my refrigerator. Store oils away from light, and keep them in opaque containers. These oils also add an additional boost of omega 3s. There are standard vegetable oils that are 'enriched' with omega 3s, but why not replace those with a less refined oil that naturally contain omega 3s?
Makes 3 dozen
1/2 cup granulated sugar
1/4 cup sucanat sugar
1/4 cup demerera sugar
1/2 cup vegan vegetable shortening or organic butter, softened
1/8 cup hemp oil
1/8 cup walnut oil
2 eggs or 1/2 cup egg beaters or vegan egg substitute
1 tsp vanilla extract
1 packet of vanilla sugar
1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
1/2 tsp sea salt
1/2 tsp baking powder
2 1/4 cup rolled oats
1 3.5oz bar of lindt bittersweet chocolate, chopped into tiny chip size pieces
1/2 cup golden raisins
1/2 cup chopped walnuts
Demerera sugar for rolling, if desired
Preheat oven to 375 degrees. Prepare two cookie sheets with parchment paper.
Beat butter, sugars, and oil together in a mixing bowl until smooth and creamy. Add the eggs and vanilla and mix together. Don't worry about the smell of the hemp oil as you are mixing your batter. It will disappear in baking and you won't be able to taste it. In a separate bowl sift together flours, baking powder and sea salt. Gradually add the dry mixture into the wet and mix well. Stir in the chocolate, oats, raisins and walnuts. If the batter is too wet, add more oats.
Drop batter in rounded spoonfuls on a cookie sheet. Keep them at a uniform size and leave about 2"+ between each mound. They will spread during baking. If desired, roll the mounds into raw sugar for an extra crunch before you drop them onto your sheet. I baked half of my cookies rolled in demerara sugar, half without. Bake cookies approximately 10-13 mins or until edges are golden. I baked two sheets at a time and rotate my cookie sheets halfway through for even baking. Let the cookies cool briefly on the cookie sheet before transferring them to a cooling rack. Enjoy warm and soft or cool and crispy.