I am thrilled to bring you a recipe from my absolute FAVOURITE vegan cookie company, New Moon Kitchen. Those of you whose children have peanut allergies, or who love healthy baked goods, and, of course, most vegans, know and love this brand. You’ve no doubt seen them in the natural food stores and wholesome bakeries. It’s hard not to dive into these like a regular Cookie Monster — ME WANT COOKIE!  I know, because they gave me a ton to try and share with my family, neighbours, kids’ teachers — everyone loved the cookies. Nom nom nom!

I think I loved “Momints” the most…, but it’s really a toss up: I’m a sucker for those chocolate-chip “Bite Me” cookies, too….

New Moon Kitchen

What we have for you is the recipe by New Moon Kitchen’s “Boss Lady/Baker Babe,” mom-to-be (by now she may have given birth!) Eden Hertzog herself! Thank you, Eden! I haven’t tried the recipe yet — I was too eager to post it for YOU, first — but I can’t wait! ENJOY!


One-Bowl Oatmeal Cookies (made with spelt flour)

By Eden Hertzog (New Moon Kitchen)

I consider this recipe to be a cure-all for rainy days, sugar cravings, and something fun and easy to do with kids. Everyone loves fresh baked cookies right out of the oven, and this recipe makes it easy – and also healthy (no eggs, dairy products or nuts – safe for most kids!).

1. Preheat your oven to 350F. Put on your apron!

2. In a large mixing bowl, add the following ingredients:

1 cup liquid sweetener of your choice – this can be Maple Syrup, Agave Syrup, or Brown Rice syrup. Best to use what you have on hand; these syrups will produce similar results.
1 cup pure sunflower oil
½ c raw sugar
1 tsp vanilla

3. Mix the ingredients together.

4. Then add:

3 cups quick cooking oats
2 ½ cups light spelt flour
2 tsp baking soda
¾ tsp salt
½ tsp cinnamon

If you feel inclined to add some chocolate to the recipe, throw in a cup of chocolate chips. Or if you’re really being good, use raisins or nuts instead.

*To keep this a one-bowl experience, simply “fluff” the soda/salt/cinnamon into the oats and flour.


5. Now mix the dry ingredients into the wet (that were sitting so patiently on the bottom of the bowl). Do not over-mix or knead this dough – just fold everything together and be sure that all the dry pockets are gone.

6. Using two spoons, or better yet, an ice cream scoop with a thumb release feature, scoop dough into cookies approx. 1.5” in diameter. If you like a chunky cookie, just leave the batter on the trays as is. If you like a thinner, crisper cookie, press the cookies lightly with the heel of your hand.


7. Bake at 350F for 12-13 mins (or until golden on top)

If you are interested in taking some of the fat and sugar out of these cookies, you can substitute ½ cup of apple sauce and simply remove ¼ c each of oil and liquid sugar. No one will know….