You may notice some changes around here. It was time for a title change since “Screwfoot Q” means a lot to me, but it’s not an obvious name for a vegan, gluten-free cooking blog with a shot of shadow-side-of-life perspective. “Gothic Granola” is also a personal reference (is it solipsistic in here, or is it just me?). Two labels that I would be fine having are “gothic” and “granola.” Further explanation of these shall come when I re-do the “About” tab. In the meantime, have a cookie.
Iterations of this skillet cookie concept have been kicking around the ’nets, and I figured it was time to make it vegan and GF.
Oatmeal Raisin Chocolate Chunk Skillet Cookie AKA: “ORCC Camp Cookie”
Modified from by “Oatmeal Skillet Cookie” from http://yesiwantcake.com/2012/08/17/oatmeal-skillet-cookie/ and “Dark Chocolate Chunk Skillet Cookie” from http://tastykitchen.com/blog/2012/05/dark-chocolate-chunk-skillet-cookie/
1/4 cup water
1 tablespoon ground flaxseed
3 tablespoons vegan margarine (I used Earth Balance coconut spread)
1/2 cup Sucanat
1 tablespoon molasses
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1/2 cup teff flour
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/2 cup GF oats
1/2 cup raisins
1/2 cup chocolate chips
1/2 cup walnuts, toasted (optional)
Preheat oven to 350 degrees Fahrenheit. In a small measuring cup, combine flaxseed and water and set aside.
In a ten-inch cast-iron, oven-safe skillet over medium-high heat, melt margarine and Sucanat together, stirring occasionally until the mixture bubbles. Meanwhile, in a large bowl, whisk together the dry ingredients and chunks. When the sugar and margarine are bubbling, turn off the heat and stir in the molasses, vanilla, and applesauce (watch for fumes/spray from the alcohol in the vanilla). Stir the mixture thoroughly, then stir in the dry ingredient mixture. Careful fold all ingredients together and smooth into an even layer. Place in the oven (use a potholder on that still-hot handle) and bake for 20-22 minutes or until the centre springs back when touched, the edges have browned, and a toothpick inserted into the centre (not a chocolate chunk) comes out clean.
Let cool in the pan for fifteen minutes then invert onto a rack to cool completely.
Optional: serve with vegan ice cream, or, when completely cool, top with a half-recipe of vegan cream cheeze frosting.
Methinks the frosting is overkill, hence my consumption in small wedges.