The Louis
Over the course of my life I've had some amazing cookies. Some were light and crispy, others gooey, some chewy, but never had one cookie that embodied all of these elements at once until I came across Mr. Campbell. When I first met him I was immediately drawn to his character, strength, and bright personality. He was careful with his words, cautious and slow to speak, but when he spoke, I found myself hanging on to every nugget of wisdom that passed his lips. A tall man with a lean build and massive hands, his presence spoke "father" and "leader" to me so I affectionately call him "dad".
As chefs, we shared a passion for food, GOOD FOOD, and he soon introduced me to what would become my FAVORITE COOKIE! This cookie was loaded with oats, raisins, and cranberries; and though it was the size of your hand, it begged you to take bite after bite until all but crumbs were left. I speak of this cookie in past tense; not because he no longer makes them, but I've since moved over 2,000 miles away and no longer have access to them. In my desperation, I decided I'd give it a whirl and try a vegan version of my beloved favorite.
Out of respect for dad and his amazing cookie, I realized that I had to pay homage to him so I named it The Louis. I must admit, The Louis cannot hold a candle to the original, but until I can get back home and indulge in one of dad's cookies, this one will do. It's rich texture lends to a cripsy exterior and brownie like center, interupted by the earthy flavor of walnuts and bursts of sweetness from cranberries and raisins. I'm sure you will enjoy!
Ingredients
1/2 cup earth balance
1/4 cup coconut oil
1 cup light brown sugar
1 medium banana
1/2 cup granulated sugar
1 egg equivalent of egg replacer
1.25 cups rolled oats
1.5 cup AP flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger
1/2 c walnuts
1/4 c raisins
1/4 c golden raisins
1/2 cup cranberries
Directions
Preheat oven to 325°
In a large sauce pan over medium heat add earth balance, coconut oil, and brown sugar and cook, stirring constantly until mixture starts to bubble. Add banana and mash; cook for an additional 2 minutes, then remove from heat and transfer into a large mixing bowl. Add granulated sugar, egg replacer, and oats and combine. In a separate bowl, combine all dry ingredients then fold into oat mixture until well combined. Stir in dried fruits and nuts. Use 2oz cookie scooper to form balls of dough on a cookie sheet lined with parchment paper (important so cookies do not stick). Bake at 325° for 16 minutes, remove from oven and allow to cool. Enjoy.
*Note - If you're anything like my husband, you love a warm cookie. These cookies are perfect for reheating. Pop in microwave for only 20 seconds and they are divine :).
