If you wonder what kind of a teacher I am, I’m the kind that makes my students analyze The Graduate while eating homemade cookies. One of my students has a peanut allergy, so it ruled out making my go-to cookies, Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies from Isa Chandra Moskowitz’s Vegan With A Vengeance. I tried two new recipes: Moskowitz’s Pumpkin Oatmeal Cookies and Kelly Peloza’s Bakery Style Crispy Chewy Chocolate Chip Cookies (with A Hint of Maple) . Both of these lovely vegans are pretty famous for their cookie recipes, so I trusted that they’d come out right. And damn, they really, really did. I used a ratio of Earth Balance and organic, unrefined coconut oil in place of the canola oil in both recipes, but otherwise, no changes.
If you’re in Columbus and the words vegan and cookie don’t mix in your beautiful but naive head, visit me or else get yourself over to Pattycake, Whole World Bakery, or Expressly Market at North Market. My favorite cookies from each in respective order are peanut butter, sesame, and lemon poppyseed. And if any of those places are reading this, I’m so hire-able come June it’s not even funny–even though I am funny and promise off color jokes along with perfect vegan cookies.