We celebrated Court Kitty’s 4th birthday recently.
When I asked him what he wanted for his birthday, he answered in his usual chatty cat way, with a mumble, followed by two full meows, topped off with a purr/growl that could only be interpreted as, “I want you to shrug off all of your responsibilities and take a nice, long nap with me.”
Yesterday, when Harrison turned 8 years old, I asked him the same question.
He answered by staring blankly at me, letting out a heavy sigh and then giving himself a bath.
I interpreted this as, “I want you to eat cookies all day long.”
Those sweet kitties. They’re always so considerate of my needs. And one in particular is always so judgmental of my dessert intake…
I saw a tub of Kettle Cookies at Trader Joe’s the other day and I haven’t been able to get them out of my head. I’m not even sure what’s in the TJ’s version, other than the obvious bits of kettle corn, but I imagined that they would taste like brown sugar. Insert a veganized version of Joy the Baker’s Brown Sugar Cookies, mash those babies up into sweet dough balls full of kettle corn, and we have ourselves a winner, folks.
- 1 tablespoon ground flax
- 3 tablespoons water
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3/4 cup Earth Balance Natural Buttery Spread, softened
- 1 1/4 cups vegan dark brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup vanilla soy milk
- 1 1/2 cups roughly chopped kettle corn
In a small bowl or cup, stir together the ground flax and water.
In a large bowl, whisk together the all purpose flour, baking soda, sea salt and cinnamon.
In a separate bowl, mix the Earth Balance and dark brown sugar together on low-medium speed.
Stir in the flax/water mixture, vanilla extract and soy milk.
Add the dry ingredients to the wet ingredients and mix on medium speed until fully combined.
Stir the chopped kettle corn pieces into the dough.
Preheat your oven to 350 degrees Fahrenheit.
After 30 minutes, line a baking sheet with parchment paper and roll the dough into equal size balls, using roughly 1 tablespoon of dough per cookie. Place the dough balls on the baking sheet and press them down gently.
Allow the cookies to cool on the pan for 5 minutes, then move to a wire rack to cool completely.