Hi All,
I’m heading to the gym now, but will report the winners of the basket contest soon. Judges are still deliberating. For now, here’s a new cookie recipe. This one’s experimental, but it’s one of those super easy small batch versions that is worth a try — especially if you’re vegan. Besides, I could use some input.
Notes:
– At first I thought these were too sweet, but once they’d cooled and set, the sweetness level seemed about right. I wouldn’t go drastically cutting the sugar, but next time I’d use a scant 1/4 cup sugar and lightly packed 2 T. brown. The unsweetenend applesauce probably added a little natural sweetness too. Again, it wasn’t bad – but if you have some flax egg sub around, I think a tablespoon of that might work. Then again, you’ll get a flax-y taste.
– Just for fun, I made part of the batch without ANY applesauce or egg sub. The fat cookie on the right was the result. It was fat and sandy and didn’t hold together well until it was cool. If you like that kind of cookie, I suppose you could just leave out the egg sub completely and maybe use a more generous spoon of almond butter. I didn’t care for that cookie.
– I preferred the thin and crinkly with crispy edges. This is the one with the applesauce/egg sub.
– For the whole wheat pastry flour, I used Whole Foods brand.
– If you’re not vegan, you might want to try this with melted butter in place of oil and 1 tablespoon of beaten egg in place of applesauce. What’s nice about this recipe is it’s made in the food processor so you don’t have to worry about creaming the butter & sugar. Plus, I like what happens when you coat the flour with fat instead.
How’s that for a rambly post? Anyway. I’m outta here for a while.
Some Experimental Vegan Whole Wheat Chocolate Chip Cookies
1/2 cup (2 oz) whole wheat pastry flour (if no scale, lightly spoon and sweep)
1/4 cup vegetable oil
2 tablespoons dark brown sugar, lightly packed
1/4 scant cup granulated sugar (evaporated cane sugar would probably work)
1 tablespoon almond butter
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon salt
1 scant tablespoon unsweetened applesauce
Handful of vegan chocolate chips or chopped up vegan dark chocolate
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. I used an insulated cookie sheet.
Combine pastry flour and vegetable oil in food processor and pulse to coat flour in oil. Add both of the sugars, almond butter, vanilla, baking soda, salt and applesauce. Pulse until mixed. Stir in chocolate chips. Bake 10-12 minutes or until edges or browned.
Makes about 6 to 8 – I forgot the yield.
{ 6 comments… read them below or add one }
The cookie on the left looks yummy. I admire vegans for their ability to forego butter. I would miss it terribly.
Fun experiment!
oooh. i may have to try these. i’m always on the lookout for baked goods using whole wheat flour. they look great!
i’ve never heard of whole wheat cookies before! what a cool experiment
thanks for sharing!
Anna,
I tried these this afternoon, because I had everything on hand, and the picture looks good. Mine came out grainy and sandy and pretty much fell apart, they were so thin. What could I have done wrong? Also, I wasn’t sure how long to bake, so I did 10 minutes?
The dough however, was fabulous! (one advantage to baking vegan, is I can safely eat the dough without worrying of salmonella.:) )
Did you leave out the applesauce or try to reduce the oil? I made them again today with butter and a tablespoon of egg and they were great. Also, did you use whole wheat pastry flour or regular whole wheat flour. I used pastry flour.