These cookies are free from everything but deliciousness- no soy, eggs, wheat or milk required! The cornstarch can also be eliminated without much trouble; try an equal amount of potato starch.
[photo will arrive shortly]
The Inclusive Chocolate Chip Cookie
makes about two and a half dozen medium cookies
8 ounces non-hydrogenated palm shortening
.25 C sugar
1.25 C lightly packed light brown sugar
3/8 C white rice flour
.25 C quinoa flour
.25 C sorghum flour
2 T bean flour (garbanzo or garbanzo-fava blend)
.25 C cornstarch
2 T tapioca starch
1 t xanthan gum
1 t kosher salt
1 t baking soda
.5 t ground cinnamon
7 T H2O
1.5 t vanilla extract
1 t apple-cider vinegar
10 ounces gluten-free, dairy-free, soy-free chocolate chips (EnjoyLife Brand is excellent)
Combine all the flours, starches and powders in a medium bowl and stir with a fork to combine. Set aside.
Combine the sugar and shortening in the bowl of an electric mixer and cream just until combined – there should remain a few small pieces of shortening within a generally homogenous mixture. Blend in the flour mixture. Add the water, vanilla and vinegar and mix until combined. Scrape the bowl before incorporating the chips.
Chill the dough at least one hour. About 20 minutes before baking, preheat the oven to 350°F. Portion dough by #40 scoop onto baking sheets, preferable parchment-lined. Bake 12-14 minutes, until lightly browned. Remove from oven and allow to cool 2 minutes before transferring cookies to a wire rack to cool completely.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Tuesday, September 21, 2010
Saturday, May 8, 2010
Peanut Butter Oatmeal Cookies - Vegan
modified from Vegan with a Vengeance.
Substantial, peanut-buttery and not overwhelming, these cookies are an excellent afternoon snack. The dough itself is easy to prepare by hand - no mixer necessary.
Peanut Butter-Oatmeal Cookies
makes about 2 dozen
2C AP flour
2 t baking powder
1 t salt
2 C sugar
.75 C smooth, all-natural peanut butter (Crazy Richards)
.5 C non-dairy milk
.5 C canola oil
2 t molasses
2 t vanilla
2 C old fashioned "rolled" oats
Preheat oven to 350 F.
In a small bowl, combine dry ingredients and set aside. In a medium bowl, combine the wet ingredients until well mixed. Stir in the flour mixture until just combined before incorporating the oats.
By hand, form into walnut-sized lumps and round between your palms. Place on lined baking sheet and flatten to 1/4" thick. Bake 12-15 minutes, until edges just begin to brown.
Cool on wire rack completely before consuming or storing.
Substantial, peanut-buttery and not overwhelming, these cookies are an excellent afternoon snack. The dough itself is easy to prepare by hand - no mixer necessary.
Peanut Butter-Oatmeal Cookies
makes about 2 dozen
2C AP flour
2 t baking powder
1 t salt
2 C sugar
.75 C smooth, all-natural peanut butter (Crazy Richards)
.5 C non-dairy milk
.5 C canola oil
2 t molasses
2 t vanilla
2 C old fashioned "rolled" oats
Preheat oven to 350 F.
In a small bowl, combine dry ingredients and set aside. In a medium bowl, combine the wet ingredients until well mixed. Stir in the flour mixture until just combined before incorporating the oats.
By hand, form into walnut-sized lumps and round between your palms. Place on lined baking sheet and flatten to 1/4" thick. Bake 12-15 minutes, until edges just begin to brown.
Cool on wire rack completely before consuming or storing.
Oatmeal Cranberry Raisin Cookies - Vegan
This recipe is modified from Martha Stewart's Baking Handbook, veganized and tweaked just slightly. These cookies are soft and chewy at the center, slightly crispy at the edge and full of sweet jewel-like dried fruit.
Oatmeal Cranberry Raisin Cookies
makes 2 dozen
1 C whole wheat white flour
.5 C AP flour
1 t baking soda
1 t ground cinnamon
1 C sugar
2/3 C canola oil
1/3 C agave nectar
1 t molasses
1 t kosher salt
2 T flaxseed meal
3 T hot water
3 C rolled oats
.5 C raisins
.5 C dried cranberries
Preheat oven to 350F.
Whisk together dry ingredients in a small bowl and set aside. Stir together flaxseed meal and water and let stand 5 minutes.
Cream together oil, sugar, agave, molasses and salt, by hand or on a stand mixer. Incorporate flax mixture and stir in dry ingredients. Mix in oats and fruit.
Scoop generously with a tablespoon onto parchment-lined baking sheets and bake 8-12 minutes, until golden brown. Remove to wire rack to cool.
Oatmeal Cranberry Raisin Cookies
makes 2 dozen
1 C whole wheat white flour
.5 C AP flour
1 t baking soda
1 t ground cinnamon
1 C sugar
2/3 C canola oil
1/3 C agave nectar
1 t molasses
1 t kosher salt
2 T flaxseed meal
3 T hot water
3 C rolled oats
.5 C raisins
.5 C dried cranberries
Preheat oven to 350F.
Whisk together dry ingredients in a small bowl and set aside. Stir together flaxseed meal and water and let stand 5 minutes.
Cream together oil, sugar, agave, molasses and salt, by hand or on a stand mixer. Incorporate flax mixture and stir in dry ingredients. Mix in oats and fruit.
Scoop generously with a tablespoon onto parchment-lined baking sheets and bake 8-12 minutes, until golden brown. Remove to wire rack to cool.
Wednesday, September 23, 2009
Oatmeal Raisin Cookies - Macrobiotic
rich and sweet, as cookies should be.
Macro Oatmeal Raisin Cookies
makes about one dozen cookies
.5 C brown rice syrup
.25 C canola oil
.25 C non-dairy milk
1 T flaxseed meal
.5 t salt
.5 C whole wheat or whole wheat white flour
.25 C almond meal
.5 t baking soda
.5 t cinnamon
2/3 C raisins
1.5 C old fashioned/rolled oats
Preheat oven to 325ºF.
Combine the first set of ingredients in a large bowl, whisking til well combined. Add the second set of ingredients and stir to incorporate. Stir in the raisins and oats.
Scoop 2 T portions of dough onto parchment-lined cookie sheet and flatten to about .5-inch with the palm of your hand. Bake 15-20 minutes, until golden brown and slightly crisp around the edges. Cool 2 minutes on pan before removing (with paper) to wire rack to cool completely.
Macro Oatmeal Raisin Cookies
makes about one dozen cookies
.5 C brown rice syrup
.25 C canola oil
.25 C non-dairy milk
1 T flaxseed meal
.5 t salt
.5 C whole wheat or whole wheat white flour
.25 C almond meal
.5 t baking soda
.5 t cinnamon
2/3 C raisins
1.5 C old fashioned/rolled oats
Preheat oven to 325ºF.
Combine the first set of ingredients in a large bowl, whisking til well combined. Add the second set of ingredients and stir to incorporate. Stir in the raisins and oats.
Scoop 2 T portions of dough onto parchment-lined cookie sheet and flatten to about .5-inch with the palm of your hand. Bake 15-20 minutes, until golden brown and slightly crisp around the edges. Cool 2 minutes on pan before removing (with paper) to wire rack to cool completely.
Tuesday, September 8, 2009
Cherry-Coconut-Oatmeal Cookies - Vegan
makes 10 large cookies
Hearty, soft and slightly cakey, these cookies have an mellow coconut flavor with a tart cherry counterpoint. With some dark or white chocolate chunks, these cookies could rule the world.
Cherry-Coconut-Oatmeal Cookies
makes 8-10 large cookies
.25 C oil
.5 C sugar
.5 t blackstrap molasses
.25 t salt
6 T unsweetened coconut milk
1 t vanilla extract
.75 C flour
.5 t baking powder
.5 t ground cinnamon
1.5 C old fashioned or rolled oats
.5 C dried cherries, chopped
.5 C shredded unsweetened coconut
Preheat oven to 350ºF
Sift together the flour, baking powder and cinnamon and set aside. Toss the chopped cherries in 1 t of the flor mixture and set aside.
Cream together the oil, sugar, molasses and salt until lightened and fluffy. Scrape down the mixing bowl before incorporating the coconut milk and vanilla on medium-low speed. Scrape the bowl again.
With the mixer on low speed, beat in the flour mixture in two batches, mixing until just combined. Scrape the bowl before adding the oats, cherries and coconut with the mixer running on low just until they're incorporated.
Use a scoop or .25 C measure to portion out onto parchment-lined sheet pans. Press each cookie to flatten them to about .25-inch. Bake 14-18 minutes, rotating halfway through, until light golden brown and springy when lightly pressed. Let cool 2 minutes on pans before removing to wire rack to cool completely.
Hearty, soft and slightly cakey, these cookies have an mellow coconut flavor with a tart cherry counterpoint. With some dark or white chocolate chunks, these cookies could rule the world.
Cherry-Coconut-Oatmeal Cookies
makes 8-10 large cookies
.25 C oil
.5 C sugar
.5 t blackstrap molasses
.25 t salt
6 T unsweetened coconut milk
1 t vanilla extract
.75 C flour
.5 t baking powder
.5 t ground cinnamon
1.5 C old fashioned or rolled oats
.5 C dried cherries, chopped
.5 C shredded unsweetened coconut
Preheat oven to 350ºF
Sift together the flour, baking powder and cinnamon and set aside. Toss the chopped cherries in 1 t of the flor mixture and set aside.
Cream together the oil, sugar, molasses and salt until lightened and fluffy. Scrape down the mixing bowl before incorporating the coconut milk and vanilla on medium-low speed. Scrape the bowl again.
With the mixer on low speed, beat in the flour mixture in two batches, mixing until just combined. Scrape the bowl before adding the oats, cherries and coconut with the mixer running on low just until they're incorporated.
Use a scoop or .25 C measure to portion out onto parchment-lined sheet pans. Press each cookie to flatten them to about .25-inch. Bake 14-18 minutes, rotating halfway through, until light golden brown and springy when lightly pressed. Let cool 2 minutes on pans before removing to wire rack to cool completely.
Saturday, March 28, 2009
JT Cookies - Vegan
JT Cookies
the best vegan chocolate chip cookies I've made yet.
makes nearly 2 dozen small cookies
.25 C flaxseed meal
6 T water
2/3 C oil
.25 C plain, unsweetened non-dairy milk
2 C sugar
2 T molasses
1 t salt
1 T pure vanilla extract
3 C flour
1 t baking powder
1 t baking soda
2 C semisweet or bittersweet chocolate, coarsely chopped
Creaming method. Incorporate the milk into the sugar along with the oil and molasses.
Bake at 350ºF on lined sheets until light golden brown, 12-14 minutes.
Whole Wheat
This recipes lends itself to whole wheat adaptation very easily. One can replace up to 2/3 of flour with whole wheat white flour without noticably affecting the flavor.
Soy-Free
simply use a non-soy milk (plain, unsweetened almond is excellent) and allergen-free chocolate. Enjoy Life brand has some very tasty chocolate chips that are available at many mega-marts.
Gluten-Free
in progress
Orange-Pecan
1 C chopped bittersweet chocolate
1 C chopped, lightly toasted pecans
1 T orange zest
Wednesday, February 4, 2009
BFD - Vegan
BFD
January Cookie of the Month
makes 18 large cookies
1.5 C whole wheat white or AP flour
1 t baking soda
.25 C ground flaxseed
6 T water
.5 C oil
1 t salt
1 C sugar
1 T molasses
1/3 C maple syrup
1 C chocolate chunks
1 C dried fruit
1 C nuts/seeds
.5 C medium-shred unsweetened coconut
1 C barley flakes
.5 C old fashioned oats
Use the Creaming Method with Oil.
Add mix-ins in two batches.
Scoop onto parchment lined sheets, about 8 to a sheet when arranged creatively. Press with damp palm to flatten to between .25 and .5 -inch thick.
Bake at 350ºF for 12-14 minutes, until golden and just browning at the edges.
January Cookie of the Month
makes 18 large cookies
1.5 C whole wheat white or AP flour
1 t baking soda
.25 C ground flaxseed
6 T water
.5 C oil
1 t salt
1 C sugar
1 T molasses
1/3 C maple syrup
1 C chocolate chunks
1 C dried fruit
1 C nuts/seeds
.5 C medium-shred unsweetened coconut
1 C barley flakes
.5 C old fashioned oats
Use the Creaming Method with Oil.
Add mix-ins in two batches.
Scoop onto parchment lined sheets, about 8 to a sheet when arranged creatively. Press with damp palm to flatten to between .25 and .5 -inch thick.
Bake at 350ºF for 12-14 minutes, until golden and just browning at the edges.
Mixing Methods - Cookies
In all formulas, it is essential that all ingredients be scaled/measured as accurately as possible and that they be at room temperature. Refrigerated items can be safely left out at room temperature for up to 2 hours to come to temperature.
Measure ingredients, prepare pans and being preheating oven before beginning mixing.
Creaming Method with Oil
Stir together flour and other dry ingredients, excluding salt; set aside.
In a small bowl, whisk together the flaxseed or commercial egg replacer and water; if using yogurt, leave aside; if using eggs, break into small bowl and whisk with a fork just to break yolks, set aside.
With a paddle attachment, beat together fat, sugars and salt in a large mixing bowl at medium-high speed until lighter in color and finer in texture, about 4-8 minutes; taste the mixture for doneness – it should be just a mite grainy and the sugar should crunch only slightly. If melted chocolate is being used, it may be added during this stage.
Reduce mixer speed to low and add any liquid flavorings (extracts). With mixer running, slowly add flax/replacer mixture/yogurt/eggs. Mix until just combined. Stop mixer and scrape down bowl.
With mixer on low speed, add flour mixture in three batches, waiting until each is just combined before adding the next. Scrape bowl in between additions.
If using, stir in mix-ins in one or two batches, according to recipe.
Chill, if necessary, portion, bake and cool.
Measure ingredients, prepare pans and being preheating oven before beginning mixing.
Creaming Method with Oil
Stir together flour and other dry ingredients, excluding salt; set aside.
In a small bowl, whisk together the flaxseed or commercial egg replacer and water; if using yogurt, leave aside; if using eggs, break into small bowl and whisk with a fork just to break yolks, set aside.
With a paddle attachment, beat together fat, sugars and salt in a large mixing bowl at medium-high speed until lighter in color and finer in texture, about 4-8 minutes; taste the mixture for doneness – it should be just a mite grainy and the sugar should crunch only slightly. If melted chocolate is being used, it may be added during this stage.
Reduce mixer speed to low and add any liquid flavorings (extracts). With mixer running, slowly add flax/replacer mixture/yogurt/eggs. Mix until just combined. Stop mixer and scrape down bowl.
With mixer on low speed, add flour mixture in three batches, waiting until each is just combined before adding the next. Scrape bowl in between additions.
If using, stir in mix-ins in one or two batches, according to recipe.
Chill, if necessary, portion, bake and cool.
Thursday, December 11, 2008
Camp Food - Vegan
Thanksgiving week, I backpacked in western PA from Pine Grove Furnace State Park to Caledonia State Park via the Appalachian Trail. We accomplished 20 miles in two days, spending one night out in a PATC shelter. Our food consisted of complete protein cookies, oatmeal with raisins, cous cous with veggies, apples, and tea. Here follows the recipes for the first three items.
Couscous with Veggies
per person, per day
.5 C whole wheat couscous
.5 C dried vegetables (Just Veggies brand sold at many Whole Foods and REI stores)
pinch kosher salt
pinch crushed red pepper flakes
pinch garlic powder
1 vegetable boullion cube, crushed
Combine ingredients in a resealable plastic bag, leaving airspace. Shake to combine. Open bag slightly to release excess air. Store up to a month at room temperature.
Constitute: Pour individual portion into sierra cup. Cover with .25-inch of boiling water and stir. Cover and let stand 5 minutes. Stir and eat.
Chocolate-Cranberry-Pumpkin Seed-Peanut Butter-Barley Cookies
(Complete Protein Camp Cookies)
makes 18 large cookies
.5 C non-hydrogenated, creamy peanut butter (not natural-style)
.5 C brown sugar
2 T maple syrup
1 t kosher salt
2 T flaxseed meal
3 T water
.75 C whole wheat white flour
.75C AP flour
1 t baking soda
1 C barley flakes
.5 C instant oatmeal flakes
1 C raw pumpkin seeds, hulled (pepitas)
1 C dried cranberries
1 C chocolate chunks
Preheat oven to 350ºF.
In a small bowl, whisk together the flaxseed meal and water. Use as an egg.
Creaming method with additions.
Scoop by .25-C measure onto a lined baking sheet. Bake until light golden brown and set, about 12-14 minutes, rotating halfway through. Cool completely before storing.
Oatmeal Mix
per person, per day
.5 C instant oatmeal
.25 C raisins or dried cranberries
1 T toasted wheat germ
pinch salt
pinch ground cinnamon
Combine ingredients in a resealable plastic bag, leaving airspace. Shake to combine. Open bag slightly to release excess air. Store up to a month at room temperature.
Constitute: Pour individual portion into sierra cup. Cover with boiling water and stir; depending on preference, you may just cover or add up to .25-inch of water on top of mixture. Cover and let stand 2 minutes before consuming.
Couscous with Veggies
per person, per day
.5 C whole wheat couscous
.5 C dried vegetables (Just Veggies brand sold at many Whole Foods and REI stores)
pinch kosher salt
pinch crushed red pepper flakes
pinch garlic powder
1 vegetable boullion cube, crushed
Combine ingredients in a resealable plastic bag, leaving airspace. Shake to combine. Open bag slightly to release excess air. Store up to a month at room temperature.
Constitute: Pour individual portion into sierra cup. Cover with .25-inch of boiling water and stir. Cover and let stand 5 minutes. Stir and eat.
Chocolate-Cranberry-Pumpkin Seed-Peanut Butter-Barley Cookies
(Complete Protein Camp Cookies)
makes 18 large cookies
.5 C non-hydrogenated, creamy peanut butter (not natural-style)
.5 C brown sugar
2 T maple syrup
1 t kosher salt
2 T flaxseed meal
3 T water
.75 C whole wheat white flour
.75C AP flour
1 t baking soda
1 C barley flakes
.5 C instant oatmeal flakes
1 C raw pumpkin seeds, hulled (pepitas)
1 C dried cranberries
1 C chocolate chunks
Preheat oven to 350ºF.
In a small bowl, whisk together the flaxseed meal and water. Use as an egg.
Creaming method with additions.
Scoop by .25-C measure onto a lined baking sheet. Bake until light golden brown and set, about 12-14 minutes, rotating halfway through. Cool completely before storing.
Oatmeal Mix
per person, per day
.5 C instant oatmeal
.25 C raisins or dried cranberries
1 T toasted wheat germ
pinch salt
pinch ground cinnamon
Combine ingredients in a resealable plastic bag, leaving airspace. Shake to combine. Open bag slightly to release excess air. Store up to a month at room temperature.
Constitute: Pour individual portion into sierra cup. Cover with boiling water and stir; depending on preference, you may just cover or add up to .25-inch of water on top of mixture. Cover and let stand 2 minutes before consuming.
Wednesday, October 8, 2008
Pumpkin Pie Spice Cookies - Vegan
Pumpkin Pie Spice Cookies
makes about 20 cookies
1 C bread flour
.25 C AP flour
.75 C white whole wheat flour
.75 t baking soda
1/8 t salt
1 t ginger
1 t cinnamon
.25 c nutmeg
3/8 C margarine
1/8 C shortening
3/8 C sugar
3/8 C packed light-brown sugar
.25 C pumpkin purée
Creaming method.
Divide dough in two. Between two pieces of parchment paper, roll out half of dough to .25-inch thick. Transfer to a baking sheet and chill for 8 minutes in the freezer. Repeat with remaining half of dough.
Preheat oven to 350º.
Cut dough with a shaped cookie cutter. Transfer shapes to a lined baking sheet. Freeze cookies on sheet for 15 minutes prior to baking.
Bake for 12-16 minutes, until cookies are lightly browned around the edges and puffing is reduced. Cool on pan 3 minutes; transfer to a wire rack to cool completely.
makes about 20 cookies
1 C bread flour
.25 C AP flour
.75 C white whole wheat flour
.75 t baking soda
1/8 t salt
1 t ginger
1 t cinnamon
.25 c nutmeg
3/8 C margarine
1/8 C shortening
3/8 C sugar
3/8 C packed light-brown sugar
.25 C pumpkin purée
Creaming method.
Divide dough in two. Between two pieces of parchment paper, roll out half of dough to .25-inch thick. Transfer to a baking sheet and chill for 8 minutes in the freezer. Repeat with remaining half of dough.
Preheat oven to 350º.
Cut dough with a shaped cookie cutter. Transfer shapes to a lined baking sheet. Freeze cookies on sheet for 15 minutes prior to baking.
Bake for 12-16 minutes, until cookies are lightly browned around the edges and puffing is reduced. Cool on pan 3 minutes; transfer to a wire rack to cool completely.
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