OK, One More Batch of Cookies
A few posts ago, I practically said good bye to baking season. But the other night was so cool and there were no good sweets in the house so I decided to break out the baking sheets one more time. Besides, I want to review More Great Good Dairy-Free Desserts by Fran Costigan in the May issue of the Vegetarian Kitchen newsletter (which goes out, hopefully tomorrow, so if you are not subscribed yet, you still have a chance! You can do so from any page on In a Vegetarian Kitchen; sign up box is on the left under the navigation items).
I made “I Fixed My Favorite Peanut Butter Cookies” with both of the variations the author recommends—some with jam in the center, and others with a few chocolate chips in the center. Both variations are quite nice—I especially like the jam cookies with coffee. I’ll have the review, and this recipe, in the newsletter. It’s actually too long to print here.
Geraldine said,
April 30, 2006 @ 9:57 pm
Great photo Nava, like the blue background too. Will look forward to checking out the recipe. We don’t eat many sweets, but sometimes, a cookie just hits the spot, especially with a cuppa tea !!! BFN
Susana said,
May 1, 2006 @ 2:10 pm
Hi Nava, I baked your Double Chocolate Oatmeal Cookies (but instead of ground flax seeds I used hemp). They were great! So easy and fast, and oh-so sooo chocolatey!! Great recipe. Thanks!
Nava said,
May 3, 2006 @ 1:44 pm
Oh yes, that recipe is from [The Vegetarian Family Cookbook][VFC]—one of those cookies I love that uses mainly applesauce instead of a lot of fat. Here is the recipe for those readers who want to try them:
Double Chocolate Oatmeal Cookies
Makes about 3 dozen
1 1/2 cups whole wheat pastry flour
1/2 cup quick-cooking oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup natural granulated sugar
1/3 cup unsweetened cocoa powder
2 tablespoons ground flaxseeds, optional
1 cup applesauce
2 tablespoons safflower oil
1 1/2 cups semi-sweet chocolate chips, preferably cane juice sweetened
1/2 cup chopped walnuts, optional (see Note)
Preheat the oven to 350 degrees.
Combine the first 6 (dry) ingredient in a mixing bowl plus the optional flaxseeds and stir together.
Make a well in the center of the dry ingredients and add the applesauce and oil. Stir together until the wet and dry ingredients are completely mixed. Add a bit more applesauce if needed, to make a smooth and slightly stiff batter.
Stir in the chocolate chips and optional walnuts. Drop the batter onto lightly oiled baking sheets in slightly rounded tablespoonfuls. Bake for 10 to 12 minutes, or until the bottoms are just lightly browned. Let stand for a minute or two, then carefully remove with a spatula to plates to cool.
Lilo said,
May 4, 2006 @ 11:09 am
Made these last night, and they are GOOD!
I am always on the lookout for egg-free dessert recipes. Thank you!