Can these seriously be vegan cookies? They were very good! I was completely expecting them to be only half-good. Lance said they were about the best cookies he’s ever eaten. How 'bout that? Here's the recipe:1¾ c. wheat-free flour mix (i used regular flour)
¾ tsp. baking soda
½ tsp. salt
¾ tsp. baking powder
½ tsp. cinnamon
½ tsp. nutmeg
1 c. butter substitute, like Earth Balance
2 tbsp. vinegar
2 tbsp. water
2 tsp. baking powder
1½ c. brown sugar
¼ c. granulated sugar
2½ tsp. vanilla
1 c. chocolate chips (dairy-free)
3½ c. quick cooking oats
Preheat oven to 350° and grease baking pans. Sift flour, baking soda and powder, salt, cinnamon, and nutmeg. In a separate bowl, mix together 2 tbsp. water, the vinegar and 2 tsp. baking powder. On medium speed, beat butter substitute, brown sugar, vanilla and sugar until well blended. Stir the flour mixture into the “butter” mixture until smooth. Mix in chocolate chips and oats. Drop the dough by heaping tablespoonfuls onto the sheets. With lightly greased hands, lightly press the cookies down to form ½-inch thick rounds. Bake 6 to 9 min., until cookies are lightly browned all over and almost firm when lightly pressed in the centre of the top. Remove cookies from oven & let stand about 2 min., until the cookies firm slightly. Transfer cookies to racks to cool. These cookies freeze well.
NOTES: I used regular flour, and a little less oats (about 3 c.) I think I also baked them a bit longer too. Also, the batter was a bit crumbly. I had to pat them out like hamburger patties. In the oven, however, they came together and were not crumbly.
4 comments:
i made ur pumpkin bread last week and put it in the office baking contest just for kicks. of course, it didn't beat out the carrot cake loaded with icing, but i did discover that it cooks & tastes better in the smaller loaf pan (for me) rather than the large (which i took to work).
wow, thanks for the recipe! i will be trying those...:)
Wow, they were really good? I might have to try them. I'm trying to figure out if oats are really gluten free. I find conflicting info.
My biggest complaint about wheat free/gluten free baked goods is how crumbly they are. A big mess with a toddler!
Amy - Sorry about the conflicting info you're getting. I know that's so frustrating! If it helps, I did get it off an allergy website, which listed recipes that were Allergy-Free, for all major allergies.
And these were crumbly before going into the oven, but surprisingly, they came together in the oven very well. Hope they turn out for you too!
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