Monday, June 28, 2010

vegan coconut oatmeal cookies, spicy chocolate snickerdoodles, peanut butter cookies

The other day I baked a ton of cookies to mail to some friends. (Those closer than Oman and France, anyway.) I forgot that peanut butter cookies are basically delicious crumbs held together by force of will, and that I was low on cornstarch, my favorite egg substitute for baking. So no one was sent any peanut butter cookies. Here are the recipes for all of the above anyway.

based on a family recipe

1 cup earth balance 
1 cup white sugar 
1 cup packed brown sugar 
4 tbsp cornstarch mixed separately with 4 tbsp cold water,  or 2 egg's worth of another egg replacer
1 tsp vanilla extract 
2 cups flour 
1 tsp baking soda 
3/4 tsp salt 
1 1/2 cups oats (10-minute oats are best) 
1 cup coconut 
1/2 cup raisins, if desired (I don't like raisins in baked goods, but one of the recipients of these cookies adores them) 

Beat earth balance and sugars until creamy. Blend in cornstarch or other egg substitute mixture and vanilla. This tastes really good, so when you switch from your fork or whisk to wooden spoon, I recommend licking it before anyone wrestles you to the floor for the honor. Sift in flour, soda, and salt. Blend well with a wooden spoon. Stir in oats and coconut. (Lick the spoon again.)

Chill for at least 1 hour.

Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 375F for 10 to 12 minutes.

(from Vegan Cookies Invade Your Cookie Jar, modified only very slightly. Mostly, I always have way too much topping sugar left over, so I've reduced it)

1/4 cup sugar
1 tsp ground cinnamon 
a pinch of cayenne pepper 

1/2 cup canola oil 
1 cup sugar 
1/4 cup maple syrup 
3 tablespoons nondairy milk 
1 tsp vanilla extract 
1 2/3 cups flour
1/2 cup unsweetened cocoa powder 
1 tsp baking soda 
2 tsp cinnamon 
1 tsp cayenne

Preheat oven to 350F. Grease two large baking sheets or line them with parchment paper.

Mix the topping ingredients together on a large dinner plate. Set aside.

In a medium-size mixing bowl, use a fork to vigorously mix together the oil, sugar, syrup, and milk. Mix in the vanilla.

Sift in the remaining ingredients, stirring as you add them. Once all the ingredients are added, mix until you've got a pliable dough.

Roll the dough into walnut-size balls. Pat the dough balls into the sugar topping to flatten into roughly 2-inch discs. Transfer the dough balls to a baking sheet, sugar side up, at least 2 inches apart (they spread).

Bake for 10 to 12 minutes; they should be a bit spread and crackly on the top.

based on a family recipe

1/2 cup smooth peanut butter 
1/2 cup earth balance 
1/2 cup granulated sugar
1/2 cup packed brown sugar 
1 tsp vanilla 
2 tablespoons cornstarch mixed separately with 2 tablespoons water, or your favorite baking substitute for 1 egg
1 1/2 cups flour 
3/4 tsp baking soda 
1/2 tsp baking powder 
1/4 tsp salt 

Preheat oven to 375F.

Cream together peanut butter and earth balance until well blended. Add sugars and vanilla; continue beating until fluffy. Add egg equivalent and beat well. Sift in remaining ingredients.

Shape into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Flatten with a fork dipped in flour, making a criss-cross pattern (or watch as your cookies already begin crumbling, and try to flatten them with the side of your hand).

Bake for 10-12 minutes.

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