Guest guest Posted August 18, 2009 Report Share Posted August 18, 2009 We have used THE JOY OF VEGAN BAKING by Colleen Patrick-Goudreau for all different kinds of cookie (and cakes). They have all been great. I hope the sleepover goes great! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2009 Report Share Posted August 18, 2009 I've just used the recipe on the back of the package of vegan chocolate chunks or chips (I like Baker's Chocolate Chunks, and/or Guittard's semi-sweet chips). I use ground flax as the binder in them - instead of eggs (1Tbs ground flax, 3 Tbsp water - mix and let it get goopy like eggs). you could otherwise use blended tofu (silken - I think it's 1/4c blended =1 egg). I use whichever I have on hand at the time. It should hold up just fine in the fridge. I've made it and frozen logs of it to make it like the 'cut and bake' type cookies (especially around the holidays!) I have a roll out oatmeal cookie recipe I altered slightly (and also added chocolate chips to it) and pre-mixed the flour/oatmeal mix and then had the kids (my son and his cousin) mix the wet/dry and chips to make it more of an 'event' instead of just cutting cookies and baking them. My son loves to bake, especially when he was little (he still does, but does more stuff on his own with supervision instead of me measuring and then him pouring). I don't know if this is what your MIL was thinking - something to do rather than just to eat? You can just bring the flax/water mix with you or pre-measure and just label what to add to it before adding to the mix. Missie On Mon, Aug 17, 2009 at 4:41 PM, kimguest1<kimguest1 wrote: > > > My girls are staying with my MIL overnight saturday, wohoo! This will be > their the first night away. > Anyway, she mention making chocolate chip cookies, and I'm working on > cutting out eggs, so I was thinking of making the dough friday night. Will > it hold up ok in the fridge? Anyone have any experience with this? > I have a recipe from " vegan with a vengeance " that we've made once, they > came out okey. Maybe some of you have a different recipe that you want to > share? > Thank in advance, > Kim > > -- http://mszzzi.zoomshare.com http://www.flickr.com/photos/mszzzi/ ~~~~~(m-.-)m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2009 Report Share Posted August 18, 2009 Rather than bake a batch of cookies (and eating them in two days), I make the dough and freeze in balls. Then we can have a hot, fresh cookie any time. The dough keeps for months. ________________________________ kimguest1 <kimguest1 Monday, August 17, 2009 4:41:22 PM vegan cookies My girls are staying with my MIL overnight saturday, wohoo! This will be their the first night away. Anyway, she mention making chocolate chip cookies, and I'm working on cutting out eggs, so I was thinking of making the dough friday night. Will it hold up ok in the fridge? Anyone have any experience with this? I have a recipe from " vegan with a vengeance " that we've made once, they came out okey. Maybe some of you have a different recipe that you want to share? Thank in advance, Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2009 Report Share Posted August 18, 2009 i use any regular old choco chip cookie recipe, but use ener-g egg replacer. it holds up just fine in the fridge. have fun, er, i mean tell your kids to have fun! j. ________________________________ kimguest1 <kimguest1 Monday, August 17, 2009 2:41:22 PM vegan cookies My girls are staying with my MIL overnight saturday, wohoo! This will be their the first night away. Anyway, she mention making chocolate chip cookies, and I'm working on cutting out eggs, so I was thinking of making the dough friday night. Will it hold up ok in the fridge? Anyone have any experience with this? I have a recipe from " vegan with a vengeance " that we've made once, they came out okey. Maybe some of you have a different recipe that you want to share? Thank in advance, Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2009 Report Share Posted August 18, 2009 I've always had good luck with refrigerating and/or freezing cookie dough. We've recently found that ground chia seeds make a great egg replacer, too! *^*^*^*^*^*^*^* Tara J Petite tara www.petite.net On Behalf Of robin koloms Monday, August 17, 2009 8:44 PM Re: vegan cookies Rather than bake a batch of cookies (and eating them in two days), I make the dough and freeze in balls. Then we can have a hot, fresh cookie any time. The dough keeps for months. ________________________________ kimguest1 <kimguest1 <kimguest1%40> > <%40> Monday, August 17, 2009 4:41:22 PM vegan cookies My girls are staying with my MIL overnight saturday, wohoo! This will be their the first night away. Anyway, she mention making chocolate chip cookies, and I'm working on cutting out eggs, so I was thinking of making the dough friday night. Will it hold up ok in the fridge? Anyone have any experience with this? I have a recipe from " vegan with a vengeance " that we've made once, they came out okey. Maybe some of you have a different recipe that you want to share? Thank in advance, Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2009 Report Share Posted August 18, 2009 Ditto this reply about making ahead and refrigerating or freezing. However, it sounds to me like your MIL is thinking of doing this as an activity WITH the girls, so not sure you preparing the dough ahead of time is getting her what she is looking to achieve. Just my take on what you said though. Good luck. __________ Cheap Airline Tickets from $49 Airfare Rates Just Dropped! Book Now to Lock In the Best Deals. http://thirdpartyoffers.juno.com/TGL2141/c?cp=Q31Hz6sshyOpAsrqRrQyJQAAJ1CAjzXt2m\ b1zEY-wa6xVgV9AAUAAAAAAAAAAF7vBz6VGPZik3AK1lMz2KHKUqqYAAAAAA== Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2009 Report Share Posted August 18, 2009 I agree with the others that cookie dough will keep in the fridge or freezer just fine. I also agree with a few others that maybe your MIL was looking for something to do with the girls.... So, you could give her the following recipe and the teaspoon of egg replacer (if you have it). Then she can still make chocolate chip cookies with the girls and they would be vegan. This is a fabulous recipe (my favorite cookie recipe...) that you can make with or without the coconut. It's from Vegweb: *http://vegweb.com/index.php?topic=15592.0 Divine Coconut-PB-Choc Chip Cookies* Ingredients (use vegan versions <http://vegweb.com/index.php?topic=15403.0> ): 1 cup sugar 3/4 cup peanut butter 1 teaspoon egg replacer 1 teaspoon vanilla 1 1/4 cup whole wheat pastry flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup chocolate chips 1 cup coconut *soymilk as needed Directions: Preheat oven to 350 degrees Fahrenheit. Stir sugar and peanut butter together. Mix egg replacer with a splash of soymilk and vanilla and add to sugar-peanut butter mix. Combine dry ingredients in a separate bowl and then add to wet ingredients. If mixture is too dry, add soymilk until moist. Place coconut on a plate. Form dough into balls and roll in coconut. Push a few chocolate chips into the top of the cookies and place on oiled baking sheet. Bake 10-12 minutes. TIP: Chocolate chips can be stirred into the dough, but I found that pushing them into the cookies as I place them on the baking sheet was easier. Not only did it make distribution more even, I was able to avoid dozens of chocolate chips abandoned at the bottom of the dough bowl. Preparation time: 30 minutes On Mon, Aug 17, 2009 at 4:41 PM, kimguest1 <kimguest1 wrote: > > > > My girls are staying with my MIL overnight saturday, wohoo! This will be > their the first night away. > Anyway, she mention making chocolate chip cookies, and I'm working on > cutting out eggs, so I was thinking of making the dough friday night. Will > it hold up ok in the fridge? Anyone have any experience with this? > I have a recipe from " vegan with a vengeance " that we've made once, they > came out okey. Maybe some of you have a different recipe that you want to > share? > Thank in advance, > Kim > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2009 Report Share Posted August 18, 2009 <<TIP: Chocolate chips can be stirred into the dough, but I found that pushing them into the cookies as I place them on the baking sheet was easier. Not only did it make distribution more even, I was able to avoid dozens of chocolate chips abandoned at the bottom of the dough bowl.>> Abandoned? Who has EVER had dozens of chocolate chips abandoned at the bottom of a bowl???? ;-P Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2009 Report Share Posted August 18, 2009 You guys are right....My MIL probably wants to involve my girls in the whole process, not just the eating =) I just didn't want to give her a new recipe and assume she had the ingredients and risk offending her, so I figured I would put it together myself, and they could do the cutting and baking. Now I'll just pack the box of egg replacer that we have (why didn't I think of that...), and some vegan chocolate chip, problem solved! No one ever complains about to much chocolate, right? Thanks everyone, Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2009 Report Share Posted August 19, 2009 In this super healthy recipe, agave nectar is a great sub for the honey to make this freezer treat vegan. Easy Healthy Fudge Recipe By Margaret Chuong-Kim on November 02, 2007 Healthy Desserts http://www.drbenkim.com/easy-healthy-fudge-recipe.html This easy and delicious fudge recipe calls for protein-rich almond butter and antioxidant-rich raw chocolate powder, making it a decadent treat that is much healthier than conventional store-bought fudge. Although this fudge is made with all-natural ingredients, it is best to eat only one or two small pieces at a time, as eating honey-rich foods can stress one's blood sugar-regulating mechanisms. Ingredients: 2 cups almond butter 1/4 cup raw cocoa powder, sifted to remove any lumps 1/2 cup plus 2 tablespoons liquid honey 1 heaping tablespoon coconut oil, melted (optional) 2 teaspoons vanilla extract 1 teaspoon coarse sea salt Directions: Combine all ingredients in a large bowl. Mix until well incorporated. Spoon the mixture into a pan and flatten with the back of a spoon. Place in the freezer for an hour or so, then take it out to cut into bite-size squares or rectangles. Transfer the pieces onto a plate. Keep these covered and stored in the freezer. An alternative is to spoon the mixture into candy molds; pop them out when they are thoroughly frozen. They have a chewy texture when frozen. These must be kept in the freezer, otherwise they will become soft and mushy, to the consistency they were at before freezing. So if you take them out to eat, eat them quickly! Also keep this in mind when cutting the fudge; work quickly. Adapted from a recipe found in: Raw Food/Real World: 100 Recipes to Get the Glow , ERB <bakwin wrote: > > <<TIP: Chocolate chips can be stirred into the dough, but I found that pushing them into the cookies as I place them on the baking sheet was easier. Not only did it make distribution more even, I was able to avoid dozens of chocolate chips abandoned at the bottom of the dough bowl.>> > > > Abandoned? Who has EVER had dozens of chocolate chips abandoned at the bottom of a bowl???? > > ;-P > > Liz > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2009 Report Share Posted August 20, 2009 We'll have to try this one soon! Thanks for sharing. , " adobedwellers " <linaeasom wrote: > > In this super healthy recipe, agave nectar is a great sub for the honey to make this freezer treat vegan. > > Easy Healthy Fudge Recipe > By Margaret Chuong-Kim on November 02, 2007 Healthy Desserts > http://www.drbenkim.com/easy-healthy-fudge-recipe.html > > This easy and delicious fudge recipe calls for protein-rich almond butter and antioxidant-rich raw chocolate powder, making it a decadent treat that is much healthier than conventional store-bought fudge. > > Although this fudge is made with all-natural ingredients, it is best to eat only one or two small pieces at a time, as eating honey-rich foods can stress one's blood sugar-regulating mechanisms. > > Ingredients: > > 2 cups almond butter > 1/4 cup raw cocoa powder, sifted to remove any lumps > 1/2 cup plus 2 tablespoons liquid honey > 1 heaping tablespoon coconut oil, melted (optional) > 2 teaspoons vanilla extract > 1 teaspoon coarse sea salt > > Directions: > > Combine all ingredients in a large bowl. Mix until well incorporated. > > Spoon the mixture into a pan and flatten with the back of a spoon. Place in the freezer for an hour or so, then take it out to cut into bite-size squares or rectangles. Transfer the pieces onto a plate. Keep these covered and stored in the freezer. > > An alternative is to spoon the mixture into candy molds; pop them out when they are thoroughly frozen. They have a chewy texture when frozen. > > These must be kept in the freezer, otherwise they will become soft and mushy, to the consistency they were at before freezing. So if you take them out to eat, eat them quickly! Also keep this in mind when cutting the fudge; work quickly. > > Adapted from a recipe found in: Raw Food/Real World: 100 Recipes to Get the Glow > > > , ERB <bakwin@> wrote: > > > > <<TIP: Chocolate chips can be stirred into the dough, but I found that pushing them into the cookies as I place them on the baking sheet was easier. Not only did it make distribution more even, I was able to avoid dozens of chocolate chips abandoned at the bottom of the dough bowl.>> > > > > > > Abandoned? Who has EVER had dozens of chocolate chips abandoned at the bottom of a bowl???? > > > > ;-P > > > > Liz > > > > Quote Link to comment Share on other sites More sharing options...
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