Vegan cookies

[Guest guest]

I just made some Chocolaty Crinkle Cookies from Isa Chandra Moskowitz's

vegan cookie cookbook. Yum!

 

Once I got started, I realized I didn't have one of the ingredients,

chocolate chips. I did have cocoa, so I got on the internet and found a

substitute recipe. I also doubled the recipe. The results were amazing,

fudgy and delicious. So, let me share the recipe as I made it, and send

you off to bookstore or library to get a copy of this terrific little book.

 

Chocolaty Crinkle Cookies, with " error "

Makes about 3 1/2 - 4 dozen cookies

 

For rolling cookies:

1 1/2 cups powdered sugar

1/3 cup sugar

 

For the dough:

1 1/2 cups sugar

2/3 cup canola oil

4 tbsps dark corn syrup

2 tsp vanilla extract

2/3 cup nondairy milk

2 tbsp ground flax seeds

1 cup chocolate chips, melted (Substitute: I used 9 tbsp cocoa powder, 7

tbsp sugar, and 3 tbsp vegan shortening)

2 1/2 plus 4 tbsp unbleached white flour

4 tbsp dutch-processed cocoa powder

1 1/2 tsp baking powder

1/2 tsp salt

 

1. Preheat the oven to 325 degrees F. Line two baking sheets with

parchment paper.

2. Sift the powdered sugar for rolling into a pie plat. Put the

granulated sugar for rolling into a small bowl. Set aside.

3. In a small bowl, put the flour, dutch-processed cocoa powder, baking

powder and salt. Mix well with a whisk and set aside.

4. In the bowl of a sturdy mixer (I use a Kitchenaid,) mix the dough:

sugar, oil, corn syrup, vanilla, nondairy milk, flax seeds, chocolate

chips (or substitute given above,) and mix until smooth.

5. Slowly add flour mixture to wet ingredients and mix at a medium-slow

speed until a moist, thick dough forms. Put the bowl into the

refrigerator for about a half an hour to make it easier to roll into balls.

6. Take a generous tablespoon of chilled dough and roll it into a ball.

Roll it generously in the granulated sugar and then generously into the

powdered sugar. Thick coating gives the pretty cracked surface that

makes these cookies so gorgeous to look at.

7. Bake for 14 minutes until the cookies are puffed up and cracks appear

on the surface. Let them cook 5 minutes on the pans, then carefully

transfer them to cooling racks with a thin spatula to finish cooling.

8. Store in a tightly covered container. If you have any left, that is.

 

Cheers,

 

Trish

 

 

--

Trish Carr

http://home.comcast.net/~bantrymoon/

[Guest guest]

and how many cookies are you sending us?

bantrymoon Dec 12, 2009 7:47 PM Vegan cookies

 

 

 

I just made some Chocolaty Crinkle Cookies from Isa Chandra Moskowitz's vegan cookie cookbook. Yum!Once I got started, I realized I didn't have one of the ingredients, chocolate chips. I did have cocoa, so I got on the internet and found a substitute recipe. I also doubled the recipe. The results were amazing, fudgy and delicious. So, let me share the recipe as I made it, and send you off to bookstore or library to get a copy of this terrific little book.Chocolaty Crinkle Cookies, with "error"Makes about 3 1/2 - 4 dozen cookiesFor rolling cookies:1 1/2 cups powdered sugar1/3 cup sugarFor the dough:1 1/2 cups sugar2/3 cup canola oil4 tbsps dark corn syrup2 tsp vanilla extract2/3 cup nondairy milk2 tbsp ground flax seeds1 cup chocolate chips, melted (Substitute: I used 9 tbsp cocoa powder, 7 tbsp sugar, and 3 tbsp vegan shortening)2 1/2 plus 4 tbsp unbleached white flour4 tbsp dutch-processed cocoa powder1 1/2 tsp baking powder1/2 tsp salt1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.2. Sift the powdered sugar for rolling into a pie plat. Put the granulated sugar for rolling into a small bowl. Set aside.3. In a small bowl, put the flour, dutch-processed cocoa powder, baking powder and salt. Mix well with a whisk and set aside.4. In the bowl of a sturdy mixer (I use a Kitchenaid,) mix the dough: sugar, oil, corn syrup, vanilla, nondairy milk, flax seeds, chocolate chips (or substitute given above,) and mix until smooth.5. Slowly add flour mixture to wet ingredients and mix at a medium-slow speed until a moist, thick dough forms. Put the bowl into the refrigerator for about a half an hour to make it easier to roll into balls.6. Take a generous tablespoon of chilled dough and roll it into a ball. Roll it generously in the granulated sugar and then generously into the powdered sugar. Thick coating gives the pretty cracked surface that makes these cookies so gorgeous to look at.7. Bake for 14 minutes until the cookies are puffed up and cracks appear on the surface. Let them cook 5 minutes on the pans, then carefully transfer them to cooling racks with a thin spatula to finish cooling.8. Store in a tightly covered container. If you have any left, that is.Cheers,Trish-- Trish Carrhttp://home.comcast.net/~bantrymoon/

 

 

 

You're just jealous because the voices only talk to me!