I’ve been waiting for this week for a while. Why? I’ve FINALLY had an excuse to bake. I rarely bake when I’m at school for two reasons:
- Baking for one person leads to a lot of extra calories consumed.
- I’d rather buy fruits and veggies with my grocery budget.
This week, I’m home and have people to cook for/that I can force to try my recipes. My dad pretty much unilaterally hates everything I’ve been cooking/baking because a lot of it has been vegan/vegetarian and he’s totally against my choice. My mom hates sweets, but is trying to be supportive. They’re not the best test subjects, but I’m thankful they humor me.
Tonight I have a party to go to, so I tried out two new cookie recipes:
- Pumpkin Ginger Snaps
- Chocolate Chip Cookies
The first one I tried out was Mama Pea’s Pumpkin Ginger Snaps. They’re not snappy like I imagined, even with the extra time, but they were delicious! I substituted brown sugar for the molasses (a little less than 1/4 cup) because I nearly had a heart attack when I saw how expensive the molasses was at Whole Foods. That is an assignment I’d rather give my dad…
The second cookies I made were chocolate chip cookies. But not just any chocolate chip cookies. Low-fat vegan chocolate chip cookies.
Vegan Chocolate Chip Cookies
Adapted from Bev’s Chocolate Chip Cookies
Makes 36 cookies
- 3/4 cup rolled oats
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup vegan margarine, soft (not melted)
- 1/4 cup unsweetened applesauce
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 1 1/2 teaspoons Ener-G
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup vegan chocolate chips
- Preheat oven to 350ºF. Prepare baking sheets by coating with cooking spray.
- Grind oats in blender. Transfer to medium bowl and stir in flour, baking soda and salt.
- In a large bowl, beat margarine until fluffy. Add applesauce, sugars, Ener-G, water, and vanilla. Beat until smooth and creamy.
- Add in dry ingredients, beating on low.
- Stir in chocolate chips.
- Drop dough by heaping teaspoonfuls on cookie pan.*
- Place in the oven and cook for 16 minutes, or until firm around the edges and golden on top.
- Cool on cookie sheet for two minutes, then allow to cool completely on wire rack.
*These cookies don’t spread/move pretty much at all. As you can see, my cookies weren’t very pretty because they didn’t spread. I’d recommend smushing them down some with the bottom of a cup!
My dad had seconds and my mom said she was “surprised” at how good the cookies were. I can’t get much more of an endorsement than that! The nutritional stats for this cookie has definitely made it a recipe that I will continue to come back again and again! Low-fat, vegan, and chocolate? More of that, please!