I've been working hard to find delicious replacements for my daughter, who is allergic to dairy and eggs we've just found out. My current mission is to find a good cookie minus the butter and egg that still tastes good...and without using soy products. I bought some Earth's Balance Vegan Buttery Spread...but haven't been able to bring myself to use it...so I probably just wasted $5!
So this is cookie attempt #1...which is okay but not quite what I'm looking for. I attempted to replace the fat with mashed banana...but it seems to be giving the final cookie an altered after taste that is just not characteristic of a good chocolate chip cookie. So I'm going to try a few more adjustments and I'll keep you posted. The cookies were very good...the kids loved them...just not quite on the cookie-exchange level good.
Vegan Peanut Butter Chocolate Chip Cookies
2 bananas, mashed
1 cup peanut butter
2 teaspoon vanilla
2 tablespoons rice milk
2 1/2 cups oatmeal
1 cup whole wheat flour
1 cup white sugar
1/2 cup brown sugar
1 teaspoon baking soda
6 ounces bittersweet chocolate, chopped
Preheat oven to 350 degrees.
Place bananas in a large bowl and mash into a soupy consistency. Add peanut butter, vanilla, and rice milk and stir until thoroughly combined. Add oatmeal, flour, sugars, baking soda and chocolate and stir again until combined.
Using a 1 tablespoon cookies scoop, place a scoop of cookie dough in palm of hand and roll into balls. Then roll in sugar and place on a non-stick baking sheet. Smash down slightly with a cup or make Criss-crosses with a fork.
Bake for 11-13 minutes until cookie is slightly brown on edges.
Enjoy!
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