Saturday, November 19, 2011

A vegan short cut with cookies

Thanks to FoodBuzz's Tastemaker Program and Duncan Hines for the awesome care package! I received 8 coupons for FREE DH products, and a free coupon for Comstock Pie Filling. I'll post about the pie at another time. Of course, I'm not going to eat all 8 boxes, so I'm giving some to my church to put in gift baskets for people during the Thanksgiving holiday.

The Tastemaker's program is an awesome opt-in program that is part of their Featured Publisher's group. If you get selected, you get gift packages from various companies to play around with and plug to the blogosphere. Pretty cool deal, if you ask me. Not all companies are vegan, but if you know your stuff, you can figure out which items will work for you. To me, there's no better way to spread the news than to mingle with gaggles of omnivores and traditionally non-vegan companies and telling them how you played scientist with their food. Cutting oneself off from others because of your diet is never a good way to get things done.

If you're new to veganism and have difficulties with baking, I feel you. I've been there. I have a short cut for all you newbies and wannabes! Most commercial cake mixes, are accidentally vegan not all--but most IF you use a vegan egg instead of a chicken egg. The ingredient list is on the processed and chemical side which causes skepticism for those who serve on the vegan police, but don't sweat it--this is a lifestyle choice about having fun and being creative. Don't let a select few bully your efforts in trying to do this! For further inspiration, read this article by Vegan Outreach.

These cookies are **awesome** and remind me of the big ass soft baked ones that I bought at the mall when I was an Aqua Net Hair Spray Diva and listening to Whitesnake.

So, I took the Devil's Food cake mix, and made the following subs:

*2 vegan eggs: 2 T ground flax seeds and 6T warm water. Whisk and set aside. The mixture will get kind of gelatinous after a few minutes.

1/4 c. unsweetened applesauce

1/4 c. canola oil

1/2 c. chocolate chips

Preheat that oven to three fiddy. Line a cookie sheet with parchment paper or foil lightly sprayed with canola oil spray.

After the vegan egg has gelled a little, whisk it with the oil and applesauce. Add this mixture to the dry cake mix. If you find it is too dry, add a T or two of more applesauce, but it really should be fine. Fold in the chocolate chips and get out a lightly oiled ice cream scoop.

Using the scoop, dole out single scoops on the cookie sheet, making special care to leave a few inches between each cookie. You should really only get 6 per sheet. If you want smaller cookies, ((sigh)) fine, use a tablespoon instead. I don't know why anyone would want smaller cookies.

Bake 'em for 10-12 minutes AND NOT ONE SECOND LONGER. Do you hear me, you doubting cookie Thomas? Let 'em cool for a minute or so before transferring them to a wire cooling rack.

Enjoy! Remember, this way of eating is really not a pain in the ass. It's a cinch. You can do it! Thanks again to FoodBuzz and Duncan Hines for making this post happen!

*=if you don't have access to ground flax seeds, don't fret. You can double the amount of applesauce-(for the record, I don't like the results), use 1/4 c. of pureed silken tofu-(in the aseptic package in the Asian aisle of your grocery store), or one mushed banana. If you go the banana route, your cookies will have a distinct flavor, but some people like banana--so there you have it.

1 comment:

Anonymous said...

Hi Jen, I followed your direction with the exception of adding 1tbs of tapioca flour to the dry ingredients and pear purée as a substitute to apole sauce. The cookies baked for 10 min at 350 degrees. The result was a wonderfully (crispy on the the outside moist on the inside) delicious cookie.
Thank you (your ratios were perfect)

Natalie @nataliesnutjar