Yesterday I obeyed an inkling to whip up a batch of vegan chocolate-chip cookies. I wanted them to be a tad healthier than the recipe I had on hand, plus, I didn't have the sufficient ingredients to make the cookie dough as described, so I put my knowledge of vegan baking substitutions to the test and came up with the following recipe:
Ingredients:
1 1/4 cups sugar
1/2 cup nonhydrogenated margarine, softened
1/4 cup unsweetened applesauce
1 small ripe banana
2 teaspoons vanilla extract
2 1/4 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semisweet chocolate chips
Instructions:
Preheat oven to 350°.
Mix together the sugar, margarine, applesauce, banana, and vanilla until well blended. Add the flour, baking soda, and salt. Mix well. Add chocolate chips. Divide the dough into small balls on ungreased cookie sheets and bake for 10-12 minutes. Let cool on cookie sheet for at least a few minutes.
The great thing about using the banana as a binding agent is that it gives the cookies a really great texture and helps them to brown very nicely. But the cookies ended up tasting notably banana-y. It's not a bad flavor, by any means, but, if I'm aiming for that good old fresh-from-grandma's-oven flavor, then it just won't do. I'm going to omit the banana next time and try experimenting with other possible "healthy" substitutions. I'll keep you posted on the results.
29 August 2007
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