Bryanna's Basic Fatfree Cookie Dough and Variations
Recipe by: Bryanna
Clark Grogan
Makes 56
This dough makes a cookie that is crispy-chewy on the outside and a bit cakey--
but not dry-- on the inside. It's great! (This recipe is an adaptation of one in
Louise Hagler's "Tofu Cookery".)
NOTE ON PREPARING THE COOKIE SHEETS: Since these are rolled in sugar to make
a crispy crust and keep the insides moist, these cookies can easily burn. If you
don't have the new double-bottomed cookie sheets, line your sheets with baking
parchment or oiled brown paper.
Blended Ingredients:
8 oz. medium-firm tofu
1/2 c. corn syrup (or you can use a rice or fruit concentrate syrup)
1 and 1/2 c. granulated unbleached or white beet sugar
1 T. vanilla or other extract
Dry Ingredients:
3 c. pastry flour (white or wholewheat)
1 c. oat flour (blend oats in a DRY blender ), brown rice flour or other
low-gluten flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
Additional Ingredients:
1/2 c. cold water mixed with 2 T. plus 2 tsp. powdered egg replacer
For rolling the cookies in: 1/2 c. sugar, Sucanat or cinnamon-sugar
Preheat the oven to 350 degrees F.
Combine the Blended Ingredients in a blender or food processor until
smooth. Whisk the Dry Ingredients together in a medium bowl. In a medium
bowl, beat the water and egg replacer with an electric or rotary beater until
like softly-mounded beaten egg whites. Add the tofu mixture to the egg replacer
mixture and stir well. Add this to the flour mixture and mix thoroughly.
Drop rounded teaspoons of the dough into the 1/2 c. sugar and shape them into
balls with your hands. Place the balls on the prepared cookie sheets (you will
need four, or do two batches of two pans each). Place the balls well apart and
do not press down. Bake in the top half of the oven for 12 minutes. Cool the
cookies on racks. if not eaten the same day, they should be frozen.
***VARIATIONS***
FUDGE CHEWS: Instead of the oat flour, use 1 c. unsweetened cocoa powder. Use
vanilla.
GINGER CRINKLES: Use 1/2 c. dark molasses instead of corn syrup. Omit vanilla
or other extract. Add 1 T. powdered ginger, 1 tsp. cinnamon, and 1/2 tsp. ground
cloves. You could also add some chopped candied ginger, if you wish.
ANISE COOKIES: Use 1 T. lemon extract instead of vanilla and add 1 T. ground
anise seeds. Use a light sugar.
JAM THUMBPRINTS: Use white flour and a light sugar. Use 2 tsp. vanilla and 1
tsp. coconut extract. After the cookies are baked, make a thumbprint indentation
in each one and fill each with 1/4 tsp. thick jam, jelly marmalade or lemon curd
(you'll need about 5 T. in all).
OATMEAL CHEWS: Use 2 c. whole wheat pastry flour and 2 c. rolled oats for ALL
of the flour. You can use molasses instead of corn syrup, if you wish, or use
Sucanat or brown sugar. Add 1 tsp. cinnamon. If you wish, add 1 c. chopped
raisins or other dried fruit.
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