Yeah, baby! They’re vegan and they’re freaking delicious, if I do say so myself. And my kids like them, so that’s got to count for something, right? And by all means, make them non-vegan if you like, with the eggs and butter. I won’t judge! Eggs and butter make awesome cookies, too!
I’d almost given up on vegan baking because I found I didn’t like the chemical taste that an egg replacer left behind. But in the latest (Nov/Dec) issue of Vegetarian Times, there’s a short interview with Tanya Petrovna, founder of Native Foods Vegan Cafes. You have no idea how much I wish we had a cafe like that in my area! The menus look amazing! Trying to find good vegan food in NH is like saying no one’s ever heard of the Twilight Saga. Anyway, Vegetarian Times asked Tanya about egg-free holiday baking, and she had some incredible ideas to share. Which I will now pass on to you, because these are great substitutes! (Renee, you’ll love these!)
- Substitute 1/4 cup coconut milk per egg. It has it’s own natural fat content, so it makes up for the missing egg fat. Be careful though, as the coconut flavor can overwhelm your recipe.
- Puree 1 tbsp raw flaxseed and 1/4 cup water in a blender to equal one egg. This makes it gooey like an egg. Use in recipes that will go along with the flaxseed’s nutty flavor.
- Stir 1 tsp sunflower or canola oil, cashew or almond butter, or tahini into soymilk--1/4 cup per egg. (I used tahini mixed into almond milk.) She recommends this one for cookies.
- Blend silken tofu--1/4 cup per egg--in a blender with your recipe’s liquid ingredients. This is best for baked goods with a denser texture, like chocolate or carrot cake. For a creamier texture, use equal parts silken tofu and vegan cream cheese.
- Add dried fruit, like apricots or plums, to a saucepan with an equal amount of water. Simmer for 10-15 minutes and then puree. Substitute 1/4 cup puree per egg.
Aren’t those great ideas? And new to me, for sure. I also love that I have all of these things on hand all the time.
I’ve had the idea to make these cookies for a couple of weeks now, but just got around to it yesterday. My mom used to make the Quaker Oat’s Oatmeal Chocolate Chip cookies--good stuff. But I couldn’t find that simple recipe on their site. They seriously need search engine help! So Google it was.
I was intrigued by this recipe at Baking Sheet. It also had great reviews in the comments! I just altered it to make it vegan. Simple changes, really. I used Earth Balance sticks instead of butter, used 2 tsp of tahini, stirred into 1/2 cup almond milk--to replace the 2 eggs, and used coconut milk in place of the 2 tbsp of regular milk. Oh--I used vegan chocolate chips, too. I also used half white and half white whole wheat flour. I reduced the sugar by a bit--not quite one whole cup of each, but next time, I think I’ll try reducing that even more. Finally, I added some almond extract, dried cherries, and walnuts.
Vegan Oatmeal Cherry Chocolate Chip Cookies
Adapted from bakingsheet.com, originally from The Frog Commissary Cookbook
(makes about 4 dozen large cookies or a lot more smaller ones!)
1 cups all-purpose flour
1 cup white whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup Earth Balance Sticks, room temperature
scant 1 cup sugar
scant 1 cup brown sugar
2 tsp tahini, stirred into 1/2 cup almond milk
2 tbsp coconut milk
1 1/2 tsp vanilla extract
1/2 tsp almond extract (use all vanilla, if you like)
2 1/2 cups rolled or quick oats
2 cups vegan chocolate chips (about 12-oz.)
1 1/2 dried cherries
1 1/2 cups chopped walnuts
Preheat the oven to 350F.
In a medium bowl, whisk together the flours, baking soda and powder, and the salt. Set aside.
In a large bowl, beat the Earth Balance and the sugars until creamy.
Add the tahini/almond milk mixture, then the coconut milk and the extracts. Mix well.
With your mixer in low speed, add in half the flour mixture, mix well, then mix in the rest of the flour.
Stir in the oats, chocolate chips, cherries and nuts.
Line your baking sheets with parchment paper.
I used a 2 inch cookie scoop to make large cookies--9 per sheet, baked for 18 minutes.
You can also drop by teaspoon on the sheet and bake for about 13 minutes.
You want them golden brown on the edges, so they stay chewy in the center.
Cool on baking sheet for at least 1-2 minutes before transferring to a cooling rack.
We really love these! They’re a hearty, chewy and satisfying cookie. They are a little sweeter than I wanted, so like I said, I’d most likely cut the sugar by a bit more next time. But if I can get two out of four kids to knowingly eat a vegan cookie, with nuts and wheat flour? I’m happy.