I was trying to come up with the perfect chocolate chip cookies that were made without butter or eggs. I settled on peanut butter and canola oil to stand in for the butter, along with a little oatmeal for chewiness. I finally made a batch that was stupendously good - flat, crispy on the edges but chewy in the middle, and oozing with dark chocolate chunks.
But somehow I must have written down the recipe wrong, because when I made them again, they were not the same. Not quite as thin, and harder. Still great, but not the same. I spent weeks making adjustments, to no avail. So I just posted the recipe as is, because it's still great, and I was sick of making cookies!
I have tried different types of brown sugar, eggs vs. the flax/water egg substitute, different amounts of oil, etc. Also, the original batch was baked on an insulated baking sheet - can that produce a flatter cookie? One other thing I haven't tried yet (duh) is decreasing the flour a bit. If anyone has another suggestion, please let me know.
Anyway, here is the recipe. I urge you to try it, the cookies are really good and not identifiable as vegan! And you can see how nice and flat the first batch turned out, in this photo: http://whatwouldcathyeat.com/2010/06/...
Chocolate Chunk-Peanut Butter-Oatmeal Cookies
1 T. ground flax seed (flax meal)
2 1/2 T. water
1/2 c. organic canola oil
1/2 c. packed brown sugar
1/4 c. unsalted creamy peanut butter – see note
1/4 c. maple syrup
1 1/2 t. vanilla
1 c. whole wheat pastry flour
1 t. baking powder
1/2 t. baking soda
1/2 c. rolled oats
Scant 1/2 t. salt
2 1/2 ounces of 70% dark chocolate, cut into small chunks (you’ll have 1/2 c.)
Combine flax and water in a small saucepan. Bring to a boil and simmer for a minute, until a thick, egg-like consistency is achieved. (30 seconds in the microwave will also do the trick.) Then vigorously whisk together the flax mixture, oil, brown sugar, peanut butter, maple syrup and vanilla in a bowl. Mix the dry ingredients in a separate bowl. Combine the wet and dry ingredients, then fold in the chocolate.
Drop by tablespoonful onto an ungreased cookie sheet. Bake at 350 for 11-12 minutes, until flat and starting to turn golden on the edges.
NOTE: You need a very creamy peanut butter for this, not a coarsely ground type. Most importantly, make sure the ingredient list is just peanuts and nothing else.
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