- Fatfree Vegan Recipes - http://fatfreevegan.com -
Bryanna’s Basic Fatfree Cookie Dough and Variations
Posted By ffvhelper On February 25, 2010 @ 9:33 pm In Desserts & Sweets | No Comments
Recipe by: Bryanna Clark Grogan
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.
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
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
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.
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.
Article printed from Fatfree Vegan Recipes: http://fatfreevegan.com
URL to article: http://fatfreevegan.com/blog/2010/02/25/bryannas-basic-fatfree-cookie-dough-and-variations/
Copyright © 2002-2015 Fat Free Vegan Recipes. All rights reserved.