Cookie Recipes with W.W. Flour
Chocolate Peanut Butter Chip Cookies
2 cups whole-wheat pastry or all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup Wonderslim Fat & Egg Substitute or Sunsweet Lighter Bake
11/2 cups sugar
2 tablespoons water
2 teaspoons vanilla extract
1 (10-ounce) package peanut butter chips
Heat oven to 350 degrees. Stir together flour, cocoa, baking soda and salt. In large bowl, combine Wonderslim or Lighter Bake and sugar. Add water and vanilla. Using a wooden spoon, gradually add flour mixture and mix well. Stir in peanut butter chips. Drop by rounded teaspoons onto cookie sheet, coated with baking spray. Bake 8 to 10 minutes. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Yields about 41/2 dozen cookies.
Per cookie: 71 calories; 1.7 g fat (1.5 g saturated fat; 22 percent calories from fat); 12.4 g carbohydrate; 0 mg cholesterol; 47 mg sodium.
Source: "Barat Non Dairy chocolate chips"
VEGAN CHOCOLATE COOKIES
(25 Giant cookies, 5 inches across, or 80 regular cookies)
1/2 lb (2 sticks) butter or margarine
1 3/4 cups sucanat
2 eggs (or equivalent replacer) <--e.g. Ener-G egg replacer
1 tsp vanilla extract
2 1/4 cups whole wheat pastry flour (organic if available)
1 tsp baking soda
1/2 tsp salt (optional)
1 bag (1 1/2 cups) Barat choclate chips
1) Preheat oven to 325 F for Giant cookies, 350 F for regular cookies.
Grease a cookie sheet.
2) Cream margarine and sucanat together until light and fluffy. Add
eggs and vanilla and mix well.
3) sift dry ingredients together and stir in, mixing thoroughly. Add
chocolate chips to batter.
4) Bake on the prepared cookie sheet on the middle rack for 15-17
minutes for Giant cookies, 8-10 minutes for regular cookies. Remove
from oven while cookies are slightly soft. Cool on the baking sheet for
5 minutes before transferring cookies to a rack to cool completely.
- Add 1 cup chopped walnuts, or pecans, or coconut
- Substitute 1 teaspoon mint extract for vanilla extract
And my own variation, in which I indulged just yesterday (naughty me!):
melt half a cup of chocolate chips and stir into batter to make double-
chocolate cookie dough! (A good way to get rid of that extra half cup
of chips, if you use a regular 12 oz. bag instead of what Barat
provides -- yeah, right, call it thrift instead of sinful indulgence
All ye folks who have loved the taste of raw cookie batter for years,
but have been afraid to indulge from fear of bacteria in raw eggs
(salamonea or however ye spell it): please note that vegan cookies,
having no eggs, is SAFE TO EAT RAW! So go right on ahead and make that
batter to eat straight from the bowl .
Whole Wheat Chocolate Chip Cookies
3/4 cup margarine
1 cup white sugar
1 cup light brown sugar
1 1/2 teaspoons vanilla extract
2 cups sifted whole wheat pastry flour
1 cup all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
1 Preheat the oven to 375 degrees F (190 degrees C). Generously grease cookie sheets.
2 In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Stir in the vanilla and eggs. Combine the whole wheat flour, all purpose flour, baking soda and salt, gradually blend into the creamed mixture. Fold in chocolate chips and walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheet.
3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. For bar cookies, press dough into a 10x15 inch jelly roll pan and bake for 12 to 15 minutes.
Makes 3 dozen
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