I went on a big baking spree the other night! And it was all a sugar free! Meaning no refined sugar, but lower glycemic index natural sweeteners instead. I started with some simple biscuits, using agave in place of the sugar, and went on to bake some VCIYCJ cookies that used agave AND brown rice syrup for sweetness. They both used an almost 50/50 combination of unbleached all-purpose flour and whole wheat pastry flour. Except the cookies were 1 c. unbleached AP, 1 c. ww pastry flour, and 1/4 c. brown rice flour. A. because I ran out of the other two B. because I wanted to try it out anyway.
Here are my results:
My biscuits turned out well, but I could have pulled them out a minute sooner. Maybe only 10 minutes with the agave?
I use a mesh strainer to sift my dry ingredients. Then I dump the last little bits of fiber left in it from the whole wheat pastry flour back in and mix.
Dough, pre-chocolate chips!
Chocolate chips in. Dough was super greasy at this point. Rounded tablespoons of dough smashed down with a glass bottom.
Two pans full! They were a little dry out of the oven and cooled, but after storing overnight, they are the perfect chewy consistency that peanut butter cookies should be. I was a little worried that it was that small bit of brown rice flour that dried them out, even though I did add an extra teaspoon of almond milk to try to balance it out. (brown rice flour absorbs more moisture.)
My fears were put to rest when two coworkers tried these yesterday, despite my warnings of them being fairly healthy. They liked them. Thumbs up. ; )
So this is the first recipe I’ve tried from Vegan Cookies Invade Your Cookie Jar. The last time I made oatmeal raisins, I consulted this book and many other recipes and ended up just doing my own thing. My recipe was more of a traditional oatmeal cookie, only with the addition of pumpkin seeds. In this recipe, I followed it exactly, with the exception of chocolate chips for raisins (out of raisins!), and got a very different textured sort of cookie. Kind of like a chewy granola bar. The recipe said 10 minutes for chewy cookies, and 12 minutes for crispy, but I baked mine for 13 and got a slightly chewy middle. It’s a very oatmeal dense cookie, as you can tell by how little batter there is before the oatmeal and raisin addition. In the future I’ll stick with my recipe for a more traditional cookie, but these were yummy in their own right, confirmed by several people at work. (In fact, two people that normally don’t like oatmeal cookies were just crazy about these!)
There was very little batter before adding the oats & chocolate chips.
1 1/2 cups of oats and 1/2 c. of chocolate chips subbed for raisins
you’ll need to flatten these out on the cookie sheet because they won’t spread in the oven!