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This text is taken directly from Stephanie
Scarborough's "Cheap Vegan" zine.
It's an awesome zine and you should definitely
get one. Stephanie gave us permission to distribute
them.
if you want one (free to VegKC members)!
Here, Stephanie teaches us how to make any
type of cookie we want, chocolate, pumpkin,
whatever. It's all about using the right proportion
of ingredients.
[...] Homemade cookies are tons cheaper than
the store-bought kind. And tastier and healthier
too, because you control what goes in them.
Ingredients:
-
Flour
1 cup. You can use whole grain
or white. whatever suits your fancy. I
tend to use half unbleached white and
half whole-wheat. Note from VegKC: Try
using whole wheat pastry flour.
-
Sweetener
1 1/4 – 1 1/2 cups. You can use
sugar, fruit juice concentrate, brown
sugar, or whatever else you have around.
If you use a liquid sweetener, increase
your flour by 1/4 cup.
-
Fat or Fat Substitute
1 – 1 1/2 cups. Margarine, oil,
applesauce, nut butter, mashed banana,
prune puree, or a mixture of any of these.
If you use a drier fat, such as natural-style
nut butter, use the greater amount. If
you're using margarine, oil, or pureed
fruit, use the lesser amount.
-
Vegan Milk (soy milk,
rice milk, whatever)
1/2 cup (use this only if you're using
natural style nut butter for your fat).
-
Egg Replacement
Equivalent to 2 eggs. I usually use 1
tablespoon soy flour mixed with 2 tablespoons
water per egg. You can also use 1/2 mashed
banana per egg or a few tablespoons applesauce.
-
Baking Soda
1 teaspoon.
-
Flavoring (Optional)
You can use as many or as few (none) of
the following: 1 teaspoon vanilla or almond
extract, 1/2 cup cocoa or carob powder,
up to 2 teaspoons cinnamon or ground ginger.
-
Goodies (Optional)
Up to 2 cups of any combination of anything
you like, such as dry oatmeal, coconut,
chocolate chips, nuts, seeds, raisins,
dates, granola, shredded carrot, zucchini
or sweet potato, wheat germ, that little
bit of cereal at the bottom of the box
that isn't enough to eat, or anything
else you'd like to have in your cookies.
Or you can leave it all out and have plain
and simple cookies.
And here's how you make 'em: Preheat
oven to 350° F. Stir together all your
dry ingredients and dry goodies, if you're
using them. In a separate bowl, mix together
all of your wet or moist ingredients (they
mix together really well in a blender). Add
the wet ingredients to the dry ingredients
and stir until just mixed. Don't overmix or
you could end up with some tough cookies.
If your mixture's a little dry, add more milk
or oil. If it's too wet, add more flour. Form
dough into balls and flatten into cookie-shaped
rounds between your hands. Place cookies on
a lightly oiled cookie sheet, and bake your
cookies for 8 – 10 minutes. Allow them
to cool for 5 minutes on the cookie sheet,
then transfer to a wire rack to cool. If you
don't have a wire rack, you can place them
on a clean towel spread out on your counter
or table to let the air circulate under them.
I don't remember how many cookies this recipe
makes...
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