Breakfast.

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Oh, hey, I’m just over here, inventing adapting cookie recipes.

It remains to be seen how well they store, but I turned a ginger cookie recipe into an apple-cinnamon-maple one this morning because of the abundance of applesauce in the house (I had a lot of cooking apples lying around that needed to be made useful) and dominance of ginger in a lot of my other holiday recipes. The original recipe came from Isa Chandra Moscowitz, so it’s vegan. Don’t be alarmed.

7:45am cookies (makes about two dozen)

1. Preheat oven to 350F (175C) and line two baking sheets with parchment.

2. In a medium bowl (or big measuring cup), stir or whisk together (I don’t hold with sifting, especially with whole wheat flour) 1 cup all-purpose flour, 3/4 cup whole wheat flour, 1 heaping tbsp of ground flax seed, 1/2 tsp salt, 1 tsp baking soda, 1 1/2 tsp (or more) cinnamon, 1/2 tsp cardomom, 1/2 tsp ginger. Set aside.

3. In a big bowl (in my case, the big bowl of my Kitchenaid stand mixer), beat together 1/4 cup applesauce, 1/4 canola (or other light) oil, 1/4 cup soy milk (almond milk would probably be nicer), 1 cup of sugar (I used dark brown), and 1 tsp vanilla extract.

4. Keep mixer going as you pour the flour mixture slowly into the big bowl.

5. Once everything’s mixed, take wee spoonfuls of dough and roll into 1-inch balls. Place those on the prepped baking sheets. These cookies only spread a little, but leave a gap of 1-2 inches between them. Optionally, you can roll them in coarse demerara sugar (or press it into the tops). These rise a little puffy, though, so you might lose a few crystals.

6. Bake for 10-12 minutes. Let them cool for about five minutes before putting them on a rack/in your gob.

 

 

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