I've been doing quite a bit of baking lately, but every time I go to photograph the "goods", they're gone. I think that I've got cookie gremlins in my house. Fortunately I was able to snap these shots quickly before they were devoured.
The biscotti recipe is up on everyday dish (along with a video), and they are really good! Chocolate chip orange. Yum!
The oatmeal cookies are from a recipe that I found floating around the internet. They are so, so good (and low fat too!). I found the recipe on the Village Vegan blog (and she found it on David Lebovitz's blog), but it's originally from Nick Malgieri and David Joachim's cookbook Perfect Light Desserts (HarperCollins). Of course it's been veganized, thanks to Anna's suggestion of using ground flax for the eggs and Earth Balance for the butter. I've changed it a bit further by adding crispy brown rice cereal (or Rice Krispies) and chocolate chips in place of the raisins (I have a raisin hater in my house). You've got to give these cookies a try. I can't keep them in the house, as the cookie gremlins love them.
So if you're in the mood for baking, I suggest you give both of these cookie recipes a try.
Chewy Oatmeal Raisin Cookies
1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons Earth Balance margarine, at room temperature
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
1 tablespoon finely ground flaxseed mixed with 3 tablespoons water (let sit for a couple of minutes to thicken)
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/3 cups rolled oats (not instant)
2/3 to 1 cup crisp brown rice cereal (or Rice Krispies)
1/2 cup dark raisins or 3/4 to 1 cup semisweet chocolate chips
2 baking sheets lined with parchment paper or silicone mats
1. Preheat the oven to 375°F degrees.
2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the Earth Balance and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla.
4. Stir in the dry ingredients, then the oats and raisins or chocolate chips. Stir in the rice cereal.
5. Drop the batter by rounded tablespoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.
6. Bake the cookies for 10 to 14 minutes, or until they "look dull on the surface but are moist and soft". Rotate baking sheets during baking for even heating.
Storage: Once cool, store the cookies in an airtight container at room temperature.
Recipe adapted from Nick Malgieri and David Joachim's book, Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs (HarperCollins) -it's screaming to be veganized, don't you think?
P.S. I used organic sugars and vegan semisweet chocolate chips. If you can find them, look for the Enjoy Life brand. They are delicious, vegan, and made in an allergen-free plant (no nuts, dairy or gluten). They're tiny and cute too!