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![]() It was way too sweet, even for a sweet toothed person like my mother and myself. But this time, the sugar in the recipe messed it up for me. The dough came together and the cookies also looked like the store bought ones. Again I used flax seed meal here to replace the one egg in the recipe. ![]() So as per my first plan I decided to go with the recipe from the “Cookies” book. I guess it was because of too many substitutions.Īfter the failure of the first experiment I decided to follow a regular recipe (not the low fat versions) exactly, but only replacing the eggs. I think I went overboard by replacing 1/2 the quantity of all purpose flour with whole wheat flour, because the cookies did not taste any good. I proceeded with that recipe, substituting flax seed meal for the eggs in the recipe. It used only 5 tablespoons of butter, if I remember right. Then I saw that it used 1 and 1/2 sticks of butter, so I thought why not search for a healthy version of the cookies and found one in the net. Since I have baked earlier from this book, I thought of proceeding with a recipe from that book itself. Also check out the full collection of Vegan Cookies. I had one recipe in hand from a book called “Cookies”. I didn’t know then that it’s going to cost me a lot of time and material to find the perfect recipe for an eggless version. Then transfer it to a wire rack to cool it completely. Remove it from the oven and let it cool in the baking sheet itself for 5 minutes.Bake it for 12-15 minutes or until the edges are golden brown and the centre is little wet.Wet your hands and flatten the cookies so that they are about 1/2 an inch thick.Drop the batter by a table spoon 2 inches apart.Now stir the oats and other optional ingredients you wish to include.Add the flour mixture to the wet ingredients and combine it well using a spatula.In a medium size bowl, sift together the flour, baking soda, salt and cinnamon.Stir it well using a wooden spoon/spatula. Add the flax seed mixture and vanilla extract to the creamed butter.In a blender, add flax seed powder and water and blend it until it’s foamy.Cream the butter and sugar until smooth and creamy.Prepare 2 large baking sheets either greasing it or lining it with parchment paper. Preheat oven at 350F/180C for 15 minutes.
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