Sunday, April 19, 2009

A cookie with a twist: Chocolate, PB&J Cookies

Here are some cookies I made yesterday before heading off to a potluck get-together with my missionary girls from Rizal missions. Been hanging around the kitchen during my spare time (when do I not hang around the kitchen?) and wanted to make cookies... Not typical oatmeal / chocolate chip cookies, but something different. So I did some research in my cookbook library and found "You Got Peanut Butter in my Chocolate Cookies" from Eat, Drink, and Be Vegan by Dreena Burton.

I love that Dreena Burton's cookie recipes don't use specialty egg replacers including flax meal and tofu (I think?). Instead, she uses liquid sweeteners such as maple syrup to help with the binding. Well I don't live in maple syrup country... I'm not a honey-eating vegan and I try as much as possible not to use the fake HFCS crap. I got an AHA! moment when I was daydreaming of a PB&J sandwich and thought that perhaps jam could stand in for the syrup.

If you've got Dreena's Eat, Drink, and Be Vegan cookbook, head on over to page 215. I used all purpose flour instead of the barley / spelt and 1/4 cup + 2 tbsp strawberry jam for the maple syrup and agave nectar. As jams are usually chunky, I recommend sticking all the liquid ingredients in your trusty food processor and give it a good pulse til everything's nice and non-lumpy. After mixing the ingredients all together you may notice that the dough's a bit stiff; I added 1 tsp oil apart from the 1/4 cup called for in the recipe.

You won't notice the jam flavor much but it's in the background. The cookies were nice and chewy :)

Curious about the recipe? Let me know if you want a copy.

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