Chocolate Chip Cookies with Yogurt

chocolate chip cookies with yogurt

chocolate chip cookies with yogurt

Last week at the Vegan Dairy Fair, I was asked what egg substitutes I used in my baking. My reply was that I have tried them all, from packaged egg replacer to tofu. That question got me thinking about revisiting egg subs. I hadn’t used yogurt in awhile, and my hubby was craving chocolate chip cookies, so the following recipe was created.

The original recipe was a healthier rendition of a standard chocolate chip cookie. It used yogurt instead of eggs, but I veganized it by making the yogurt non-dairy. I also modified it with vegan versions of the other ingredients. No changes were needed for high altitude because cookies are forgiving that way. I just tweaked a few of the steps and the oven temperature, and came up with a very tasty cookie.

Chocolate Chip Cookies with Yogurt adapted from Cornell University Cooperative Extension, Eat Smart New York!

1/2 cup organic sugar
1/2 cup organic brown sugar, firmly packed
1/2 cup vegan margarine
1/2 cup non-dairy vanilla yogurt
3/4 tsp vanilla extract
1 cup all purpose flour
3/4 cups whole wheat flour
1/2 tsp baking soda
1/4 tsp sea salt
3/4 cup vegan chocolate chips

Preheat oven to 350F. In the bowl of a stand mixer combine sugar, brown sugar, and margarine. Beat until light and fluffy. Add yogurt and vanilla and blend well. Sift together the flours, baking soda, and salt. Beat the flour mixture into the margarine mixture a cupful at a time. Stir the chocolate chips in by hand. Drop by rounded spoonfuls 2” apart onto cookie sheets. Bake for 15 to 17 minutes or until golden brown. Cool 1 minute, then remove from cookie sheets.

Until next time, happy baking!

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Peanut Butter Jam Mookies

peanut butter jam mookiesSometimes when I am searching for a baking recipe, I base it solely on an ingredient in my arsenal. I recently got Coconut Sugar from Navitas Naturals so that became my inspiration for this week. Upon scouring my cookbook collection, I found a cookie recipe that suggested coconut sugar as a swap for dark brown sugar.

The recipe was already vegan so that part was accomplished. For altitude I had but to slightly reduce the amount of sugar and oil. I also chose to add jam on top to complement the peanut butter flavor. What I discovered after they baked was that they rose quite more than expected, especially as they were baked at high altitude. The cookbook describes them as a cookie, but I am inclined to see them as a marriage between a cookie and a muffin. That brings me to my new breakfast creation – the muffin-cookie, or mookie.

Peanut Butter Jam Mookies based on Crunchy Nutty Peanut Butter Hemp Cookies
1/2 cup smooth peanut butter
scant 1/3 cup refined coconut oil, softened
1/2 cup Navitas Naturals coconut sugar
1/4 cup organic sugar
1/2 cup almond milk
2 tsp vanilla extract
1 1/2 cups old-fashioned rolled oats
3/4 cup all purpose flour
1/2 cup whole wheat pastry flour
1/3 cup plain hemp protein powder
3/4 tsp salt
several TBS jam
Preheat oven to 350F and lightly oil a standard muffin tin. In a stand mixer, beat together peanut butter, coconut oil, sugars, milk, and vanilla until smooth. In a bowl, whisk together oats, flours, protein powder, and salt. Mix dry ingredients into wet ingredients with a spatula. Fill muffin cups 2/3 full. Use a spoon to make an indent in the top of each and put jam in the indents. Bake for 14-17 minutes, or until firm. Remove from oven and cool on a wire rack in the muffin tin. Store in a loosely covered container. Makes 12 hearty mookies.

Until next time, happy baking!

What Color is Your Baking Pan?

round cake tin stack

Image courtesy of Cooks & Kitchens on flickr.com

When baking, you may find that your results seem quite different than those of the recipe developer. They describe a light, evenly-colored cookie but yours is light on top and dark on the bottom. Or your cake may look the right color but it is undercooked on the inside. Don’t despair. One possible fix is the type of pan you use. The color and material of the pan may not seem important, but they can have an impact on your baked goods.

In the Sweet Kitchen explains that “some materials conduct heat, others reflect it – each of the properties will affect your product differently. In general, shiny or pale materials reflect heat and will produce … lighter-colored pastries… (Using dark or non-stick pans) means your products will bake faster on the bottom and sides, perhaps burning until the middle is done.”

Non-stick cookie sheets are nice for clean-up but can be unreliable for the actual baking. Unless you have a pan with a light-colored non-stick coating, they aren’t the best choice because they bake unevenly. But King Arthur Flour’s website says you don’t need to get rid of your non-stick cookie sheets. “If you already have a dark-colored, non-stick cookie sheet, and it tends to burn the bottoms of your cookies, reduce the oven temperature by 25°F.”

I have used the Williams-Sonoma Nonstick Goldtouch Pans as recommended by Cook’s Illustrated Magazine. The surface is light-colored and, unlike most non-stick bakeware, fairly scratch resistant. Regan Daley of In the Sweet Kitchen says that, “lighter-coloured non-stick pans are much more durable, as the finish is part of the material of the pan, not simply a coating.” They are nice to bake with when you need a cake to release easily for a picture-perfect treat.

Because dark pans retain heat, they can help a pie baker. “Dark-colored metal pie pans … transfer heat better … (and) brown crust more quickly … However, most pie pans will brown a crust thoroughly, given enough time; (just) cover the pie’s exposed edges with a crust shield to prevent burning.” Good advice from King Arthur Flour.

You don’t have to rush out and buy all new pans, but reread this article next time you are looking to purchase a bake pan.