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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, April 05, 2012

Scraps and Snippets ~ Classic Chocolate Chip Cookies With a Vegan Twist



Veganized Classic Chocolate Chip Cookies 

Veganized from the Better Homes and Garden 70’s version. The big red-checkered cover :  ).
 
1/3 Cup  Earth Balance
1/3 Cup coconut oil
1/3 Cup applesauce
2 Flax eggs (2 TBSP ground flax seed, 6 TBSP water. Stir together and set aside to gel)
1 tsp salt
2 tsp vanilla
1 tsp soda
1 Cup Turbindo sugar or Succanet
1 ½ Cups whole wheat pastry flour, unbleached white or white whole wheat or combo of any of these
1 Cup oatmeal
1 Cup dark or semi-sweet chocolate chips
Other as desired….nuts, dried fruit bits, vegan white chocolate chips, extra chocolate chips.

Cream sugar with coconut oil, Earth Balance and applesauce, add Flax egg, salt and soda. Mix well, add vanilla, mix well. Add flour and oatmeal and stir until it is all incorporated. Add chocolate chips and/or other add-ins. (I didn’t chill my dough or use parchment paper. I will do both next time. I’d chill for at least a half hour). Grease baking sheet or line with parchment paper. Drop by spoonfuls onto baking sheet. Bake at 350 for 12-13 minutes. Makes about 40 cookies. These guys are soft and chewy. I kept them in the fridge the short time they lasted. : )