This recipe makes a delicious soft cookie. You can also substitute ingredients if you prefer other flavours, such as pear, berries, sultanas or almonds.
Ingredients
- 3/4 of a cup of vegan butter substitute
- 1/2 cup of white sugar
- 1/2 cup of brown sugar (packed down)
- The equivalent of 2 eggs using an egg replacer
- 1 teaspoon of vanilla
- 2 cups of plain flour. This recipe can be made gluten free. You may find you need extra flour to achieve a cookie consistency as gluten free flour is often lighter than plain flour
- 1 teaspoon of soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- two small finely chopped granny smith apples
- walnuts - some chopped to stir through the cookie batter and some whole to decorate the tops of the cookies
Method:
- Using an electric mixer, cream the butter and two sugars.
- Add the egg replacer and vanilla.
- Mix through the baking powder, salt and soda.
- Now use a wooden spoon to stir through the flour.
- Finally, stir through the chopped walnuts and apples.
- Line a tray with baking paper and place spoons of the batter on the lined tray. We made larger cookies by using two tablespoons of batter for each cookie. Place a walnut half on the top of each cookie.
- Bake the cookies for 12 to 18 minutes at 180 to 200 degrees, depending on the heat of your oven and how dark you would like the cookies to be.
- Note that you should check the cookies during baking and see if they have spread out on the tray. If so, wait until they are around three quarters cooked and use two spoons to re-shape them into higher rounds to be more cookie shaped. Continue to bake them.
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