Friday, October 31, 2008
happy (almost) hypo-allergenic halloween!
In effort to stick it to the candy corporations, but mostly for amusement, late night baking party ensued to churn out nut-free, dairy-free, egg-free vegan cookies for Halloween. Hopefully the kids don't egg us. Oh, the irony.
We used Earth Balance margarine in place of butter, and either banana or pumpkin in place of eggs. The banana cookies were very adult. They were crisp, delicately banana flavored in a non-Runts kinda way, and would have been great with ice cream. I would totally make them again, but more fancy schmancy. The pumpkin spice cookies were soft, slightly spicy, and nom nom nom. They had great texture like any chewy cookie.
If you want to try your hand at vegan cookies, or happen to be out of eggs or butter, follow approximately the following:
Heat oven to 350F. Cream 1 cup Earth Balance and 1 1/2 c unrefined sugar together till fluffy. Beat in either 1 banana or 1/2 c pumpkin, 1 tsp vanilla, some nutmeg, ground ginger, cinnamon, and a pinch of salt. Add 2 cups whole wheat pastry flour. Beat for a few minutes to build up some gluten. Chill dough in fridge for a bit if you have time. Or if you are dead tired, forge on!
Scoop out tablespoons of dough. Bake about 14 minutes. While you're waiting, wrestle with Word for about an hour making ingredient tags for the cookies.