Posts Tagged ‘high-altitude’

Black & White Cookies!

November 8, 2010

Today was a dreary, cold and rainy day, and I wanted cookies, so I handed my husband the “Vegan Cookies Invade Your Cookie Jar” book he’d gotten me for Christmas last year, and asked him to pleeeeeaaase make me cookies. He agreed (YAY!!!) and decided to try making the Black & White cookies, soy and gluten free. (Such a sweet husband…he remembered that when we met I used to always get Black & White cookies…it’s a NY thing I think.) First he substituted Bobs Red Mill All Purpose Gluten Free Flour for the flour in the recipe. He also used my doTerra essential oils instead of lemon and orange extracts. He substituted soy milk for almond milk, and mixed up the batter. It smelled right, so onto a cookie sheet and into the oven the first 3 went. This is one of the resulting cookies from that batch. If you know Black & White cookies, they are very cakey…a soft chewy cookie.

Very much NOT a cakey cookie

They came out crunchy, crispy and crumbly. The flavor wasn’t bad, but the texture was very far off. Perhaps it was the gluten free flour, or the fact that we’re at a high altitude (about 5000 feet) but these were not turning out to be what we were hoping for. Now I can’t take credit for the fixes, as that was all him, which resulted in an entirely different recipe all together, and it definitely worked! So this may have to be a “Vegan, Soy & Gluten Free at High Altitude” Black & White Cookie Recipe!

Ingredients for the Cookies:

Directions for Cookies:

  • Preheat oven to 350*
  • Line two cookie sheets with parchment, or use two silicon baking sheets.
  • In a small bowl combine Ener-G egg replacer with water.
  • In a medium bowl, combine the almond milk and lemon juice and let curdle for 1 minute.
  • Add the oil, sugar, vanilla, lemon, and orange to the almond milk mixture and whisk well.
  • In a large bowl (I never said this was a one dish recipe…it made lots of dirty dishes!) mix together the dry ingredients except for the xanthan Gum (that would be the flour, cornstarch, baking powder, baking soda, and salt)
  • Gently pour the wet ingredients (from the medium bowl) into the dry ingredients (in the large bowl.) Stir thoroughly. Add the xanthan gum and Ener-G “egg.” Mix well.
  • Use an ice cream scoop (or a 1/4 cup scoop) to plop the cookies on the sheet. Leave some space (maybe 2″ between them) as they mostly puffed UP and not OUT.
  • Bake for 16-18 minutes until cooked through. (The toothpick trick works well for this – if you insert a toothpick in the middle of the cookie and it comes out doughy, they aren’t done yet!)
  • Remove the cookies from the oven, and flip them onto a cooling rack (or a wooden cutting board…since we don’t have a cooling rack) and let them cool while you make the icing.

Cookies starting to be iced

Ingredients for Icing:

  • 4c powdered sugar
  • 1/4c (plus a few table spoons “just in case”) boiling water
  • 2 drops vanilla extract
  • 2T carob powder
  • 1t salt

Directions for Icing:

  • Pour 1/4c of the boiling water into the powdered sugar in a medium bowl, and whisk together. Add the 2 drops of vanilla. Mix until it’s a thick glaze.
  • Spoon this glaze over one half of each cookie.
  • There should be some icing left. To that add the carob powder and salt, and whisk well.
  • Spread this glaze over the other half of the cookie.
  • Let the cookies sit for a few minutes to let the glaze set.
  • Now they’re ready to eat! (And they don’t store very well, but if you keep them in an airtight container, and cool, they do ok for a couple of days.)

    All done! (but one's missing...)

So, the cookie recipe started out as being from “Vegan Cookies Invade Your Cookie Jar” but evolved much. The white icing is exactly from their book (but it IS a standard glaze recipe) and the carob is ours. Let us know what you think!

This made about 12 cookies, and I can usually only eat about half of a cookie at a time, so it could be 24 servings easily!

My husband caught me eating my cookie...yummy!