Schokoladenkekse | 3-2-1 Cookies!
I started baking these cookies in non-vegan form in 2009 while I was in New Zealand. The recipe has evolved over time. It used to be named 3-2-1 because I'd use 3 half-cups flour, 2 half-cups sugar, and 1 half-cup butter, but I've cut back on the sugar.
|Ingredient||Metric||Imperial||Notes - what I use|
|Sugar||125 mL||0.5 cups||White, or brown.|
|Fat||125 mL||0.5 cups||Becel vegan margarine|
|Flour||375 mL||1.5 cups||All-purpose, unbleached; or whole-wheat|
|Binder||60 – 125 mL||0.25 – 0.5 cups||Pumpkin purée; or some other egg-replacer; e.g. apple sauce, flax meal+water, mango purée|
|Chocolate chips||60 – 125 mL||0.25 – 0.5 cups||Fair trade Camino semi-sweet, or Enjoy Life|
|Baking Powder||15 mL||1 tbsp||Only if you want them a bit puffier.|
|Flavour||5 mL||1 tsp||Vanilla extract, or almond extract, or mint extract|
- preheat oven to 180°C (350°F)
- cream the sugar and margarine together
add flour and binder (e.g. pumpkin puree)
- mix in half of the flour
- add some of the binder (e.g. 1/4 cup) to make it easier to mix
- mix in remaining flour and (optionally) baking powder
- add additional binder (1/8 – 1/4 cup) as necessary to make it mix smoothly (should get nice that isn't dry and dusty or too wet; experiment)
- mix in chocolate chips (and things like vanilla extract if desired)
- mix, mix, mix and hopefully it will become a big shiny clump in your mixing bowl with a thousand chocolate eyes; don't leave a chip unattached!
place on pan
- I typically grab chunks of dough and roll them into little balls
- may want to use a greased pan, parchment paper or, like me, a silicone baking mat (no wasted paper, no extra grease!)
bake for 10-15 minutes, varies by oven (currently I do 14 minutes)
- less for undercookies, more for overcookies. ;)
In New Zealand, I could complete preparation in under 8 minutes from opening a pantry door to closing the oven. I'm aiming for 0 minutes for instacookies.
oats: Substitute in some oats, with ratios up to 1 cup flour:0.5 cups oats. More oats makes it weirder. :)
other egg substitutes
- apple sauce: ~0.5 cups
flax meal (1 tablespoon, with 3 tablespoons water; see here)
- if you use this, prepare the mixture before doing anything else, as it should have time to sit and mush up before using
banana: 1 (preferably ripe)
egg replacer (typically a mixture with corn starch)
- cocoa powder
- mint extract: 1 teaspoon
- vanilla extract: 1 teaspoon
- candy cane: 1 or 2 small crushed ones (or one big one); I crush them with a tanrenbo
- gluten-free flour: I straight substitute using Selection brand all-purpose gluten free flour from Metro (A&P). They come out a bit dusty (tasty, but you'd want soy milk to wash it down).