Due to Another!! e.coli scare via the latest recall of Nestle cookie dough, I've decided to actually post a recipe for an all-purpose chocolate wafer. This does not contain raw egg, thereby making it a possible substitute for those people who still believed that eating that raw Nestle cookie dough was a good idea.
I use this for my gluten free and vegan version of "nabisco oreos"
The dough must be refrigerated prior to baking for proper slicing reasons, so no need to pre-set the oven, but eventually 325*
before assembly, make one egg equivalent substitute with either the Ener-G powder 1 and 1/2tsp powder with 2T water, slurry to thicken; I prefer this over flaxseed egg sub
Sift together:
1 and 1/3 cups Bob's Redmill GF baking mix
1/4 cup plus 1 T valrhona cocoa (the dark black, rich-tasting, expensive stuff! makes these look and taste authentic)
1/2 tsp xanthum gum
1/2 tsp salt
1 and 1/2 tsp baking powder
Beat really well:
1/4 cup of non-partially hydrogenated palm oil shortening or vegan butter
1/2 cup of agave (add drop or two of stevia too, if you like it sweeter)
2 T of unsweetened applesauce
and egg slurry
Mix together to form stiff-ish, kinda sticky dough
Drop onto a wax paper and rock back and forth with hands on outside of paper to form a log. You can roll it on the counter like a rolling pin and shape it no longer than 12in. Store in fridge AT LEAST an hour. Then, preheat oven 325*. Slice in half, then into quarters, then further down each time till you have 24 equal thins. Put on a parchment paper lined sheet pan and bake till slightly hard to touch on edges 25-30 minutes. They do not spread, and they wont really darken more, and but they further harden cooling on the pan.
You must have the creamy vanilla filling sans hydrogenated oils and processed sugar
blend in a mixer
3/4 cup non-dairy milk of choice (almond pour moi)
3/4 cup of previously used cold-pressed (solid at room temp) palm oil
1/4 plus 1/8 cup of rice milk powder or soy milk powder
2tsp coconut flour (helps bind)
1T vanilla
2T agave nectar
1 full dropper of stevia (I like mine authentically sweet, not hinted at..)
Blend till smooth; it will solidify in the fridge. So store it and let that happen, AT LEAST 6 hours before filling.
When cookies are entirely cool and icing is set, place under 1/2 Tb of frosting on 12 cookies and sandwich with the other 12. Store in freezer to set-up or in fridge.
Crazy good and considerably better than Lard-O Nabisco.
If you want to really leave behind those unhealthful ways, treat yourself to delicious and infamous Girl Scout ThinMints without having to get peddled by a pubescent teen or her demanding mother working in your office.
Use the same chocolate wafer dough and scratch the vanilla extract in place of pepermint extract 2tsp or just mince up fresh pepermint; that I know some of you foodies grow yourselves...;)
When the cookies have cooled, melt vegan chocolate chips with a splash of non-dairy milk to thin out consistency. Place cookies on a wire-rack and drizzle out the chocolate onto the wafer. Let set and harden. Yes, wrap in wax paper. Store in freezer. The secret is out: Everybody knows that everyone loves thinmints out of the freezer.
Aahhh...
Another reason to go vegan? Just for raw cookie dough? I wont ever use this blog to advocate ONE way is THE way or for ALL, but my dozen cookies sure are stacking up!
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