Cookie recipe, please, with certain restrictions
January 2, 2025 7:55 AM Subscribe
I'm looking for a cookie recipe that produces chewy, everyday cookies, like your standard oatmeal raisin or chocolate chip, but that has: no eggs, no whey, no nuts, and no coconut. What's good?
Firmly no nuts, but peanuts are OK (and enjoyed). The coconuts are because of a dislike of the taste, sensitive to homeopathic amounts; the others are for allergies. A tiny amount of butter is okay.
Firmly no nuts, but peanuts are OK (and enjoyed). The coconuts are because of a dislike of the taste, sensitive to homeopathic amounts; the others are for allergies. A tiny amount of butter is okay.
These banana everything cookies, from Isa Chandra Moskowitz and Terry Hope Romero, via NYT, might work for you - I've subbed in peanuts, pumpkin seeds, sunflower seeds, raisins, and more chocolate chips and they've all been great. This makes a satisfying chewy cookie if you cook it to 10-11 minutes and a slightly more crisp-edged one at 12.
In case that link doesn't work:
1 very ripe banana
1/3 cup canola oil (I use olive, sometimes melted butter)
2/3 cup sugar (I use half brown, half white, and short it a bit)
1 tsp vanilla extract
3/4 cup plus 2 tbsp AP flour (I use half whole wheat, half white)
1/2 tsp baking soda
1/4 tsp salt (I use 1/2 tsp)
1/4 tsp cinnamon (I use 1/2 tsp)
2 cups oatmeal - quick cooking or rolled, NOT instant
1/2 cup chopped walnuts
1/2 cup chocolate chips (I use this and the walnuts as a rough guide for my choice of 1 cup of delicious mix-ins)
Paraphrased instructions:
Preheat oven to 350. Mash banana well; mix in oil, sugar, and vanilla until blended. Add flour, baking soda, salt, and cinnamon, and mix until just combined.
Add oatmeal and mix-ins. Mix well, then plop by the large tablespoon onto a parchment or silpat-lined baking sheet. Bake for 10-12 minutes; I go for 12. Remove from oven, let cool for 2 minutes, transfer to rack.
posted by punchtothehead at 8:41 AM on January 2 [1 favorite]
In case that link doesn't work:
1 very ripe banana
1/3 cup canola oil (I use olive, sometimes melted butter)
2/3 cup sugar (I use half brown, half white, and short it a bit)
1 tsp vanilla extract
3/4 cup plus 2 tbsp AP flour (I use half whole wheat, half white)
1/2 tsp baking soda
1/4 tsp salt (I use 1/2 tsp)
1/4 tsp cinnamon (I use 1/2 tsp)
2 cups oatmeal - quick cooking or rolled, NOT instant
1/2 cup chopped walnuts
1/2 cup chocolate chips (I use this and the walnuts as a rough guide for my choice of 1 cup of delicious mix-ins)
Paraphrased instructions:
Preheat oven to 350. Mash banana well; mix in oil, sugar, and vanilla until blended. Add flour, baking soda, salt, and cinnamon, and mix until just combined.
Add oatmeal and mix-ins. Mix well, then plop by the large tablespoon onto a parchment or silpat-lined baking sheet. Bake for 10-12 minutes; I go for 12. Remove from oven, let cool for 2 minutes, transfer to rack.
posted by punchtothehead at 8:41 AM on January 2 [1 favorite]
I have had satisfactory results with using a "flax egg" in cookies, when I have needed to "veganize" them.
posted by ArgentCorvid at 8:41 AM on January 2 [2 favorites]
posted by ArgentCorvid at 8:41 AM on January 2 [2 favorites]
This is an Isa Chandra Moskowitz recipe, but it is not up on her website currently, and I don't know which cookbook they'd be in. They are very good cookies:
Chocolate chocolate chip cookies
Here's the recipe from the link:
3⁄4 cup canola oil
2 cups sugar
2 teaspoons vanilla
1 tablespoon flax seed, plus
1 teaspoon flax seed
1⁄2 cup soymilk
2 cups flour
3⁄4 cup cocoa powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 cups semisweet vegan chocolate chips (obviously, vegan chocolate chips if you want these to be vegan)
Preheat oven to 350°F.
Grind flax seeds in a blender until they get become a fine powder, then add the soy milk and blend for about 30 seconds more and set aside.
In a large bowl, sift together cocoa, flour, baking soda and salt.
Cream the sugar and oil in a separate large bowl.
Add the flax/soy milk mixture and mix well.
Stir in the vanilla.
Slowly mix in the dry ingredients (the original recipe does not call for a mixer, but you may want to use yours.).
Mix in the chocolate chips.
Roll dough into 1" balls and flatten into disks about 1 1/2" in diameter.
Place on an ungreased cookie sheet about 1" apart and bake for 10 minutes.
Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.
----------------------------
One thing I like about her recipes, besides how reliably good and easy-to-follow they are, is that she almost always mixes things with a fork, specifically. She wouldn't use a mixer for this, and there's no need for one.
posted by Francolin at 9:22 AM on January 2
Chocolate chocolate chip cookies
Here's the recipe from the link:
3⁄4 cup canola oil
2 cups sugar
2 teaspoons vanilla
1 tablespoon flax seed, plus
1 teaspoon flax seed
1⁄2 cup soymilk
2 cups flour
3⁄4 cup cocoa powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 cups semisweet vegan chocolate chips (obviously, vegan chocolate chips if you want these to be vegan)
Preheat oven to 350°F.
Grind flax seeds in a blender until they get become a fine powder, then add the soy milk and blend for about 30 seconds more and set aside.
In a large bowl, sift together cocoa, flour, baking soda and salt.
Cream the sugar and oil in a separate large bowl.
Add the flax/soy milk mixture and mix well.
Stir in the vanilla.
Slowly mix in the dry ingredients (the original recipe does not call for a mixer, but you may want to use yours.).
Mix in the chocolate chips.
Roll dough into 1" balls and flatten into disks about 1 1/2" in diameter.
Place on an ungreased cookie sheet about 1" apart and bake for 10 minutes.
Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.
----------------------------
One thing I like about her recipes, besides how reliably good and easy-to-follow they are, is that she almost always mixes things with a fork, specifically. She wouldn't use a mixer for this, and there's no need for one.
posted by Francolin at 9:22 AM on January 2
i love these peanut butter cookies. https://www.budgetbytes.com/flourless-peanut-butter-cookies/
posted by metasarah at 9:46 AM on January 2
posted by metasarah at 9:46 AM on January 2
My go-to vegan chocolate chip everyday style cookie recipe.
Best made in a cool room, or kept cool in the fridge prior to baking, ideally overnight for an even better cookie.
Also important to only place on a cool cookie sheet (not a pre-heated one) for baking.
Ingredients:
* 200g margarine
* 180g caster sugar
* 1-2 tsp vanilla essence (optional)
* 300g plain flour, sifted
* 2 tsp baking powder
* 150g vegan chocolate chunks (half squares of a regular 250g block)
Method:
1. Preheat oven to 180 degrees Celsius.
2. Blend the sugar, margarine, and vanilla together until like a butter cream
3. Add the flour and baking powder, and mix slowly (for quite a while) until it transitions to corse breadcrumbs, and then eventually combines by itself to mostly a dough.
4. Then add the roughly chopped chocolate and fully mix through.
5. Split into 70g portions, and shape into flattened balls on baking parchment on a cool cookie sheet.
6. Bake for 12-15 minutes. It won’t look fully cooked yet, and they’ll still be very soft to touch. But the cooking will continue after you take them out of the oven.
7. Transfer the cookies carefully whilst still on the baking parchment, to a cooling rack and allow to cool for around 5-10 more minutes. Then carefully slide each cookie off the baking parchment onto the cooling rack directly, and allow to cool and breath a little further.
8. Transfer to an airtight container when fully cooled, and they should be good for a least a week when stored in a cool dark place.
You can also swap out about 10g of the flour with a couple of heaped Tablespoons of Cocoa, for a double chocolate version.
posted by many-things at 11:45 AM on January 2
Best made in a cool room, or kept cool in the fridge prior to baking, ideally overnight for an even better cookie.
Also important to only place on a cool cookie sheet (not a pre-heated one) for baking.
Ingredients:
* 200g margarine
* 180g caster sugar
* 1-2 tsp vanilla essence (optional)
* 300g plain flour, sifted
* 2 tsp baking powder
* 150g vegan chocolate chunks (half squares of a regular 250g block)
Method:
1. Preheat oven to 180 degrees Celsius.
2. Blend the sugar, margarine, and vanilla together until like a butter cream
3. Add the flour and baking powder, and mix slowly (for quite a while) until it transitions to corse breadcrumbs, and then eventually combines by itself to mostly a dough.
4. Then add the roughly chopped chocolate and fully mix through.
5. Split into 70g portions, and shape into flattened balls on baking parchment on a cool cookie sheet.
6. Bake for 12-15 minutes. It won’t look fully cooked yet, and they’ll still be very soft to touch. But the cooking will continue after you take them out of the oven.
7. Transfer the cookies carefully whilst still on the baking parchment, to a cooling rack and allow to cool for around 5-10 more minutes. Then carefully slide each cookie off the baking parchment onto the cooling rack directly, and allow to cool and breath a little further.
8. Transfer to an airtight container when fully cooled, and they should be good for a least a week when stored in a cool dark place.
You can also swap out about 10g of the flour with a couple of heaped Tablespoons of Cocoa, for a double chocolate version.
posted by many-things at 11:45 AM on January 2
If sesame is ok, the Food52 vegan tahini chocolate chip cookies are fantastic.
If you're looking for one without sesame, their standard vegan chocolate chip cookies are great too.
posted by snaw at 5:44 PM on January 2
If you're looking for one without sesame, their standard vegan chocolate chip cookies are great too.
posted by snaw at 5:44 PM on January 2
I've made these cookies that use chickpea flour: https://www.dishbydish.net/chickpea-flour-chocolate-chunk-cookies-gluten-free-vegan/ The recipe says "coconut oil" but I've just used margarine or vegetable oil and they turn out fine. They're a little chewy and have a little bit of a nutty taste, I guess because of the chickpea flour. I am almost certain they would work with a real egg instead of a flax egg.
posted by pseudotsuga at 1:11 PM on January 3
posted by pseudotsuga at 1:11 PM on January 3
I have made oatmeal chocolate chip cookies and wheat germ muffins fully substituting chickpea flour for eggs. I have not noticed any notable change in flavor or texture. I use this ratio:
1 egg = 2 tbsp flour, 2 tbsp water, 1 tsp oil. Mix and let stand for 5 minutes, then follow recipe directions for eggs
So if there is a recipe you already like, you could try that substitution.
posted by Emmy Rae at 5:51 PM on January 4
1 egg = 2 tbsp flour, 2 tbsp water, 1 tsp oil. Mix and let stand for 5 minutes, then follow recipe directions for eggs
So if there is a recipe you already like, you could try that substitution.
posted by Emmy Rae at 5:51 PM on January 4
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1 cup sugar
1/2 cup oil (she would have used "vegetable" oil, I usually use peanut, I'm sure canola or whatever would be fine)
3 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
1/2 cup milk (I have successfully subbed oat milk with no noticeable change in the cookie - honestly you could probably get away with water)
1/2 cup molasses
raisins (I usually skip because I don't have raisins on hand, and she doesn't specify the amount, but like 1/2 to 1 cup I guess?)
Combine all the liquid ingredients + sugar.
Combine the remaining dry ingredients (except the raisins).
Stir the dry ingredients into the wet ingredients.
Stir in the raisins.
(You can probably just stir it all together.)
Shape/spread dough into three logs about twelve inches long and put them on a cookie sheet; flatten them out a bit. Ideally they should be a couple of inches apart but if they melt together, hey, they're just everyday cookies.
Bake at 350F for ~20 minutes; check for doneness with a toothpick.
posted by mskyle at 8:29 AM on January 2