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Archive for the ‘chocolate chip’ Category

The Oatmeal Raisin Cookies That Didn’t Completely Suck

Posted by trktos on 27-February-2011

I’m not quite sure why I have so much trouble with oatmeal raisin cookie recipes. I have a great chocolate chip cookie recipe, a delicious double chocolate cookie recipe … I even have a lemony sugar cookie recipe, that you can freeze the dough, and slice off and cook a few cookies at the time. I’ve made oatmeal cream sandwich cookies, too. But, for some reason, I’m cursed when it comes to oatmeal raisin cookies.

Anyway, tonight’s attempt was probably the best I’m had … my oatmeal raisin cookies – no matter what recipe I try – are usually oily, overly sweet – almost candy-like monstrosities. That’s why tonight’s attempt is such a drastic improvement for me. And I figured I’d better write down the recipe. Quick. I hope to be modifying and attempting again. (That’s the first time I’ve been able to say that, about a particular oatmeal cookie recipe!)

Based on this recipe.


  • 1 cup “whole wheat” spelt flour
  • 1/2 tsp baking soda
  • scant 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3/8 cup dark brown sugar
  • 3/8 cup sugar
  • 2 tbsp maple syrup
  • 1/4 cup applesauce (next time, I won’t drain like original recipe suggests)
  • 1/4 cup oil
  • 1/2 tsp vanilla
  • 1 1/2 cups oats (not instant)
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts
  • 1/4 cup chocolate chips


  1. Mix oil, sugars, vanilla, applesauce and maple syrup together.
  2. Mix flour, cinnamon, baking soda and salt. Add wet ingredients and combine to form a dough, while folding in raisins, nuts and chocolate.
  3. Let dough sit for 10 minutes.
  4. Drop by rounded teaspoonful onto baking sheet.
  5. Bake in preheated-to-350 degree oven for 12-14 minutes. Let cool 10 minutes on baking sheet. Remove to racks to finish cooling.


  • These cookies, as baked, were a little dry. They crumble easily. So, next time, I’m going to try a little more liquid. And perhaps, maybe some coconut oil in place of some of the vegetable oil. Maybe some pureed tofu to give it a little more binding?
  • Oh yeah, and I made a giant cookie, plus a little bit left over (which explains photo, below, of a giant cookie) … we were using our oven to make tempeh, so I used our microwave/convection oven (cookie sheets don’t fit).

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Banana Chocolate Chip Coffee Cake

Posted by trktos on 4-October-2010

Adapted from this recipe.


  • 1/2 cup walnuts
  • 1 1/4 cups chocolate chips
  • 1 tbsp cinnamon
  • 2/3 cup brown sugar
  • 3 medium bananas, plus 6 figs (recipe called for large bananas and i had figs that needed to be eaten)
  • 1 1/2 cups all purpose flour
  • ener-g powder for one egg
  • 3 tbsp homemade yogurt (soy milk plus vinegar would probably be fine)
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 cup sugar
  • 1/2 cup margarine


  1. Preheat oven to 350 degrees.
  2. Combine walnuts, chocolate chips and cinnamon and brown sugar. Set aside.
  3. Mash bananas and figs. I pulsed in food processor. Add vanilla.
  4. Sift together dry ingredients
  5. Cream margarine and sugar.
  6. Mix ener-g powder and yogurt/buttermilk. Add to fruit.
  7. Combine fruit with creamed mix.
  8. Add flour to wet mix. Stir until just combined.
  9. Layer half of the batter in a greased, parchmented 8 x 8 baking dish. Top with half of the struesel. Top with batter and then remaining struesel.
  10. Bake for about 45 minutes.
  11. Allow to cool in pan. I’m cutting this directly from the pan. Seemed a little dangerous to try and de-pan, with all that struesel.

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Chocolate Chip Cookies

Posted by trktos on 22-August-2010

Last weekend, I wanted to bake “something” … you know that feeling when you are craving something sweet but don’t really know what? Well, I finally decided on chocolate chip cookies. I pulled out my Joy of Vegan Baking cookbook and dusted it off. I’ve had it for ages and never made a single recipe out of it but, honestly, the real reason I bought it was the picture of chocolate chip cookies on the cover – they look SO good!

So, I was excited – I happened to have all the ingredients on hand (which is no small feat, a bag of vegan chocolate chips surviving around here long enough to be used in a recipe!) and I had the best chocolate chip cookie recipe ever – I mean, the ingredients were even given in grams, just how I like them.

I was in for quite a disappointment however – the cookies ran like mad and were a big, oily, crumbly mess. I couldn’t believe it. I followed the recipe pretty much to a T (ok, so I over-ran the teaspoon of vanilla just a little bit – that could not possibly account for the horrid outcome). Anyway *those* cookies got packed away, in copious amounts of napkins, like deep-fat-fried-cookies and were semi-edible, after the napkins wicked off some of the oil and the cookies cooled in the ‘fridge.

Anyway, now it was a bit personal … not only had that cover photo done a thorough marketing job on me, I am totally convinced there’s no way those photographed cookies were made from the recipe inside. Just not possible. The dough was too wet and too oily.

The only thing left to do was to try again. This time, not ignoring the little voice in my head going on about “the dough’s too wet!”. And calling in some reinforcement – from Alton Brown, no less.

The results, this time – so much better! Photo-worthy, certainly.  There’s maybe room for a tweak or two but 100% improvement over last weekend’s attempt!

Vegan Chocolate Chip Cookies


  • 1 cup (2 sticks) Earth Balance, melted
  • 2 tbsp unsweetened applesauce
  • 150 grams white sugar
  • 170 grams brown sugar
  • 2 tbsp water
  • 2 tbsp Better Than Milk Powder
  • 4 1/2 tsp ener-g egg replacer powder
  • 2 3/4 cup flour (I used about 1/2 each bread and all purpose – next time, I will use all bread flour, per Mr. Brown’s recipe)
  • 1 tsp baking soda
  • 1 to 2 cups vegan chocolate chips
  • 1 cup chopped nuts (I used roasted cashews)


  1. Combine all but flour, baking soda, chips and nuts in stand mixer and cream.
  2. Allow mixture to cool a little (from melted ‘butter’).
  3. Mix together flour and baking soda.
  4. Combine flour and wet mix into a dough.
  5. When nearly combined, fold in chips and nuts.
  6. Cool dough in refrigerator before baking.
  7. Pre-heat oven to 375 degrees.
  8. I used a 1/4 cup measuring up to scoop out dough. I made 13 cookies from a single recipe.
  9. Form dough into a ball, place on parchment-lined cookie sheet, silpat or non-stick pan and flatten slightly.
  10. Bake in oven for 10-14 minutes.
  11. Cool on sheets for a few minutes. Remove to racks to finish cooling.

(2nd photo by Evin)

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Chocolate Chocolate Chip Cookies

Posted by trktos on 20-May-2009


  • 1/2 cup Earth Balance
  • 1 cup sugar
  • 1 tbsp rice syrup or agave nectar
  • 1 tbsp molasses
  • 1 ener-g, prepared
  • 1 tsp vanilla
  • 1 3/4 cups unbleached flour
  • 1/4 cup cocoa powder or carob powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • pinch or two of instant coffee (optional)
  • 1 cup vegan chocolate chips or carob chips
  • 1/4 cup finely chopped walnuts (optional)


  1. Preheat oven to 350 F.
  2. In large mixing bowl, cream together Earth Balance, sugar, syrup, and molasses.
  3. Add ener-g and vanilla, and mix together until smooth.
  4. In another bowl, mix together flour, cocoa, salt, coffee and baking powder.
  5. Combine dry mix with wet, to form a dough.
  6. Work in chips and nuts.
  7. Form 1″ balls, place on cookie sheets, flatten slightly.
  8. Bake 8 – 12 minutes, cool on cookie sheets for 10 minutes, then move to racks to cool.


  • Because they’re dark, these cookies can over-cook easily – you don’t get to see the normal “browning”. Watch them closely.
  • These were a little too sweet for me, especially with agave nectar. Next time, I will slightly decrease the sugar, and maybe increase the cocoa.
  • This forms a stiff dough – I usually break out a latex-free glove for forming the dough by hand without having to add more liquid.

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Avocado Quick Bread

Posted by trktos on 28-February-2009


  • 250 g all-purpose flour (2 cups)
  • 270 g sugar (1 1/3 cups)
  • 1/2 tsp each cinnamon, nutmeg, allspice, salt
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp gypsum (optional, calcium supplement)
  • 1/2 cup toasted walnut pieces
  • 1/2 cup vegan chocolate chips
  • 112 g Earth Balance (1/2 cup), room temperature
  • buttermilk: 1/3 cup soymilk + 1 tsp lemon juice
  • 1 tsp vanilla
  • 55 g (1/2 4. oz tub) applesauce
  • 1 tbsp ener-g, prepare with 2 tbsp water
  • 295 g avocado (2 large avocados)


  1. Preheat oven to 350 degrees. Grease and parchment a 9*5 loaf pan.
  2. Mix dry ingredients together. Add chips and nuts.
  3. Cream ‘butter and sugar.
  4. Peel and dice avocados.
  5. Combine butter mixture and avocados in a food processor until smooth.
  6. Add buttermilk and vanilla and pulse to combine.
  7. Prepare ener-g.
  8. Make a well in dry ingredients. Add avocado mix and ener-g.
  9. Fold gently to combine wet and dry ingredients.
  10. Bake for 60-70 minutes. Cool in pan for 10 minutes.


  • Combination of this recipe and my pumpkin quick bread recipe.
  • This may have been better with dried fruit, instead of the chocolate chips.
  • The top was also a little crunchier than I would’ve liked – would be nice with a cashew butter cream, though. Next time, I may decrease the baking powder (think I’ve read that too much can cause crunchy crust??)

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