I recently helped taste test Vegan Cookies for the “Alternative Baking Company” at work. Fuck yeah, I got paid to eat cookies and drink dry soy cappuccino today. My boss and I took bits and peices from 9 varieties of cookies, and finally chose the pumpkin spice as a good vegan option for our coffee shop. The cookies may have had a decent flavor, but are sold wholesale at $1.35 a cookie (they would have to retail at about $2.35 a piece), and weight in a a whopping 480 calories with 20 grams of fat.
I headed straight to the kitchen to try to come up with a better Vegan cookie. The goal to have the same amount of flavor, but to try to reduce the amount of calories, and ended up with not a cookie, but a scrumptious muffin.
2 cup brown sugar, firmly packed
2 teaspoon vanilla
2 cup canned pumpkin
2 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup apple sauce
2 teaspoon baking powder
1 teaspoon each – cinnamon & nutmeg
1/2 cup chopped nuts (I used pecans
1/2 teaspoon shredded ginger
1/2 cup shredded carrot
1 1/2 cup raisins (optional)
4 cup all-purpose flour
Beat vegan sugar, pumpkin, oil applesauce and vanilla.
Sift together dry ingredients. Stir into the pumpkin mixture until smooth.
Blend in raisins and nuts and carrot.
Drop by spoonfuls or oiled baking sheet, and bake at 350°F for 12-15 minutes.
Serves: 5-6 doze