The story so far: Mike is keeping a running diary of his holiday cookie efforts. Right now, he’s on a mission to create a vegan, gluten-free holiday cookie receipt that emulates his traditional receipt. Today in the cookie diaries: Vegan Batch #03.
Vegan Batch #02 proved the old baking adage that you cannot mess around with the proportions of an established receipt without paying the price. In this case, using the proportions of Mike’s traditional holiday cookie receipt with vegan, gluten-free ingredients cost him the fluffy, rounded cookie he’s looking for. Instead, Mike got a flat, somewhat chewy but still delicious cookie that Kathy called “a breakfast biscuit.”
So Vegan Batch #03 was made with the proportions of the original vegan receipt Mike’s adapting, plus 1/4 cup of unsweetened applesauce, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.
Mike’s notes on this batch are pretty to the point:
“They came out looking just like the traditional cookies–which is a good sign. Still warm, they are moist and chewy and not overly sweet.
Kathy loves them. This is the base receipt for the vegan/gluten-free cookie.”
Eureka, y’all. But now came another important question: what could Mike add to this cookie that would make it just as unique as the traditional cookie he created? We don’t want to give everything away just yet, but Mike’s traditional holiday cookie contains a couple of very cool (and somewhat unusual) ingredients.
Off to the Interwebs for a search of fun and interesting vegan holiday cookie receipts, looking for that certain combination that sings Christmas like a carol. There were many possible combinations, but one in particular broke out in “Joy to the World” as soon as Mike saw it.
We can tell you that the ingredients in question are peppermint and chocolate, and that Vegan Batch #04 was…epic.
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