So I used the Vegan with a Vengeance recipe for Big Giantoid Crunchy Peanut Butter-Oatmeal Cookies to make these, except I used creamy peanut butter instead of crunchy (I never buy crunchy, but I'm guessing it would've been good here) and added about half a cup of chocolate chips. To up the healthiness quotient, I did my usual subbing of some apple sauce for the oil and went with half white and half whole wheat pastry.
Overall, a very good cookie. I was worried it would turn out too sweet, but as usual with the recipes in this book, it was just right. Plus I really liked the tip to fill 1/3 of a cup with the dough, roll it in your hand, then use the bottom of a (lightly greased) glass to flatten the cookie for nice, even cookies. I wish I knew it back when I used to make cookies for bake sales, but oh well.
I bought a pumpkin the other day and am planning to make the totally delicious pumpkin muffins from Vegan with a Vengeance soon.
2 comments:
Mmmmmm they look delicious!
I've not tried that recipe yet but I sure will.
can you fedex me one :)
Post a Comment