Like little drops of heaven
I didn’t mean for this to be vegan. Not that I have anything against vegan food (I eat it all time), but, when I’m baking, I don’t usually go out of my way to vegan-ize things because I find vegan + super low-calorie doesn’t usually work out in my favor.
I happened upon this vaguely dietized “butter” at Walmart the other day. I was actually looking for regular light sticks of butter but they only had the spreadable light kind. By the time I got over to the butter (from the cat food and popcorn and duct tape, etc), I was tired enough that I didn’t care and just knew I was going to want cookies when I got home.
As the cookies were baking, I got curious and decided to look at the ingredients on this “butter” that was marketed specifically toward healthy baking. To my surprise, everything on the list was vegan!
So I decided to try a vegan cookie. I’ve always wanted to try flaxmeal as a substitute for eggs and this was a perfect excuse!
Chocolate Lemon Sandwich Cookie
Vegan Chocolate Lemon cookies
makes 9-10 cookies
- 1/4 c. mashed Fiber One Original Bran (mash it till it has the consistency of flour)
- 1/8 c. (2T.) cocoa powder
- 1/4 +1/8 t. baking SODA
- 1/4 t. baking POWDER
- 1/4 c. applesauce
- 1 T. flax meal + 1.5 T warm water, mix the two and let stand for a few minutes
- 1.5 T. light vegan butter or nut butter, melted
- 3 T. sugar substitute/sugar (the sugar doesn’t really play a part in the texture here so feel free to use sugar substitute packets)
- 1 t. equivalent brown sugar (I used Splenda Brown Sugar blend for baking)
- 1-2 T. meyer lemon juice
→Preheat the oven to 350*F.
In a bowl, mix the butter with the sugars. Add the applesauce, lemon juice and flaxmeal paste.
Add the fiber one and mix well. Refrigerate for about 30 minutes. (These kept coming out wafer-thin no matter what I did, which is why I added the fiber one with the wet….it soaks up a lot of the extra liquid from the lemon juice)
In another bowl, mix the cocoa with the baking soda and baking powder.
Add the wet to the dry and mix.
Drop by spoonfuls on cookie sheet sprayed well with nonstick spray and bake for about 15-20 minutes. Since these are so chocolate-y, you’ll have to break one open to see if it’s cooked.
Mine weren’t lemony enough for me (is anything ever lemony enough for me?), so I made little chocolate lemon sandwiches using these cookies and slices of meyer lemon (whose skin is actually edible).
What about all my readers? Any variations on the theme?
Look so delicious. I agree. I think it is a pretty good idea and interesting.
herman
any substitute for fiber one, you recommend?
It really depends on what you’re looking to get out of the cookies. The only reason I like the fiber one is because of the low calories. If calories aren’t the only concern, nut meal/flour is absolutely delicious. Oat Bran also works quite well. For more ideas, check out my post on mix and match cookies. I would use at least two different kind of “flours” from the list and swap the fiber one with one of the plainer flours (i.e. not protein powder or other flavored suggestions).
Let me know if you come up with anything!