So, these first cookies are a bit unique... the brainchild of a half container

Tangy Chock - Full Cookies
Makes 20
1/4 cup shortening
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 cup low-fat sour cream
1/2 cup flour
1 cup whole-wheat flour
1 tbsp cornstarch
pinch salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup chopped almonds
1/4 cup miniature chocolate chips
1/4 cup raisins
- Preheat oven to 350 F and grease a cookie sheet.
- Cream together the shortening, sugar and vanilla until smooth.
- Beat in sour cream.
- Whisk together the flours, cornstarch, salt, baking powder, and baking soda.
- Beat into the creamed mixture.
- Fold in the nuts, chocolate and raisins.
- Cover dough, refrigerate for 1/2 hour.
- Drop spoonfuls of dough onto prepared cookie sheet.
- Bake for 15 - 20 minutes, cool completely on sheet.
Calories: 111.5
Total Fat: 4.8 g
Cholesterol: 3.8 mg
Sodium: 5.6 mg
Total Carbs: 16.5 g
Dietary Fiber: 1.2 g
Protein: 1.8 g
These next cookies are my take on one of my favourite ice creams,... Ben & Jerry's Cherry Garcia! Vegan and part whole-wheat (I have to stick something healthy in there!), they're also loaded with cherries, chocolate, and one of my favourite cookie mix-ins and Andrew's favourite nuts: exotic macadamia nuts. The recipe was adapted from About.com to become vegan and lower in sugar, since I find most cookie recipes out there a bit on the cloying side (and besides, two types of chocolate and sweet cherries? Come on, let's not get overkill here). I also added in an extra exotic flavour layer with both ground (at home) and chopped macadamias. I have a feeling these won't last too long once the hordes descend!
Cherry Garcia Cookies
Makes 36
1/2 cup dried cherries
3/4 cup port wine
pinch salt
1/2 tsp baking soda
3/4 cups flour
1/2 cups whole wheat flour
1/4 cup ground macadamia nuts
1/4 cup shortening
1/4 cup margarine
1/2 cup granulated white sugar
1/4 cup light brown sugar
1 tsp cornstarch
1 tbsp vanilla extract
1/3 cup white chocolate chips
1/3 cup semi-sweet chocolate chips
1/4 cup coarsely-chopped macadamia nuts
- Place dried cherries in a bowl and cover with port wine. Let sit overnight.
- Preheat oven to 350 degrees F. Lightly grease or line cookie sheets with parchment paper.
- Drain the cherries, reserving 2 tbsp liquid, and pat dry before coarsely chopping.
- Whisk together salt, baking soda, flours and ground nuts in a small bowl.
- In a large bowl, cream together shortening, margarine, and sugars.
- Whisk together cornstarch, reserved port and vanilla. Add to above.
- Add flour mixture, half at a time, and mix until combined.
- Fold in cherries, both chocolate chips, and macadamia nuts.
- Refrigerate cookie dough 30 to 45 minutes.
- Bake 12 to 14 minutes.
- Cool 10 minutes on cookie sheets before removing to racks to cool completely.
Calories: 99.2
Total Fat: 5.9 g
Cholesterol: 1.0 mg
Sodium: 17.8 mg
Total Carbs: 11.4 g
Dietary Fiber: 0.7 g
Protein: 0.9 g
Even after using a whack of the mac nuts in these cookies, I still have a few hanging out in my freezer... what can be next? There are a ton of recipes out there for inspiration, so you'll be seeing something eventually!
Your cherry garcia cookies look amazing! I can't wait to try these for myself. Yum.
ReplyDeleteYum! I love cherry chips...these look yummy!
ReplyDeleteI know this is the oldest post ever, but where did you find vegan white chocolate chips?
ReplyDeletelu - I got mine through http://www.veganessentials.com/. Your local health food store may have vegan white chocolate in bar form too - mine has one made with rice milk.
ReplyDelete