bothering (bothering) wrote in vegancooking,
vegancooking, cookies, crunch factor!

I was looking for a molasses cookie recipe due to a week-long craving and came across this website. it's called it's got some pretty tasty-looking recipes and the ones that aren't vegan can easily be modified by changing just one or two ingredients. here's the one I found:

soft molasses cookies!

also, I just got finished making a batch of the pumpkin oatmeal cookies from and they're pretty terrific. the recipe is behind the cut below, but I've got a question. how do you make crunchier cookies? I've yet to make a cookie that doesn't have a texture that's sort of chewy. my omnivorous partner says they taste good but asks if I can make "regular cookies" because of the texture. I'm thinking of the peanut butter cookies my mother makes that are still moist and chewy on the inside, but not chewy in a "rubbery" way- his terminology. has anyone else had this problem? help!


(This is really just a standard oatmeal cookie recipe, with half as
much sugar and pumpkin substituted for the butter. I made it for an
office meeting last summer substituting applesauce for the butter, and
nobody noticed that they weren't ordinary, high-fat oatmeal cookies.)

1 cup canned or cooked pumpkin
1 cup brown sugar
Egg replacer for 2 eggs (I used Eggbeaters, but one could try a vegan
substitute instead) I used applesauce.
1 1/2 cups flour I used whole wheat.
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups oatmeal
1 cup raisins

Thoroughly mix pumpkin and brown sugar; then beat in egg substitute.
Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins.
Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at
350 degrees for 10-20 minutes. Makes 4-5 dozen.
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