Illinois’ cookie is a simple vegan drop cookie chock-full of chocolate chips and coconut.
I had reservations about these cookies for a couple of reasons:
- The recipe only has 2 of 5 stars on the Bob’s Red Mill website. They don’t seem to let people leave comments with reviews, so I have no idea what problem people had withthem.
- It introduced me to this Aquafaba stuff. Follow the link if you want more in-depth information and history, but basically some people were experimenting with vegan egg replacements and figured out that the liquid from cooked (and canned) chickpeas/garbanzo beans and other white beans could be used as substitute for egg white, even in things like meringues where it needs to be whipped. Pretty neat.
It even looks like egg white.
So I don’t know: did they turn out wonky? Did people think they tasted funny? I had guesses ranging from the coconut oil lacking the usual buttery flavor I love in chocolate chip cookies, to lingering chickpea flavors (though I’ve been noshing on chocolate hummus lately, so I have an open mind).
In any case, I felt kind of bad about skipping the flax eggs in the Colorado recipe, so I figured I’d try this out. Plus, I could make my own hummus after (believe me when I say that the hardest part of making your own hummus is washing the billion parts of your food processor after).
Coconut oil and sugar “creamed” until just combined. Due to my previous coconut sugar debacle, I used regular refined cane sugar. Sorry, vegans.
There was a whopping 1/4 tsp of cinnamon in this that I did not detect at all.
All I had at home was the standard shredded, sweetened coconut, and I wanted something more like a flake. These things were pretty perfect, though they softened in the batter and weren’t nearly as crunchy as the are right out of the bag. This would make a great addition to a trail mix, though with dried fruit the moisture would probably soften it too.
vegan chocolate chips.
At half a cup each, the mix-ins nearly matched the volume of the flour.
The recipe recommended squishing the scoops down with my hand, but they did spread. Probably a good idea with most drop cookies.
Instead of hummus, I added the chickpeas to my veggie pasta sauce like we used to do at the high school.
Like the recipe said, I used a medium cookie scoop and got a mere nine cookies. Next time I think I would use my tablespoon scoop for smaller cookies.
So, how did they turn out?
They were friggin’ delicious! Crispy around the edges, tons of chocolate in every mouthful, coconut firm to the bite, no weird flavors or textures. I’m sad the recipe only made nine (big) cookies!
So what were those reviewers disappointed about? No idea, but these get an A+ from me. And unlike flax seed, chickpeas are dirt cheap, you don’t have to do anything more complicated than draining a can, and you can make hummus with them after draining them for their liquid.
Or, if you’re not keeping vegan, probably just use an egg. 😉
Tips and Suggestions
Use a smaller cookie scoop, make a bigger batch, or both.
Sugar Cream Pie cookies from Indiana. They sound delicious, though a lot like Snickerdoodles.
All photos by Amber Sutton
Originally published at bakeonthru.wordpress.com