imple Vegetarian | Bonus Recipe: The Vegan Fudge Cookie

One of the human beings in our new RPG institution (that is position-playing activity, to the uninitiated) is a vegan. Most of the sweets we typically bring to exercise nights, like truffles and cookies, commonly generally tend to have eggs in them, so Brian has been experimenting with recipes to cause them to extra vegan-first-class. Last night time, at the spur of the instantaneous, he threw together a hodge-podge of to be had elements to make a type of oatmeal raisin fudge cookie. It sounds bizarre, but it grew to come to be out to be a large hit with the individuals of the employer, vegan and non-vegan alike. So for individuals who are interested in experimenting with vegan baking, here's the recipe. (By the thru, it's also fairly mild on the flour, so it may probably be made right into a gluten-loose cookie with the substitution of any gluten-loose flour, consisting of rice or tapioca, without converting the feel an excessive amount of.)

BRIAN'S VEGAN FUDGE COOKIES

1. Combine 1 Tbsp. Water and 1 Tbsp. Soy flour in a bowl, and mix properly. (This is the artificial for the egg.)

2. Add in no specific order:

• 1/2 c. canola oil
• 6 Tbsp. water
• 3/4 c. sugar
• 1/2 c. cocoa powder
• 1/2 c. flour (any type)
• 1/2 c. oats
• 1 tsp. vanilla
• 1/2 tsp. salt.
• 1 tsp. baking powder
• 1/2 c. raisins

3. Mix well. Drop largish spoonfuls onto an ungreased baking sheet and bake at 350°F for 12 to 13 minutes. Note that I am not billing these as "healthy" cookies. The recipe's got gobs of sugar and oil in it, and while it's probably possible to reduce them both (e.g., by substituting in applesauce or pumpkin puree), the cookies almost certainly won't taste as good without them. But it is a cookie that both vegans and nonvegans will happily eat, and that's a rare enough thing in this world.