Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats Read Online Free PDF Page B
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was replace the oil with jelly and the chocolate chips with bubblegum, or something like that. Now, we’re no strangers to invention. We’ve opened the pantry and gotten the bad news, too: out of brown sugar. Sometimes subbing is necessary and any home baker would do well to know how to make those changes successfully. Whether it’s because you want gluten-free goodies for your nephew or you just came into a sandbag of almond flour, we’ve got you covered.
Flours are probably the most common substitutes made. It’s okay to do, but just know what you’re getting into.
ALL-PURPOSE FLOUR
Swap with: whole wheat pastry flour, white whole wheat flour, or ISA & TERRY’S GLUTEN FRIDA MIX (see page 8) The taste and texture will be more grainy and slightly more dry. Try swapping out only half the flour called for to up the nutrition without messing with the taste and texture too much.
MARGARINE
Swap with: vegetable oil. It’s a sad day when you go for that tub o’ Earth Balance and the container is light as a feather with nothing but a spoonful of the buttery stuff. That simply won’t do. You can sub vegetable oil, like canola, for the margarine in many recipes. We don’t suggest it for shortbread-type recipes, where you’re really depending on a buttery flavor and melt-in-your-mouth texture, but for drop cookies, sure, why not? The texture will be a bit more cakey and the cookie will spread a bit less. Always use a little less oil than margarine. If the recipe calls for ½ cup of margarine, use aroundcup of oil.
FAT IN GENERAL
Swap with: applesauce. If you’re looking to make your cookie lower in fat in general, applesauce is your friend. For ½ cup of oil or margarine, usecup of applesauce plus a tablespoon of oil. The cookie will be much softer and, uh, not as good. But at least it will be super-low in fat!
SUGAR
Swap with: Sucanat or liquid sweeteners (like agave or maple syrup) if you must. Often, people want to replace plain old sugar in a recipe with something a little healthier. We hear you. Now if only we could watch you! This sub can be difficult to make. You can do a 1:1 sub with Sucanat without too much trouble.
But what if you want to use agave to make your cookies diabetic-friendly, or maple syrup because you love Vermont? The dry-to-liquid substitution is super-tricky and not all that consistent. We make it sometimes, but we’re seasoned professionals living that close to danger at all times. Instead, we suggest you use an already agave-sweetened recipe (like the ORANGE AGAVE CHOCOLATE CHIP COOKIES recipe, page 98) and modify the flavors of that recipe as needed. However, you might still want to sub stuff as much as we warn against it, so at least we can provide you with the info you need to help you on your way.
Basically what you want to do is lower the rest of the liquid ingredients and increase the dry without upsetting the balance too much. If the recipe calls for 1 cup of sugar, use only ¾ of maple or agave. Leave any milk out of the recipe. Now just add tablespoons of flour until it seems to be a good cookie consistency. We know. Not at all a science. Try not to do it.
BROWN SUGAR
Swap with: sugar plus molasses. For each ½ cup of brown sugar, remove 2 tablespoons sugar and add 2 teaspoons molasses. No big whoop.
PEANUT BUTTER
Swap with: other nut butters. If you have a peanut allergy and a penchant for almonds, then use these nut butters interchangeably. You can also sub any other nut butter, if you’re a millionaire. Cashew butter and macadamia butter and the like tend to be super-expensive. Soy nut butter is cheap enough, so that could be worth investigating.
FLAX SEEDS
Swap with: starch. Usually flax seeds are there for texture and structure, so look at it the same way you would look at replacing eggs. Add a bit of starch, about half the amount of flax seed called for.
STARCH
Swap with: tapioca, cornstarch, arrowroot. Different
Flours are probably the most common substitutes made. It’s okay to do, but just know what you’re getting into.
ALL-PURPOSE FLOUR
Swap with: whole wheat pastry flour, white whole wheat flour, or ISA & TERRY’S GLUTEN FRIDA MIX (see page 8) The taste and texture will be more grainy and slightly more dry. Try swapping out only half the flour called for to up the nutrition without messing with the taste and texture too much.
MARGARINE
Swap with: vegetable oil. It’s a sad day when you go for that tub o’ Earth Balance and the container is light as a feather with nothing but a spoonful of the buttery stuff. That simply won’t do. You can sub vegetable oil, like canola, for the margarine in many recipes. We don’t suggest it for shortbread-type recipes, where you’re really depending on a buttery flavor and melt-in-your-mouth texture, but for drop cookies, sure, why not? The texture will be a bit more cakey and the cookie will spread a bit less. Always use a little less oil than margarine. If the recipe calls for ½ cup of margarine, use aroundcup of oil.
FAT IN GENERAL
Swap with: applesauce. If you’re looking to make your cookie lower in fat in general, applesauce is your friend. For ½ cup of oil or margarine, usecup of applesauce plus a tablespoon of oil. The cookie will be much softer and, uh, not as good. But at least it will be super-low in fat!
SUGAR
Swap with: Sucanat or liquid sweeteners (like agave or maple syrup) if you must. Often, people want to replace plain old sugar in a recipe with something a little healthier. We hear you. Now if only we could watch you! This sub can be difficult to make. You can do a 1:1 sub with Sucanat without too much trouble.
But what if you want to use agave to make your cookies diabetic-friendly, or maple syrup because you love Vermont? The dry-to-liquid substitution is super-tricky and not all that consistent. We make it sometimes, but we’re seasoned professionals living that close to danger at all times. Instead, we suggest you use an already agave-sweetened recipe (like the ORANGE AGAVE CHOCOLATE CHIP COOKIES recipe, page 98) and modify the flavors of that recipe as needed. However, you might still want to sub stuff as much as we warn against it, so at least we can provide you with the info you need to help you on your way.
Basically what you want to do is lower the rest of the liquid ingredients and increase the dry without upsetting the balance too much. If the recipe calls for 1 cup of sugar, use only ¾ of maple or agave. Leave any milk out of the recipe. Now just add tablespoons of flour until it seems to be a good cookie consistency. We know. Not at all a science. Try not to do it.
BROWN SUGAR
Swap with: sugar plus molasses. For each ½ cup of brown sugar, remove 2 tablespoons sugar and add 2 teaspoons molasses. No big whoop.
PEANUT BUTTER
Swap with: other nut butters. If you have a peanut allergy and a penchant for almonds, then use these nut butters interchangeably. You can also sub any other nut butter, if you’re a millionaire. Cashew butter and macadamia butter and the like tend to be super-expensive. Soy nut butter is cheap enough, so that could be worth investigating.
FLAX SEEDS
Swap with: starch. Usually flax seeds are there for texture and structure, so look at it the same way you would look at replacing eggs. Add a bit of starch, about half the amount of flax seed called for.
STARCH
Swap with: tapioca, cornstarch, arrowroot. Different
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