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Monday, December 31, 2012

QUICK VEGAN MICROWAVED CHOCOLATE CHIP COOKIE IN A CUP (OR DISH)-- REDUCED-SUGAR-AND-FAT, WHOLE GRAIN, SF & CAN BE GF

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A little New Year's present to my readers: In the interests of  (kitchen) science, I spent my afternoon today experimenting with a lower-fat, sugar-reduced, whole grain, vegan version of the latest microwave mug dessert craze-- chocolate chip cookie in a cup. This sounded like a wonderful idea to me (if I could pare down the calories and still have it taste wonderful) because I rarely make cookies anymore.  There's only the two of us and neither of us can just eat one! With this recipe, we can have the satisfaction of a sweet, gooey treat in a matter of minutes, with no danger of sneaking another one, and it can fit into just about anyone's dietary peculiarities.

Can't say this often enough: This cookie must be eaten fresh and slightly warm-- after they cool off they get kind of stiff and cakey.

                     Single serving made in a wide pottery latte cup, using Ener-G egg replacer
                                         
NOTEThis cookie must be eaten fresh and slightly warm—after they cool off they get kind of stiff and cakey.

Printable Recipe (both 1 serving and 2 servings)

BRYANNA'S VEGAN MICROWAVE CHOCOLATE CHIP COOKIE IN A CUP (OR DISH) (Whole Grain, and Fat-and-Sugar-Reduced; SF and can be GF)
1 serving
I like making this treat in a shallow dessert dish rather than a cup, but it’s up to you.  So nice to indulge in this treat and know that there are no more cookies sitting there to tempt weaklings like me!  I cut down the butter in this recipe by using a little syrup rather than applesauce. Applesauce works well in cakes, but syrup works better in cookies.
NOTE: If you want this a little sweeter and gooey-er, add 1/2 tablespoon granulated unbleached organic sugar and another 1/2 tablespoon chocolate chips.
           
1/2 tablespoon vegan butter (I use my homemade vegan palm oil-free “Buttah”)    
(I prefer the brown rice syrup because of its rich butterscotch-y flavor.)      
1 tablespoon brown sugar (packed firmly)     
1/16 teaspoon pure vanilla extract     
1 pinch fine sea salt
1 vegan “egg yolk” (see list of alternatives below recipe)     
1 tablespoon organic fair trade chocolate chips (dairy-free)  

Directions:
Melt the vegan butter in a wide cup or small dessert dish (about 5 inches in diameter across the top and about 3 inches wide in the bottom). Do this in the microwave-- I use 20% power for 20 seconds. Stir in the syrup, brown sugar, vanilla and salt. Add to your choice of vegan “egg yolk” (see list of alternatives below recipe) and stir again. Add the flour; stir again. Add the chocolate chips and stir briefly just to distribute them. Microwave the cup or dish for 40-60 seconds. Start checking for doneness at 40 seconds. How long you cook depends both on the strength of your microwave and how you like the consistency.  I’ve decided I like mine at 60 seconds in my 1200 watt oven.

Serve warm. I let the cup/dish cool on a rack for 10 minutes before serving. NOTEThis cookie must be eaten fresh and slightly warm—after they cool off they get kind of stiff and cakey.

Vegan “Egg Yolk” Alternatives (choose one):
1.) 1 tablespoon water whisked with 1/2 tablespoon powdered egg replacer (like Ener-G or Orgran) until frothy, with no lumps
2.) 4 teaspoons water whisked with 1/4 teaspoon Vegg powder until smooth
3.) If you have the book “The Cornbread Gospels” by Crescent Dragonwagon, you can use her recipe for “Eggscellence” (pps. 352-353) homemade egg replacer, which is really excellent. It worked the best of all in my experiments, but is less accessible than the two above. If you don’t have the book (which is well worth purchasing) you can read the recipe on the amazon.com “Look Inside” function for the book.  Use 1 teaspoon of the powder whisked with 1 tablespoon water and 2/3 tsp. liquid lecithin (soy or sunflower).

NOTE: I didn't like the results with this recipe using "flaxseed glop" as the egg replacer.

 Nutrition Facts
Nutrition (per serving):
324.5 calories; 24% calories from fat; 9.2g total fat; 0.0mg cholesterol; 365.3mg sodium; 169.4mg potassium; 61.3g carbohydrates; 4.3g fiber; 25.9g sugar; 57.1g net carbs; 5.1g protein; 6.5 points

Nutrition facts with an extra 1/2 tablespoon EACH chocolate chips and organic unbleached  granulated sugar added: 374.1 calories; 24% calories from fat; 10.8g total fat; 0.0mg cholesterol; 365.9mg sodium; 169.6mg potassium; 71.0g carbohydrates; 4.6g fiber; 32.2g sugar; 66.4g net carbs; 5.3g protein; 7.6 points.

Comparison—the Nutrition facts for one serving of the recipe that I used as a guide to develop my vegan, whole grain, and lower-fat-and-sugar version are as follows:
729.1 calories; 47% calories from fat; 40.5g total fat; 270.8mg cholesterol; 1188.0mg sodium; 156.1mg potassium; 90.7g carbohydrates; 3.3g fiber; 39.5g sugar; 87.4g net carbs; 7.9g protein; 17.3 points  

The Ingredients

                                         Double serving batch made in small dessert dishes
The batch above was made using Crescent Dragonwagon's "Eggscellence" egg replacer (see text below)

NOTEThis cookie must be eaten fresh and slightly warm—after they cool off they get kind of stiff and cakey. 

BRYANNA'S 2 SERVING VEGAN MICROWAVE CHOCOLATE CHIP COOKIE IN A CUP (OR DISH) (Whole Grain, and Fat-and-Sugar-Reduced; SF and can be GF)
2 servings
I like making this treat in shallow dessert dishes rather than cups, but it’s up to you.  So nice to indulge in this treat and know that there are no more cookies sitting there to tempt weaklings like DH and me!  I cut down the butter in this recipe by using a little syrup rather than applesauce. Applesauce works well in cakes, but syrup works better in cookies.
NOTE: If you want this a little sweeter and gooey-er, add 1 tablespoon granulated unbleached organic sugar and another 1 tablespoon chocolate chips.
           
1 tablespoon vegan butter (I use my homemade vegan palmoil-free “Buttah”)       
1 tablespoon brown rice syrup, or organic corn syrup, or golden syrup        
(I prefer the brown rice syrup because of its rich butterscotch-y flavor.)  
2 tablespoons brown sugar (packed firmly)    
1/8 teaspoon pure vanilla extract     
2 pinches fine sea salt
2 vegan “egg yolks” (see list of alternatives below recipe)    
2 tablespoons organic fair trade chocolate chips (dairy-free)

Directions:
Spray the 2 cups or small dessert you are going to “bake” the cookies in with oil from a pump sprayer, or grease with a little vegan butter. Use wide cups or small dessert dishes (each about 5 inches in diameter across the top and about 3 inches wide in the bottom).

Melt the vegan butter in a small mixing bowl. Do this in the microwave-- I use 20% power for 25 seconds. Stir in the syrup, brown sugar, vanilla and salt. Add to your choice of vegan “egg yolk” (see list of alternatives below recipe)  and stir again. Add the flour; stir again. Add the chocolate chips and stir briefly just to distribute them. Divide the mixture evenly between your two prepared cups or dishes. Microwave the two cups or dishes for 60-80 seconds; start checking for doneness at 60 seconds. How long you cook depends both on the strength of your microwave and how you like the consistency. 

Serve warm. I let the cups or dishes cool on a rack for 10 minutes before serving. NOTEThis cookie must be eaten fresh and slightly warm—after they cool off they get kind of stiff and cakey.

Vegan “Egg Yolk” Alternatives (choose one):
1.) 2 tablespoons water whisked with 1 tablespoon powdered egg replacer (like Ener-G or Orgran) until frothy, with no lumps
2.) 8 teaspoons (2 tablespoons + 2 teaspoons) water whisked with 1/2 teaspoon Vegg powder until smooth
3.) If you have the book “The Cornbread Gospels” by Crescent Dragonwagon, you can use her recipe for “Eggscellence” (pps. 352-353) homemade egg replacer, which is really excellent. It worked the best of all in my experiments, but is less accessible than the two above. If you don’t have the book (which is well worth purchasing) you can read the recipe on the amazon.com “Look Inside” function for the book.  Use 2 teaspoons of the powder whisked with 2 tablespoons water and 1 1/3 teaspoons liquid lecithin (soy or sunflower).

NOTE: I didn't like the results with this recipe using "flaxseed glop" as the egg replacer.

 Nutrition Facts
Nutrition (per serving):
324.5 calories; 24% calories from fat; 9.2g total fat; 0.0mg cholesterol; 365.3mg sodium; 169.4mg potassium; 61.3g carbohydrates; 4.3g fiber; 25.9g sugar; 57.1g net carbs; 5.1g protein; 6.5 points

Nutrition facts with an extra 1 tablespoon EACH chocolate chips and organic unbleached  granulated sugar added to the 2-serving recipe: 374.1 calories; 24% calories from fat; 10.8g total fat; 0.0mg cholesterol; 365.9mg sodium; 169.6mg potassium; 71.0g carbohydrates; 4.6g fiber; 32.2g sugar; 66.4g net carbs; 5.3g protein; 7.6 points.

Comparison—the Nutrition facts for one serving of the recipe that I used as a guide to develop my vegan, whole grain, and lower-fat-and-sugar version are as follows:
729.1 calories; 47% calories from fat; 40.5g total fat; 270.8mg cholesterol; 1188.0mg sodium; 156.1mg potassium; 90.7g carbohydrates; 3.3g fiber; 39.5g sugar; 87.4g net carbs; 7.9g protein; 17.3 points  

Happy New Year!


3 comments:

Maija Haavisto said...

Sounds great! I'll have to try this as soon as I finish the maple walnut cranberry cookies from Christmas. :->

Mattheworbit said...

Great idea, Bryanna, thanks -
Have you ever considered making your own Vegg mix? Most of us don't use the commercial product (despite it probably being very useful) due to expense and "weirdness" factor and lack of appeal to omnivores in recipes.

Bryanna Clark Grogan said...

Yes, I have. I'll keep you posted!