But oatmeal has fiber and I thought people liked fiber in their internet.
Secret Panel HERE 🍪 https://tapas.io/episode/2591128
(Originally published earlier today on mastodon.social)
A virtual community
Posts from Mastodon users, featured natively in a community, so you can view them without the need for them to be re-hosted or screenshoted, and reply to the original author and Mastodon respondents if you wish.
Has so far included content from Warsandpeas, Mr. Lovenstein, SMBC, Loading Artist, Low Quality Facts, nixCraft, ElleGray, and other interesting or provocative stuff I've random'd across on Mastodon.
Supported:
Comments & Upvotes
Unsupported:
Posts, Downvotes, & PD's Automod
I gotcha!Velora was her name, and this recipe was from Gladys, 19501 C shortening
1 C white sugar
1 C brown sugar
2 whole eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 C flour
2 C quick oats
2 C rice krispies
1 C coconut (flake)
cream together shortening, sugarsadd vanilla and mix until smoothsift together b powder, b soda & flour, saltadd this to mix until creamadd oats, rice krispies, coconutmix thoroughlywill be crumbly, shape by hand into ballsbake 350f
Some notes, you may be able to use use vegan butter and omit eggs to make vegan.never made it like that but i do with chocolate chip cookies and they are fine.
Ive made these without coconut. they are thin and crispy, and delicious
Thank you. I’ll add this one to my recipe book and try it next time I’m asked for cookies. Do you have an aversion to coconut or do you think the cookie is simply better without it?
Also, for what it’s worth, there’s a great baking egg replacement I use whose brand name I’ve totally forgotten but I’ll update this comment later when I’m back near my pantry. It’s great for veganizing baking recipes, though it won’t work for “eggy” breads like challah as well since it’s mostly imitating the unique consistency of egg and that use in baking, not the rich fatty yolk part.
Edit: it’s Ener-G Egg Replacer
Great!I have no aversion to coconut, just never really had/keep it on hand for baking.
I have used a lot of egg substitutes making my desserts vegan for our guest, and eventually just omitted eggs all together (with a little water and a bit more baking soda) because sourcing the egg substitute/cost was a pain in the ass.
The challenge for me is to take some of her recipes and update them, and see if I can make them vegan- like her 1932 gingerbread recipe which calls for lard-which is readily available but we offer a lot of vegan options so converting them while staying true to the dessert (and flavor!) is the goal.
I generally have shredded coconut on hand for thickening curries so that might find its way into a batch of cookies as soon as this weekend.
Ener-G Egg Replacer is the brand I prefer, by the way. I also like to cook with and host some vegan buddies, so I’ve been working on learning what works and what doesn’t. It’s a fun lil challenge. Made vegan meringues once with aquafaba and vinegar? Bizarre, but it worked! Did faintly smell of vinegar, so I only recommend that one if every bite of meringue is had with something else to cover that up.
That is one of the good egg replaces, especially for baking (I used a lot less than the recommended quantity).
The sourcing here is spotty and unreliable, so I used a lot of different ones. One was just garbanzo flour and a couple different starches …which got me on to alternatives because 1C of garbo flour for 3€ is ridiculous.
How about using lemon as the acid in the meringue? (lemon meringue pie?)