![]() All that was left were some tweaks - like reducing the ratio of butter and eggs - to get it closer to the original recipe. It created a cookie that was beautifully chewy and golden brown. Honestly, I thought I’d end up resorting to a blend, but after trying a number of flours (white rice, brown rice, potato, chickpea, coconut, store-bought gluten-free all-purpose blends and almond), I was shocked (and thrilled!) when every taste tester preferred the same cookie: the one made with store-bought almond flour. My goal was to create a recipe that required just one type of flour, rather than several, as is the case with a lot of gluten-free baked goods. Once I’d figured out the substitutions, I tweaked the recipe to accommodate them.ĭeveloping a gluten-free version turned out to be a surprising process. As for the chocolate, it’s relatively easy to find vegan chocolate, but check the ingredients to be sure there’s no added sugar or dairy. In the end, a combination of unrefined cane sugar and coconut sugar, which makes an excellent brown sugar substitute, produced the best results. Vegan go-tos like agave, maple syrup and brown rice syrup required significant alterations because they are liquid, and caused the cookies to brown and spread unevenly. Substituting the sugar was the biggest challenge. ![]() The flaxseed powder provided structure, contributed a delightful chew, and didn’t adversely affect the flavor or color of the cookies. For the egg, I tried leaving it out entirely, or replacing it with flaxseed powder, applesauce or powdered egg replacer. Much to my surprise, vegan butter won out: It provided the best flavor and best replicated the qualities of dairy butter, like browning and spread. For the butter, I tried olive oil, coconut oil, vegan butter and shortening. “Veganizing” the original meant I had to replace the butter and eggs, as well as the granulated sugar, which - don’t shoot the messenger, if you didn’t already know this - uses animal products in the refining process. Erin Jeanne McDowell, a cookbook author, developed gluten-free and vegan versions of The Times’s famous recipe.
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