FAILED COUP COOKIES, 2nd Ed.

I don't usually publish recipes here; I put them in "Dis Fud Iz Gud," my recipe blog. However, it is a private, by invitation only blog and this is, in my opinion, close to the perfreccookie recipe. For taste, that is, not nutrition.

So I decided to share it with all my readers. These are not cakey cookies or hard cookies. Properly made, they fall and are rather gooey and chewy and sweet...

FAILED COUP COOKIES, 2nd ED.

The picture? Just what popped up when I googled on failed coup cookies. That is, by chance, however, the failed coup that the title refers to.

My secret recipe for my favourite cookies. Secret no more!

So what makes these 2nd Ed.? These are vegan. Eggs are easily replaced; they're gross anyway. Believe it or not, almost all commercial egg substitutes are made from - EGGS! I kid you not. If you are either a vegan or a non-egg eating vegetarian of another sort - this include most Sikh vegetarians - be careful to use only egg substitutes labeled "vegan."

I will be honest. For taste, nothing will replace butter. Vegan margarine, however, is - to me - an acceptable substitute. Aside from saving the planet and being kind to animals, it doesn't clog the arteries quite as much.

These cookies can be very sweet, almost like candy, depending on goodies used. For less sweet, concentrate on nuts and raisins and eschew the candies. (Still, I am Indian enough to like my sweets very sweet.)

Ingredients (American, metric to follow):
3/4 cup vegan margarine, preferably unsalted (replaces butter)
1 1/4 cup brown sugar
2T. flaxseed, simmered in 1/3+ cup water (replaces 2 eggs), cooled * (See below, if you've never done this before.
1/2 cup liquid, cool - tea, coffee, fruit juice, water

Cream together by hand, if a purist who doesn't want to use any more electricity than absolutely necessary, or in food processer, adding

1 teaspoon baking soda
1 teaspoon salt

Spices - all are better if freshly ground, of course! (vary according to your own taste)
1 Tablespoon ground cardamon
1 teaspoon cinnamon
1 teaspoon black pepper OR 1/2-3/4 teaspoon cayenne
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon nutmeg
(I sometimes add a little powdered ginger)

Add

1 1/2 cups whole wheat flour
1/2 cup oatmeal

In a bowl combine 2 cups of mixed goodies (suggestions follow)


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Ingredients (metric):
180 ml vegan margarine, preferably unsalted (replaces butter)
300 ml cup brown sugar
30 ml. flaxseed, simmered in 80 ml water (replaces 2 eggs), cooled * See below if you've never done this before.
120 ml liquid - tea, coffee, fruit juice, water

Cream together by hand or in food processer, adding

5 ml teaspoon baking soda
5 ml teaspoon salt
Spices - all are better if freshly ground, of course! (vary according to your own taste)
15 ml ground cardamon
5 ml cinnamon
5 ml black pepper OR 2-3 ml teaspoon cayenne
2.5 ml allspice
1+ ml cloves
1+ ml nutmeg
(I sometimes add a little powdered ginger)

Add

360 ml whole wheat flour
120 ml cup oatmeal

In a bowl combine 480 ml of mixed goodies (suggestions follow)

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Combine everything well using whatever method appeals to you; I usually use my hands, slightly moistened with water. Form into small balls for baking (Does anybody ever actually "drop by teaspoons onto ungreased baking sheet"? I wet my hands a bit and use them.) onto ungreased cookie sheet.

Bake about 7 minutes in 400 degree F (200 C) oven, or until bottoms are lightly browned.

Yield (depending on what size you make them, I prefer them rather small) approx. 4-5 dozen)

Goodies suggestions:
mixed baking chips: chocolate, butterscotch, vanilla/whit chocolate, carob
nuts: any kind you like except walnuts (I have a great aversion to walnuts. If you use them, please call these cookies something else, maybe Successful Coup Cookies)
other stuff: any dried fruit in smallish pieces, flaked coconut

(My favourite combination- subject to change, of course:
1/2 cup white chocolate chips (120 ml.)
1/4 cup carob chips (60 ml.)
1/2 cup flaked coconut (120 ml.)
1/2 cup chopped cashew pieces (120 ml.)
1/4 cup dried cranberries (60 ml.)
1/4 cup dried mango) (60 ml.)
OK, that's more than 2 cups (480 ml.), get over it!

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Flax seed "eggs" (This works well as a binder. Of course, it doesn't work at all as leavening.)

Per egg: Combine 1 Tablespoon (15ml) flax seed with 3 Tablespoons (45 ml) water. Bring to boil, then turn down the heat and simmer a few minutes until grossly slimy, like raw eggs. No need to take out the seeds; they actually add a little nutrition to whatever.