Vegan Oreos, or “More cookies?!”

December 30, 2010

The holidays are over and everyone is fed up with cookies. Everyone, except for me. I wanted badly to make cookies, and decided to do something a little out of the ordinary… maybe I won’t get that sad, satiated look that says, “cookies, again, really?” So, without any further ado, homemade oreos!

hello, my pretties.

The recipe calls for black cocoa powder (1/2 cup regular dutch processed and ¼ cup black cocoa powder), but I didn’t have any floating around the apartment. Or on the shelf in the pantry, for that matter. The cookies made it out of the oven wonderfully, but don’t have the black characteristic color of store-bought oreos.

It’s moments like these that I really wish I had a cookie stamp, to personalize these treats. But one that connects to your brain and molds to the size and pattern of your choosing. A magic cookie stamp!!

PS- There is one more treat I need to make for my co-workers, but I’m waiting until the New Year…

Vegan Oreos

(Adapted from Isa Chandra Moskowitz, Vegan Cookies Invade your Cookie Jar)

Ingredients

For the cookie:

¾ cup vegetable shortening, room temperature

1 cup granulated sugar

2 teaspoons vanilla extract

½ cup nondairy milk

1 ½ cups all-purpose flour

¾ cup unsweetened cocoa powder

2 teaspoons cornstarch

½ teaspoon salt

¼ teaspoon baking soda

For the creme filling:

¼ cup margarine, softened

¼ cup vegetable shortening, room temperature

2 ½ to 3 cups confectioners sugar

1 teaspoon vanilla extract

Method

For the cookies:

1. Preheat the oven to 325 degrees F.

2. Cream the shortening and granulated sugar. If using a stand or hand mixer, cream the ingredients on medium speed.

3. After a minute, when the mixture is fluffy, add the vanilla and milk, and then mix.

4. Add the remaining ingredients (flour, cocoa powder, leavening, etc.), and mix until the dough holds together.

5. If you’re not a pro at rolling, I would suggest chilling the dough for 10 or 15 minutes, but this step is not a hundred percent necessary.

Oreo halves before baking... or flying saucers??

6. Divide the dough into four equal balls. Roll the first one between two pieces of parchment paper (This cookie couldn’t really take much more flour.)

7. Using a round cookie cutter, or biscuit cutter (mine was about 1 ½ inches in diameter), cut out as many circles as you can, and place them on your lined baking sheets.

8. Bake each baking sheet in the preheated oven for 10 to 12 minutes, until the tops look dry.

9. Let the cookies cool on the baking sheet for 5 minutes before moving them to a rack to cool completely.

10. Rinse and repeat, until all the dough has been used to make circles.

For the filling:

(You can make this while the cookies are baking, or while they are cooling. Choose your own adventure.)

1. Cream the margarine and shortening. If using a hand or stand mixer, cream the ingredients on medium-high speed.

2. Add the confectioners sugar in ½ cup increments, until the creme filling is stiff enough to roll balls without making a huge mess.

3. Mix in the vanilla extract.

Constructing oreos, a visual

To assemble:

1. Roll the filling into little balls. Isa suggests using a grape as a size benchmark.

2. Place the ball onto the flat side of the cookie, and smush it with your hands until it’s flat.

3. Place another cookie on top, to form the classic sandwich, and push it down gently until the filling comes to the edges.

Store these cookies in an air-tight container, and if it’s hot, refrigerate them until ready to serve.

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