Sometimes it’s the little things in France that give me pause. For instance, binders here have four rings, not 3 or 5. And they open separately. The two on top are connected, but not connected to the two on the bottom. You have to snap open both if you want to remove or add a page. It’s convenient so that papers aren’t falling out everywhere when you open up the rings, but I always forget. I start wondering why the paper is resisting movement and then I remember, “Oh yeah, French binder.”

At one of the companies where I teach outcenter, there are horses behind the office. No one really knows what they’re doing there. I’ve asked, because I can see them from the window. Once in a while I see someone come and feed them, but most days they just stare into the office window watching me teach. Today, one of them wouldn’t stop whinnying. Perhaps it knew I was carrying a batch of cookies with me to take into the school.

Not all of these cookies were the same. Two dozen had been colored green for the St. Patrick’s Day party we are having today. The other two were my own personal cookies. Ones I threw together and into the oven an hour before going to work.

I didn’t have eggs, but I was craving cookies. Could I make a good “vegan cookie” with what I had in my kitchen? I’d never made a successful vegan cookie before, but then again, I’d never taken the vegan cookie thing seriously.

But I turned on my Kindle and started flipping through Veganomicon until I found her Chewy Chocolate Raspberry Cookies. Instead of butter and eggs to hold the cookie together they use canola oil (no shock there) and raspberry preserves (shocking!).

What an amazing idea. Preserves for flavoring and binding a cookie. I didn’t have raspberry confiture in the house, but I did have confiture de citron – lemon that is, and decided to do what I could to satisfy my cookie craving without eating the cookies I had promised for work, or being late for class.

And while I don’t think these are quite vegan, they come as close as I’ll ever get.

(Almost) Vegan White Chocolate Lemon Cookies

Adapted from Veganomicon by Isa Chandra Moskowitz

  • ½ cup of lemon preserves or confiture de citron
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ½ cup canola oil
  • 1 cup whole wheat flour (all purpose is fine too)
  • ½ cup cake flour or farine fluide*
  • ¾ tsp baking soda
  • ¼ tsp salt
  • White chocolate chips, about 50-60 grams

*I’ve been experimenting with baking cookies with farine fluide, which has a consistency close to cake flour. It’s not necessary and 1 ½ cups of all purpose flour would work fine, not to mention was the original recipe.

 

Combine your wet ingredients: sugar, preserves, vanilla, and oil in a large mixing bowl. Stir together with a spoon or fork.

Once blended add your baking soda, then salt. Sift together your two flours and add to the wet batter a third at a time, mixing together with a fork.

The last third you make have to finish by hand, kneading and mixing together until you get a homogenous dough.

Add your white chocolate chips and mix together.

Roll into small balls, place on a lined cookie sheet and press down a little until you get small discs.

Bake at 180°C for 10 minutes. Let cool for 5 minutes. Serve.

I’m pretty sure it’s the white chocolate that cancels out the “vegan-ness” of these cookies. There’s milk in there after all. But whatever. I made “vegan” cookies in 20 minutes and made it to work.

The texture is there. Chewy: check. Soft: check. Lemony: check. Honestly, olive oil would have been a fabulous replacement for the canola – and I’ll be remembering that for next time. A really excellent cookie that doesn’t leave me lacking in the cookie comfort department. Everything that a cookie needs to be, they are. Even the husband liked them and didn’t say anything about their lack of eggs and butter. He said, – and I quote – “They were good, I taste lemon.”

Get ready for this weekend. I’m stuffing and roasting quail.

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