Note: All mentions of aquafaba in this recipe actually came from the publisher, not Heidi. She’s probably fine with it, but we didn’t notice those edits to run them past her.
We spent so much of the winter at Heidi’s café writing this cookbook and eating the most amazing baked goods in the entire city. She was kind enough to share one of her recipes with us. So if you happen to have a friend with cows and chickens, or maybe you’re actually freegan, this is our highlighted dairy recipe.
Heidi suggests that vegans can swap Smart Balance for the butter and replace the egg with a smashed ripe banana or 3 tablespoons of aquafaba.
Makes 15–20 cookies
Takes 45 minutes
1 cups unbleached all-purpose flour
1/4 cup whole wheat pastry flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups old-fashioned rolled oats
1 cup pecans, toasted and chopped
1 cup dried sour cherries, chopped coarse
8 ounces bittersweet chocolate, chopped into small pieces or chocolate chips
3/4 cup (12 tablespoons, 1 1/2 sticks) unsalted butter, softened but still cool
1 1/2 cups packed dark brown sugar
1 extra large egg or 3 tablespoons of aquafaba
1 teaspoon vanilla extract
Preheat oven to 350°F (175°C), with racks on the top and bottom thirds. Use parchment paper to line 2 sheet pans and set aside.
Pour dry ingredients into a bowl.
In another bowl combine the oats, pecans, dried cherries and chocolate.
In the mixer cream together the butter and sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Slowly add the egg and beat until incorporated.
Gently sift, or with the mixer down to low, add the flour mixture to the bowl. Stir until just combined.
Finally incorporate the oats, nuts, fruit and chocolate with wooden spoon.
Use a 1/3 cup scoop, then press to 3/4 inch.
Bake the cookies, two trays at a time, for 12 minutes. Rotate at 6 mins. Cook until the cookies are uniformly golden, but still wet in the middle. They should appear slightly undercooked.
Remove from the oven and cool on the speed rack.