RCI-BR.005.0214.001
Cookie Dough
Cookie Dough from the Recidemia collection
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyintermediate
Ingredients
- White Wave soy yogurt1 cup
- 1 cup
- 2 to 3 cups
- 2 tbsp
- 1 cup
- rolled oats (process in food processor to coarse flour2 cup
- 1 cup
- 1½ tbsp
- 1½ tbsp
- 1 tbsp
- Ener-G egg replacement2 tbsp
Method
1
Preheat oven to 350°F (175°C).
2
Pulse rolled oats in a food processor until they reach a coarse flour consistency, then set aside separately from the whole rolled oats.
3
In a large mixing bowl, combine White Wave soy yogurt, unsweetened applesauce, vanilla, and Ener-G egg replacement, whisking until smooth.
4
Gradually add turbinado sugar (2 to 3 cups based on desired sweetness) to the wet mixture and stir until well combined.
5
In a separate bowl, whisk together unbleached flour, processed oat flour, whole rolled oats, baking powder, baking soda, and salt.
6
Fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix.
2 minutes
7
Drop rounded spoonfuls of dough onto an ungreased baking sheet, spacing them about 2 inches apart.
8
Bake for 12 minutes until the edges are set and the tops are lightly golden.
12 minutes
9
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5 minutes