OK so I have something to confess. I have been having "performance issues" when it comes to vegan cookies lately. Mostly I have been trying too hard when it comes to replacing the fat. I made some cookies 2 weeks ago and tried replacing all of the fat with applesauce, and it was kind of a disaster. I have never thrown out an entire batch of cookies before, but these particular ones were hard as rocks and left me with no choice. After the first disaster, I was actually able to piece together a decent oatmeal cookie recipe. The only problem is that I baked said cookies halfway into splitting a second bottle of wine. As it so happens, I did not write said recipe down, but I know that I replaced about half of the recommended oil with applesauce and that there were raisins and cinnamon involved. It really is a shame that I'm not a more responsible cook, because these cookies were some of the most delicious low fat cookies in the existence of humanity (*these claims represent the author's opinion as an amateur vegan baker). I will be trying very hard to re-create said recipe, but in the meantime what I do remember is how to make the maple glaze pictured above.
Maple Glaze
- 1/2 tsp. vanilla
- 1 1/2 c. vegan powdered sugar
- 2 TBSP earth balance
- 1 TBSP maple syrup
Begin by mixing together the earth balance, maple syrup, and vanilla until smooth and fully incorporated.
Add the powdered sugar 1/4 a cup at a time, blending fully after each addition. If you are using this recipe as a glaze, stop adding sugar when the glaze will drip from the back of a spoon in a steady stream. If you are using it to ice a cake (which would be an excellent idea), add more powdered sugar until it is thick enough to spread.
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