Chef Joey's Vegan Cornmeal-Thyme Cookies

"The original recipe comes from Martha Stewart, but it wasn't Vegan. I really enjoyed these savory cookies, they are really delicious with a cup of ice tea in the summer and warm tea in the colder months. The cookies are very soft when they come out of the oven, so it is best to transfer the whole piece of parchment from the cookie sheet onto a cooling rack to prevent them from breaking."
 
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photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
Ready In:
32mins
Ingredients:
10
Yields:
12 cookies
Serves:
6
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ingredients

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directions

  • Preheat oven to 350'F.
  • Put the oven racks in upper and lower thirds.
  • Line two baking sheets with unbleached parchment paper; set aside.
  • Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
  • Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
  • Mix in the egg replacer. Add the flour mixture into this on low speed until just combined.do not over mix. Hand mix in the currants and thyme.
  • Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
  • Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
  • The cookies should be a pale golden shade. Bake for 10 to 12 minutes. Transfer cookies on parchment to a wire rack and cool completely.
  • Bon Apetit!

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Reviews

  1. What a great treat! I really enjoyed the contrasting textures of the spelt flour, corn meal, and currents. I never used thyme in a pastry but after seeing this recipe I wanted to give it a try. I'm glad I did.
     
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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
 
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