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Pineapple Drop Cookies
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Ingredients (use vegan versions):
- 1 cup + 4 tablespoon unsweetened applesauce
- 1 cup vegan brown sugar
- 1 cup white vegan sugar
- 2 teaspoon vanilla (or 1 teaspoon vanilla and 1 teaspoon almond extract)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 1/2 teaspoon baking powder
- 4 cup sifted Flour
- 1 can (about 1 1/2-2 C) crushed unsweetened pineapple (drain if there is a lot of juice, otherwise just leave it)
- 1 cup nuts (slivered almonds are particularly good)
Directions:
Like most things I cook, the measurements on this
aren't very precise (especially the pineapple and
the baking powder). The batter should be fairly
stiff and sticky, so if it falls right off the
beaters, add a couple of tablespoons or so of
flour, beat in in, and then check it. This is
the high altitude version--if you are close to
sea level, you might want to start out with only
2 teaspoons of baking powder and bake a test
batch to make sure they rise enough before adding
more. I also added dried cherries to about half
of these, since I had them on hand and wanted to
use them up. Delicious, if you like dried
cherries!
Cream applesauce, vegan sugars, and vanilla. Combine
dry ingredients and add alternatively with
pineapple to applesauce mixture. Fold in nuts.
Drop by spoonfuls onto lightly greased baking
sheet. Bake at 375 for 12-15 minutes or until
browning on the edges and no longer wet in the
middle. You might want to take one out and tear
it open to see if it is too doughy inside before
you pronounce them done.
Serves: Approx. 6 Dozen
Preparation time: 30-45 min.
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