My trip to Chicago was too short. The city was beautiful. The art was beautiful. The food was delicious (although my quest to find vegan deep-dish pizza failed). My best friend and hostess Melissa is always wonderful. Can I go back now, please? I think I could spend the entire summer exploring Chicago.
|Mel and me at the Art Institute|
In the meantime, I'll just have to busy myself with staying out of the heat and humidity in Minneapolis and baking when it finally goes below 80º. You may have noticed I'm on a bit of a sweet 'n salty kick, but there are just so many possibilities with that flavor combination! These cookies are chewy with a little bit of crunch from the peanuts and pretzels. Mmm perfection.
Sweet ‘n Salty Cookies (adapted from Munchin' with Munchkin)
makes 1 dozen cookies
1 cup all purpose flour
1/2 cup whole wheat pastry flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup earth balance
2 tbsp applesauce
1/2 cup brown sugar
1 tbsp ground flax seed mixed with 2 tbsp water
2 tbsp non-dairy milk
1/2 tsp vanilla
1/3 cup chocolate chips
1/4 cup roasted peanuts
1/3 cup crushed pretzels
1. Preheat your oven to 350º and line a cookie sheet with parchment paper.
2. In a medium bowl, mix together the flours, salt and baking soda. Set aside. Whip together the earth balance and applesauce in a large bowl until fluffy. Cream in the sugar, then add the flax mixture, non-dairy milk and vanilla. Whisk until smooth.
3. Add the dry ingredients into the wet and stir until just combined. Fold in the chocolate chips, peanuts and pretzels.
4. Drop the batter onto the cookie sheet in tablespoons and press down to flatten them. Bake for about 10 minutes or until they start to turn golden brown.