An exercise in expanding on a recipe

We are so proud of this recipe we had to share it and how it came to be. If you want to try our version, you can order them here (for a limited time only).

Once upon a time, a small vegan bakery had a cookie order to fill. When the vegan baker arrived at work on the baking day she realized she had committed a big baking sin. She had not inventoried her ingredients the night before. And this led to the development of this recipe for… THE ULTIMATE VEGAN AND GLUTENFREE PUMPKIN COOKIE.

This recipe provided the basis for a little early morning Gone Pie magic. Here it is with a little discussion of the changes we made and why. At the end of that is the new recipe.

This is the original recipe:

1/2 c. shortening
We substituted 1/4c coconut oil and 1/4c mild vegetable oil
We did this to omit the shortening, which contains palm oil. We do not consider palm oil vegan. (See this recent post on veganism to read more on that.) Coconut oil is deliciously rich if used in moderation. Vegetable oil (we used sunflower) is used to add a bit more oil for texture.

1/2 c. granulated sugar
1/2 c. firmly packed brown sugar
We also added some brown rice syrup, which is great for making cookies more chewy.

1 c. 100% pure pumpkin puree (NOT pie filling)
More pumpkin please!

1 tsp. pure vanilla extract
1 c. chopped, toasted pecans

2 c. all purpose flour
In selecting flours to use, we wanted to consider the properties needed for taste and texture. The goal was a hearty gluten-free cookie and so we selected some really substantial flours. The usual Gone Pie gluten-free flour blend is a good base to build on. We added buckwheat and amaranth to make a heartier cookie. We added coconut for a background richness of flavor and tapioca for chewiness.

1 tsp. baking powder
1 tsp baking soda
We cut both of these ingredients for less rise amd more chew!

1 tsp cinnamon
1/2 tsp. ginger

We cut the ginger because the baker is obsessed with crystallized ginger and wanted to add some.

1/4 tsp. nutmeg
1/8 tsp. cardamom

We messed with the spice quantities and types a bit.

pinch salt
We added more salt.  Pumpkin recipes NEED salt.

That is it for adapting the recipe. But then to make it a bit more Gone Pie, we added some pumpkin seeds, flax seeds, chopped apricots, crystallized ginger and more spices.

This is the final recipe:

1/4 cup coconut oil
1/4 cup vegetable oil
1/2 cup vegan white sugar
1/2 cup vegan brown sugar
1 t vanilla

Combine this in a mixer until smooth and creamy.

1 1/2 cup pumpkin
1/2 cup brown rice syrup

Combine these two ingredients.

3/4 cup gluten-free flour blend
1/2 cup sorghum flour
1/2 cup buckwheat flour
4T tapioca flour
2T amaranth flour
4T coconut flour
1/4 tsp ginger
1 tsp cinnamon
1 tsp nutmeg
1/8 tsp cardamom
1/8 tsp mace
1/8 tsp allspice
3/4 tsp baking powder
3/4 tsp baking powder
1/8 tsp salt
1 t xanthan gum

Combine all the dry ingredients.
Add the remaining liquid and dry ingredients alternately.
Bake at 350 degrees for 14 minutes. Our yield was 20 BIG cookies.
Fold in nuts and fruits and seeds and whatever you want. Now make it yours!

I think it is nice to start with a recipe as a point of departure. From there, have some fun and express yourself!!!!

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One Response to “An exercise in expanding on a recipe”

  1. Annette says:

    …and I can testify to the superbity of this cookie.