On my way home from my vacation in Holland, I stopped in New York to visit friends. Of course I had to bake while I was there! The funny thing was, and I didn’t think of this till now, was that everything I made was blue! That’s a fairly uncommon color for baked goods, but it just happened that way…The first thing I made, I baked with my friend (and old roommate!) Erin, and we made chocolate chip cookies with blue cornmeal in them. They were tender and chewy, and had a nice grainy crunchy texture because of the cornmeal. The dough was blueish-purple with tiny specks of blue, and when they baked they retained a similar color, although got nicely browned on the edges. The dough was particularly tasty, and though this recipe makes a small batch, Erin and I certainly consumed a lot of dough before the cookies even made it into the oven!
We were baking also for a friend who is wheat-free, so we used a white spelt flour that they had on hand. My experience with spelt flour is that it works very similarly to regular all-purpose wheat flour, sometimes coming out a little heavier once baked. This white spelt though was no problem, and worked just how I think AP flour would have baked too. Feel free to substitute AP flour in yours if you don’t have spelt on hand though, the conversion should be the same.
1/3 cup plain soy yogurt
1/2 cup Earth Balance (room temperature)
1/3 cup sugar
1 tsp. vanilla extract
3/4 cup blue cornmeal
3/4 cup white spelt flour
1/4 tsp. baking powder
1/2 cup mini chocolate chips
1/2 cup chopped mixed nuts
Preheat oven to 350 degrees F. Use an ungreased cookie sheet, set aside.
Cream Earth Balance and sugar together, then add vanilla and yogurt. Now add the blue cornmeal, flour, and baking powder; mix well, fold in chocolate chips and nuts.
Bake for 8-10 minutes. Makes 1 dozen cookies, plus a little batter for eating raw (the benefits of being vegan!).