Remember the Oreo Cookie Cookies of yore? I suddenly did and decided to use the brand new Trader Joe’s Neapolitan Joe-Joe’s in yet another adaptation of the original recipe. A little less butter (because I ran out), (slightly) better sugar (which I powdered because I didn’t want the tell-tale brown spots Sucanat can leave behind), no baking soda (holy sheesh, there was no need for so much rising agent in the first place), a different flour (just because), no cream of tartar (because no eggs), no egg replacer (why bother?). Oh, and freeze-dried strawberries for added flavor and prettiness.
Now normally, I don’t use vegan butter in my cookies or baking anymore because I find oil to be more reliable to bake with. And I’m also more likely to have oil in my pantry than I do butter. Which would be in the fridge and not in the pantry anyway, so pbbbbt. But what the heck. As a great philosopher once said: C is for cookie, that’s good enough for me.
As always, I weigh most of the ingredients when baking (and cooking) so I’m listing weights before measures here. It’s been a while since I sang the praises of using a kitchen scale, but I’ll be merciful and spare you the litany.
Neapolitan Joe-Joe’s Cookie Cookies
Yield: 10 cookies
55 g (1/4 cup) vegan butter
60 g (5 tablespoons) granulated sugar
60 g (5 tablespoons) finely ground Sucanat
1 teaspoon pure vanilla extract
120 g (1 cup) light spelt flour
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
Plant-based milk of choice, as needed
5 Neapolitan Joe-Joe’s, cut in half, then cut in thirds
3 tablespoons chopped vegan chocolate
6 slices freeze-dried strawberries, coarsely chopped
Preheat oven to 350°F. Line a baking sheet with parchment paper. (Alternatively, you can bake the cookies the next day after an overnight stay in the fridge for the covered dough. In which case you’ll only need to preheat the oven when you’re going to bake them of course.)
Beat butter, sugars, and vanilla together until combined.
In a separate bowl, sift together flour, baking powder, and salt.
Add flour mix to margarine mix, combine well. The mixture might be dry: add milk a little at a time, as needed, until the dough sticks together well when pinched. It shouldn’t be crumbly or dry, not should it be too wet. Be sure to add the milk slowly so as not to overmoisten the dough.
Add cookie pieces, chocolate, and strawberries with a rubber spatula, being careful not to crush the cookie pieces and strawberry bits too much.
Form into balls, using a packed 3-tablespoon scoop. Pat them down just a little.
Place on baking sheet. Bake for 10 minutes, or until light golden brown.
Let cool on sheet for a few minutes before attempting to remove. Place on cooling rack.