tag:blogger.com,1999:blog-6185535.post1389282437566890716..comments2023-10-18T09:44:11.979-05:00Comments on still life: veganificationahttp://www.blogger.com/profile/16220553595935499440noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6185535.post-60165736490921749322009-06-18T08:51:29.006-05:002009-06-18T08:51:29.006-05:00Yeah, I would have used white whole wheat if they ...Yeah, I would have used white whole wheat if they had had it at the store. I generally am not that big a fan of whole wheat baked goods; I know they're better for me, but they're so heavy! The cookies I made were heavier and didn't have that cornmealy graham cracker texture that yours did, which made me sad. But people seemed to like them anyway, and next time I'll try the ahttps://www.blogger.com/profile/16220553595935499440noreply@blogger.comtag:blogger.com,1999:blog-6185535.post-54311047476103466962009-06-17T11:41:20.009-05:002009-06-17T11:41:20.009-05:00Hello, Ms. Vegan Baker Extraordinaire! The origin...Hello, Ms. Vegan Baker Extraordinaire! The original recipe is from the February 2008 issue of Bon Appetit. You're right that I used white whole wheat flour. I've had a lot of success with that flour, but I was curious about what heavier whole wheat flour would do to these cookies!<br /><br />So how would you describe the texture of the vegan version? The banana sounds delicious--I Rosiecat24https://www.blogger.com/profile/07219527037186545061noreply@blogger.com