Moist Vegan Cookies

Here's a neat little trick I came upon quite accidentally one day when bringing my home made lunch to work with me. I had made a nice sandwich of whole grain white bread, beans, hummus, onion and lettuce. I packed it inside a rather oblong reusable plastic container. So I also put a few cookies in there too.

These were your typical cripsy, crunchy, eggless vegan cookies. Which is fine by me. A crispy cookie is sometimes just the thing.

When I went to eat the cookies they were no longer crunchy at all. They had turned chewy and soft. The moisture from the bread and sandwich ingredients had been absorbed by the cookies. Neato.

I've tried it on other occasions with other moist giving foods and other varieties of moisture stealing cookies. It has worked with soft bread, cooked rice, roasted potatoes and donut holes as donors. It has worked on oatmeal cookies, chocolate chip and it's even worked to make wheat chex soft. If you eat wheat chex you understand what an amazing thing this is. Those little buggers stay crunchy for hours in a pool of milk.

The only trick to making this curious phenomenon work is the two items need to be confined for at least a few hours inside a plastic container or plastic bag. It's that simple.

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