#vegan cookies
Ok, so let’s be clear here. I’m bad at cookies. I’ve never had the talent, before I went vegan I couldn’t make them work, after I went vegan I still couldn’t. My sister on the other hand; She’s like a cookie sorcerer. I don’t know what she puts in them, but her cookies are amazing, perfect, every time. She probably has a stock of cookie monsters on hand to sacrifice to dark powers for each batch or something.
So anyway, recently I found this recipe (which is awesome in it’s own right and you should totally try it) and I’ve basically been on a cookie binge ever since. I’ve made some healthy-ish modifications though, so I can justify eating them as much as I do. I have some weird health stuff that means I can’t eat a lot, so what I DO eat needs to have some extra nutritional punch.
Spell components
Essential
- 2 and a ¼ cups of wholemeal flour
- ¾ to 1 cup brown sugar (raw or white is fine too, but soft brown sugar makes them chewier)
- ¾ to 1 cup of vegan chocolate chips (I quite like chocolate buttons as well, or you could sub in sultanas)
- ½ teaspoon of salt
- 2 teaspoons of baking powder
- 2/3 cup of vegetable oil (or vegan friendly margaraine/butter, melted slightly)
- ½ cup of non dairy milk
- 1 teaspoon of vanilla essence
Optional
- ½ to 2 teaspoons of cinnamon, to suit your tastes
- ½ a cup of vegan friendly protein powder (I find soy, rice, and pea protein all work fine in this recipe) AND bump the oil and non dairy milk up to a cup each, AND bump up the sugar by a ¼ cup AND add 2 tablespoons of ground linseed.
- You could also sub half a cup of flour for half a cup of rolled oats too :).
Brewing the potion
- Pre heat the oven to 175 degrees C (350 F). Have a baking tray away from the oven, you don’t want it getting hot.
- Mix all the dry ingredients together except the sugar.
- Mix all the wet ingredients together with the sugar ( you can just throw everything in a bowl, but doing it this way means fewer lumps in the sugar and less work mixing)
- Add the wet ingredients to the dry, and stir. The dough will be oily and seem a bit hard to work with, I find just mixing it with my hands is easiest at the last stage.
- Once it’s all combined, throw spoonfuls on the ungreased baking tray (there’s enough oil in the mix already, but if you’re lazy like me baking paper makes clean up easier). You can flatten them if you want, depends on your personal preference. The cookies don’t spread out much but they do rise quite a bit.
- Bake for ten minutes, then start checking them every few minutes. To check, just press the top of one lightly, if it’s just a bit softer than you like your cookies, then they’re done. They’ll harden up quite a bit once they’re cool.
- Let them cool for a few minutes, then use a spatula or fish slice to take them off the baking tray and put them on a wooden board or wire rack etc. If they stay on the baking tray they’ll keep cooking and go hard on the bottom. If you’re lazy like me, just take them out of the oven a few minutes earlier than normal and let the heat of the tray finish the job. It’s not a perfect result, but who cares? They’re cookies.
- Prepare to defend your cookies against marauders.
Vegan biscoff cupcakes
If you’ve attended public school in NYC you’ll drool as soon as you see these beauties.
Vegan Black and White Cookies
Ingredients
For the cookies:
- 1¼ cup all-purpose flour
- ½ cup sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup canola oil
- ⅓ cup soy, almond, or rice milk
- 1 Tbsp lemon juice
- 1 tsp pure vanilla extract
For the icing:
- 4 cups powdered sugar
- 6 Tbsp water, divided
- 2 Tbsp unsweetened cocoa powder
- 2 tsp lemon juice
Instructions:
To make the cookies:
Preheat the oven to 350 degrees. Line 2 or 3 large baking sheets with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together oil, nondairy milk, lemon juice, and vanilla. Pour the wet mixture into the dry mixture and whisk until almost smooth. The batter will be thick.
Scoop about ¼ cup batter at a time onto the prepared baking sheets, leaving about 3 inches between each scoop. Gently flatten the dough with the palm of your hand and shape into a dome. Bake for 16 to 18 minutes, or until golden around the edges. Let cool on the pan.
To make the icing:
In a medium bowl, whisk together powdered sugar and 5 tablespoons water until smooth. For the chocolate icing, transfer ¾ cup of the icing mixture to a separate small bowl and whisk in cocoa and remaining 1 tablespoon water.
Add an extra teaspoon of water to the chocolate icing if it is too thick. Add lemon juice to the remainder of the white icing and whisk. If either icing gets too thick as it sits, add more water, a little at a time.
To assemble the cookies::
- Using a small offset spatula or knife, spread a thin layer of white icing over half of the bottom side of each cookie. Then spread a thin layer of chocolate icing over the other half of each cookie. Let set at room temperature and serve.
Recipe by Chloe’s Vegan Desserts cookbook. Photo by Pioneerwoman.wordpress
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Vegan White Chocolate Macadamia Nut Cookies
sugar mixture:
½ cup vegan sugar
2 sticks of Earth Balance Buttery Spread Sticks (vegan butter)
½ tsp vanilla or almond extract
1 tsp apple cider vinegar
1 medium banana
dry ingredients:
1 ½ cups whole wheat pastry flour
2 Tbsp vital wheat gluten flour
½ tsp cinnamon
½ tsp ginger powder
1 tsp baking soda
Fold in:
½ cup vegan white chocolate chips (optional)
½ cup raw chopped macadamia nuts
1. Preheat oven to 350 degrees.
2. Add sugar blend ingredients to large bowl. Blend with hand mixer until butter is creamy - a little chunky is good for the cookie.
3. Add in the dry ingredients and mixer blend on lowest setting just until the mixture gets thick. Then remove and hand fold.
4. Fold in the chips and nuts. The more the merrier. mmmmm.
5. Place dough in fridge for at least 30 minutes for easier scooping of dough.
6. Bake cookies at 350 degrees for about 16 minutes. Cool.
via kblog lunchbox!
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Weird quick study cookies that somehow tasted like a soft peanutbutter chocolate chip cake/bread/cookie just spelt flour mixed with PB, a pinch of salt, vanilla, agave syrup, Chocolate chips, baking powder and water. Yum
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