Category Archives: Cookies

Chocolate Chip Cookies

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I love cookies, my boyfriend will attest to the fact that early on in my vegan baking, I made dozens of kinds of cookies.  I had a cookie obsession for several months, and thank all of those that tested out the various cookies I baked, I know you all put your fitness at jeopardy! After a few months we wondered why we were gaining weight on a vegan diet…duh! I used to love when my mother would make fresh cookies out of the oven, I mean who doesn’t like a homemade chocolate chip cookie?! The good news is that you don’t have to give up any of the delicious flavor from your omnivore life to make a cookie, I would even argue these are better!

IMG_0251Ingredients:

1 cup whole wheat pastry or spelt flour

1/4 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

1/3 cup scant coconut oil

1/3 cup maple syrup

1 tsp vanilla extract

2/3 cup vegan chocolate chips (look for dark chocolate, and cocoa butter is vegan!)

1/3 cup chopped nuts (I’ve used pecans, walnuts, and pistachios)

Directions:

1. Preheat oven to 350 degrees Fahrenheit (180 celsius) This is important because the baking powder and soda will leaven the dough right away, if the oven is not preheated the cookies will come out completely different. You want the leavening process to happen IN the oven…so get that oven preheated people!

2. Add you coconut oil, maple syrup, vanilla extract, and granulated sugar to a small bowl. Mix with a hand mixer or my preference, a good old fork until the sugar becomes integrated. (The sugar is fat soluble, so the coconut oil will break down the granulated sugar!)

3. Sift the flour, salt, baking powder, and baking soda together in a large bowl until well combined. Add the wet ingredients to the dry and mix until combined. Fold in the nuts and chocolate chips.

Before we continue it is really important to get each cookie to have the same amount of cookie dough, so I use my ice cream scoop to insure they all take the same amount of time to cook!

4. Measure out the dough and add place them on a parchment lined cookie sheet (or invest in a silpat for a perfect bake every time!) Place the cookie sheet in the oven and bake for 9-12 min. After they are done let sit for a minute before transferring them to a metal cooling rack! Don’t forget to enjoy because these cookies go fast!

This is my Jam…Cookies

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I love cookies, in fact they were the first vegan thing I had ever made that tasted equal to its non vegan counterpart. I fawned over this years Bon appetite Christmas cookies, the challenge was veganizing them. I love isa chandra moskowitz cookie recipes but I have been wanting to adapt some of what I have learned and branch out on my own.

Vegan cookies are incredible, but I had never made a cookie with jam in the middle of it before, so I read up and found a pretty amazing recipe from Sweet Vegan. The only issue is that she uses egg replacer in almost everything in her book which leads to a chalky flavor that is not so great in cookies! Not only was there egg replacer there was also other starches in her gluten free recipe! Here are the same cookies without the awful finish, and  they have plenty of gluten. I used flax powder as my egg which works because the nutty flavor compliments the almonds, and used whole wheat pastry flour instead though spelt would work great here!

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Almond Jam Cookies- makes 9

Ingredients:

1 Tbsp flax seed powder +3 T water mixed well

115 g butter substitute (I have used both canola oil and Earth Balance with delicious results, though earth balance gives you more volume and therefore more cookies)

45 g evaporated cane juice (or any vegan sugar)

1 tsp vanilla extract plus a dash for good luck

1/4 tsp almond extract

1/4 tsp salt

145 g whole wheat pastry flour, spelt flour, or all purpose

handful of finely chopped almonds

Strawberry Jam – each of these 9 cookies needs a 1/2 tsp

1. Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit and line a baking sheet with parchment paper or silpat.

2. Using a hand mixer or fork mix together butter substitute and sugar until light and fluffy. Add the almond and vanilla extracts and mix until combined. Next add the flax seed mixture and stir until well combined. Sift in the flour and salt and mix till it is well incorporated.  Put the dough covered in the refrigerator for an hour to chill. This will help when forming the dough.

3. After chilled take the dough from the refrigerator and roll the dough into 9 equal balls, I use a ice cream scoop for this as my cookies will be perfect in size and bake evenly. Roll the balls over the chopped almonds, and then push your thumb into each cookie. Finish off by adding the half tsp of strawberry jam (trust me strawberry is the best combination) and put on the tray to bake for 14 to 16 min, or until lightly browned. Because there is no baking power or soda these cookies wont expand as much in the oven.

3. Take out the cookies from the oven and place on wire racks to cool. For storage use airtight containers. These cookies will please even the most picky omnivores!

ENJOY!