Vegan Chocolate Chip Cookies with Almond Milk
Yield: 12-14 large cookies
Ingredients:
- 7 tbsp Margarine + 1 tbsp extra virgin olive oil (or 1/2 cup Earth Balance- see note)
- 1/2 cup packed brown sugar
- 1/4 cup cane sugar (or use white)
- 1 flax egg: (1 tbsp ground flaxed mixed with 3 tbsp water)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 1/4 tsp cinnamon
- 1/2 cup dark chocolate chips
1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.
2. With an electric mixer or in a stand mixer, beat the Earth Balance until fluffy. Add the brown sugar and cane sugar and beat for 1-2 minutes until creamy. Beat in the flax egg.
3. Beat in the remaining ingredients and fold in the chocolate chips.
4. Shape balls of dough and place on the baking sheet. Bake for 10-12 minutes (or up to 14 mins on a Silpat mat). Allow to cool for 5 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.
Note 1) For a crispier cookie edge, use 7 tbsp margarine and 1 tbsp olive oil. I preferred cooking them this way. They also spread out a bit more. Alternatively, for a softer cookie, use 1/2 cup Earth Balance and no oil.
Note 2) As suggested by Ashley, to retain the crispy factor of the cookies place them in the freezer after cooling in a container or baggie. It was the only method I tried that kept the crispiness of the cookies! Simply thaw on the countertop.
(via ohsheglows)
Vegan crunchy crispy gooey chocolate chip cookies
Make some and send via Avion to India. Kthxbye.
Chocolate Peanut Butter Cookies
Chocolate Cookie Dough
3.5oz vegan spread
3oz sugar
pinch of salt
2oz self rising flour
4oz of whole wheat flour
1/2 cup of cocoa powder (sorry I’m an Imperial girl living in a metric world - my wires get crossed)
2tsp vanilla extract
Cream spread and sugar together and then knead in the rest of the ingredients to form a nice ball of dough. Set aside.
Peanut butter dough:
(Now, I don’t really have a recipe as I kind of winged it, but here’s what I did)
1/2 cup of organic salted peanut butter
1/2 a cup of flour (Next time I’ll reduce this to keep PB sticky)
1 tsp vanilla extract
Preheat oven to about 180C/350F
Knead it until a soft dough ball forms. Add the flour is small amounts until the right texture is achieved, as in you can roll wee peanut butter balls.
Take a chunk of the chocolate dough and roll a ball in your hands, then flatten out to make a small cup shape. put a peanut butter ball in the middle and curl the chocolate around until peanut butter is completely hidden. Flatten out and add to a pan. They take about 12 minutes to cook in a fan assisted oven.
(photo and recipe via mugwump on flickr)
Vegan Oatmeal Chocolate Chip Cookies
1/2 cup oats
1/4 cup plus 3 tablespoons flour — measure by spooning and sweeping
1/4 teaspoon baking soda
1/8 teaspoon salt (generous 1/8)
2 tablespoons shortening
1/4 cup (packed) golden brown sugar
2 tablespoons granulated sugar
2 tablespoons applesauce (or you could try a mix of 3 tbsp of crushed flax seeds with a little bit of water)
1/4 to 1/2 teaspoon vanilla extract
1/4 cup chopped, toasted walnuts
1/3 cup bittersweet chocolate chips or 1/3 cup chopped up good quality chocolate (vegan type, obviously)
Preheat oven to 375°F.
Grind oats in processor. Add flour, baking soda and salt and pulse to mix.
Beat together shortening, both sugars, applesauce and vanilla. Gradually add flour mixture, then stir in walnuts and your vegan chocolate chips.
Using about 2 tablespoons of dough, form dough into balls and gently shape balls into rounds (cookies don’t spread much). Pace on ungreased baking sheet. Flatten slightly. Bake until edges are golden brown, about 12-15 minutes (the longer, the crunchier the edges). Cool on sheets 5 minutes. Transfer to racks; cool completely.
Using about 2 tablespoons of dough, form dough into balls and place on ungreased baking sheet. Flatten slightly. Bake until edges are golden brown, about 12-15 minutes (the longer, the crunchier the edges). Cool on sheets 5 minutes. Transfer to racks; cool completely.
Makes about 6 cookies
via cookiemadness.net
Vegan Paradise Cookies with pineapple, coconut and hazelnuts. With some good ol’ coffee on the side.
Chocolate Cherry Coconut Cookies
1/2 cup soy milk
1/2 cup agave nectar
1/2 cup safflower oil
1 t. vanilla
1/4 t. almond extract
1 cup unbleached flour
1 cup whole wheat pastry flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 cup vegan chocolate chips
1/3 cup dried cherries or cranberries
1/ 2 cup coconut
1/3 cup sliced almonds or chopped walnuts (optional)
In a large bowl, whisk the soy milk, agave nectar, oil, vanilla, and almond extract. Add both types of flour, baking powder, baking soda, and salt, and stir well to combine. Fold the dried cherries, coconut, chocolate chips and optional nuts into the cookie dough. Place small balls of dough onto nonstick pan and bake at 350 degrees for 10-15 minutes or until cookies are lightly browned around the edges.
(via chicagoist)
Zesty Coconut Lime Wedding Cookies
Makes about 2 dozen
These cookies are a hybrid of the texture and buttery flavor of Mexican wedding cookies paired with the complementary combination of coconut and lime. Eating these cookies is a real experience—first they crumble and you get a taste of the buttery flavor, then they melt in your mouth and the coconut lime kicks in. They’re coconut-hater approved which is pretty awesome because they are loaded with coconut and flavored with coconut extract.
1 1/4 cups margarine
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 tablespoons lime juice
3/4 teaspoon lime zest
1 1/4 cups cornstarch
1 1/2 cup flour
3/4 cup sweetened flaked coconut
2/3 cup sweetened flaked coconut for rolling and sprinkling
Lime glaze:
2 tablespoons lime juice
1/2 cup powdered sugar
1/4 teaspoon coconut extract
Preheat oven to 375°F.
Cream the margarine, powdered sugar, vanilla, coconut extract, lime juice, and lime zest in a large bowl until smooth.
Gradually add in the cornstarch and flour, beating after each addition, then stir in the coconut, kneading it in if necessary.
If the dough is crumbling, add a touch more lime juice or a splash of soy milk.
Roll dough into balls, about 2 tablespoons each.
Pour the coconut into a small bowl, then roll each cookie in the coconut and place on a parchment-lined cookie sheet.
Sprinkle the rest of the coconut on top of the cookies.
Bake cookies for about 15 minutes or until firm and the bottoms golden brown.
Let sit on the cookie tray for at least 10 minutes before moving to a cooling rack or they will crumble when you transfer them.
Make the glaze! Combine all ingredients in a small bowl and stir until smooth.
When the cookies are almost completely cooled, dip each one in the glaze and let sit until the glaze dries.
Optional: Sprinkle a bit of green sugar on top of each cookie.
(vegancookies)
