Hey all! Happy New Year – I hope you’ve had a fantastic start to January. I’ve relaxed and recouped, which has been much needed after the stress of Christmas and traveling around.
I posted on my instagram story the other day about making vegan cookies (I am not vegan myself, but I am lactose intolerance and have a serious addiction to eating cookie dough lol) so making these cookies is easier for me… but I feel less guilty about eating them. I’ve adapted my recipe from these three: Daily Rebecca’s, Loving It Vegan and Baker By Nature. My first batches were a bit hit and miss, but I seemed to have gotten it right this time!
PREP TIME: 10 – 15 minutes
COOK TIME: 8 Minutes (then leave in the oven for an extra minute with it off)
SERVES: 10 Medium Sized Cookies
- two tablespoons of Vegan Butter (I use Nuttelex)
- one cup* of brown sugar
- one-third of a cup of dairy-free milk (I used soy for this recipe)
- one and a half teaspoons of vanilla extract
- one cup* of plain flour
- one teaspoon of bi-carb soda/baking powder
- a pinch of salt
- one block of vegan chocolate (I use this one by Frey – it’s mint chocolate flavoured!)
- Preheat the oven to 190 degrees celsius.
- Put the brown sugar, vegan butter in a bowl and ‘cream’ together (ie: push it together to combine) with a spoon. It should combine quite easily – you can add more or less if you wish, however, it should end up being a light brown colour. Once that is creamed and fully combined, add the vanilla extract.
- Add the dairy-free milk, I added this in bits as I didn’t want the mixture to get too runny. It should be “thickened cream” style texture.
- Add the flour (again, add this in sections – you can add more or less if you wish), bi-carb soda and a pinch of salt. It should be a thick dough texture, but not sticking to the bottom of the bowl.
- Break the chocolate bar unevenly, I like to use a wooden rolling pin to break it into pieces and add to the mixture.
- Roll the dough into ‘egg’ sized balls and place on a greased baking sheet. The dough should be quite sticky, so I like to flour my hands before this.
- Put into the oven for around eight minutes. The middle should be soft and the outsides should be crunchy and solid – they will firm up when they cool down.
- My favourite way to eat these is with ‘Over the Moo’ vanilla ice-cream into a delicious sandwich creation (see my instagram for more details).
Tag me in your photos if you decide to make these @elizabethandher!
I’ll be back soon with some normal blogposts: catchya later!