Mimi's Vegan Kitchen: Cookies, 4 ways

April 3, 2017

Right before going vegan, my best friend and I mastered the art of baking chocolate chip cookies. It took us a million trials including changing the ingredients, refrigerating the dough and trying different oven temperatures. At some point she unlocked the perfect combination and since then we lived happily baking cookies whenever possible.

 

After going vegan, this was one thing I struggled with. I tried and tried but butter seemed like an important ingredient and I didn’t have any vegan butter on hand. During my stays in Germany, I used to bake some cookies but lets get real, vegan butter isn’t at all healthy so I had to find an alternative. I tried using coconut oil but I failed and failed and failed. Until I discovered that it’s just about the oil’s consistency.

 

Now, what you need here is coconut oil at room temperature, and not summer-in-Cairo kinda room temperature. I’m talking about that mousse-y texture it has at about 20-25 degrees.

 

I love this recipe because it’s the kinda cookie a non-vegan, a transitional vegan or a junk loving vegan would like.

Prep time: 5 minutes

Bake time: 15-20 minutes

Serves: 12- 15 cookies

 

Ingredients

  • 1/2 cup coconut oil

  • 2/3 cup sugar (I used coconut sugar)

  • 1/4 cup plant-based milk

  • A dash of vanilla

  • 2 cups of whole-meal flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • A pinch of salt

  • Extras: chocolate chips, nuts, cinnamon, cacao powder or caramel sauce.

 

Directions

Step 1: Cream the coconut oil and the sugar together using a fork. It could take a few minutes but it makes all the difference (check image)

Step 2: Add the plant-based milk and the vanilla extract and mix well.

Step 3: Add the flour, baking soda, baking powder and salt and then combine everything together until a big soft dough ball is formed.

Step 4: Now we get to play, either add your cacao powder to make chocolate cookies, or add nuts or chocolate chips, or you can roll the cookies in cinnamon and have snickerdoodles! I also experimented with poking a deep hole in the cookies and loading them either with chocolate chips or with caramel and then closing the hole. Those turned out heavenly! All you’ll need to do is to shape them to 3 cm diameter balls and don’t flatten them because they can burn easily!

Step 5: Place the cookie dough balls on a baking tray (lines with a baking sheet or silicone baking sheets) with about 3-5 cm between each. Bake at 180 degrees for 8-10 minutes (It could take a little bit more) and then transfer them to cool for at least 10 minutes before serving. Enjoy!

 

Disclaimer: I will never ever claim that sugar or flour are “health foods,” I tend to stay away from any refined sugars and flours as long as I’m home but sometimes friends and family aren’t used to the way I would bake for myself (using dates, sweet potatoes, maple syrup, nut butters, etc) and the way I see it, a dairy-less cookie is always a better option! I make other cookies using just nuts and dates or using nut butters and maple syrup, I’ll definitely be sharing those recipes soon!

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