It’s been a long, long time since my last foodie post, huh? I’ve been thinking a lot about the food posts I want to create on this blog for the last month or sobecause I wasn’t really sure I wanted to carry on with them. I’m a bit of a shit chef in that I mostly just throw things in a pan and hope for the best (black bean pasta is delicious, cauliflower mac and cheese not so much). I do enjoy cooking though and I do want to branch out from being beauty only in this little corner of the internet, so here we are.
I’m kicking this back off with a recipe I found on Pinterest: full credit for the original recipe goes to Vegan Chow Down who postedthe recipe Ultimate Vegan Cookies original recipe back in 2015. She may well have been right about them literally being the ultimate vegan cookie (and they’re much more aesthetically pleasing than mine because I cannot bake a round cookie for love nor money).
Since going vegan, cookies are a thing I don’t get to enjoy often: I can’t stand the crunchy store bought ones and unfortunately, soft, gooey vegan cookies aren’t a thing that appears often in our little village. This recipe sorts that problem right out: these vegan cookies are ready in a pinch and don’t require any super special ingredients. The most challenging part was trying to find vegan chocolate chips (I see you and your milk powder, Dr Oetker).
Not one to be satisfied by just one type of cookie, I decided to try my hand at adapting the recipe to double chocolate. And then I realised I had so much raw dough left to make some little half-and-half ones which also turned out delicious.
It took some serious restraint not to go at the raw dough with a spoon because it is, without doubt, the best raw dough I’ve ever eaten. If Liam hadn’t eaten the only ice cream in the house I’d definitely have gone to town, but instead I’d recommend freezing it and saving some for later.
The original recipe makes 50 cookies (about a tablespoon full of dough per cookie), and foolishly I didn’t scale it down. I ended up cooking about half the dough and saving/eating the rest because my oven just isn’t big enough and 3 batches later I was sick of baking.
If you’re after a bunch of soft, buttery, sweet vegan cookies for a special occasion (or just to eat yourself, lets be honest), give this recipe a try.
Quick note: I also modified the recipe by adding a teaspoon of apple cider vinegar to deal with the bitterness of the baking soda. I have some awful experience of getting a gob full of baking soda and since then pretty much always include this step when I’m baking to make it chill the fuck out. They still puffed up and stayed super fluffy and light all the same.
Second quick note: I lack a mixer in my life (cry). I had to do all the creaming and the mixing by hand which let me tell you is an upper body workout in itself.
Third quick note: All of the temperatures are in Farenheit and my conversion was a little off. I set the oven to 270 degrees and left them in for around 2 minutes longer.
Final quick note (I promise): I also realised after cracking the first batch out of the oven that I lack a wire rack. I still removed them from the hot tray and places the sheet on my worktop instead, which to be fair worked just as well.
let me know if you try these! You can tag me in pictures on my insta/twitter (linked below!).