]]>Chocolate chip cookies, there are as many recipes as there are bakers and everyone has a favourite style. Some like big soft gooey ones, some like thin crispy ones, some like crunchy ones, some like cakey ones. I’ve tried a lot of chocolate chip cookie recipes and some I’ve liked and some I’ve been meh about. Because eggs contribute strongly to the “chewy” factor of cookies, hitting all the notes of a perfect cookie sans-eggs is a bit tricky. However look no further, I’ve done it!! Enter delicious Salted Vegan Chocolate Chip Pecan Cookies, 100% vegan and 100% delightful. These are great dunked in coffee (my preferred manner of cookie consumption), dunked in a ice cold glass of plantmilk, or just on their own.
The flax egg lends the chewiness that is absent in vegan cookies and the cookie dough is just the right consistency for a traditional drop cookie
As these bake they spread out quite a bit. Once out of the oven, be sure to let them cool for about 2 minutes on the pan, otherwise they will be too soft to move. After that, you must let them cool on a rack. These will firm up considerably as they cool.
Fresh out of the oven….
These cookies are buttery and slightly crisp on the edges, and soft and melty in the middle.
Just look at that ooey-gooey goodness….
If you decide you don’t want to add the salt on top, feel free to leave it off. However, be forewarned…. the sprinkling of salt lends a sophistication and specialness to the cookie that sets it heads and shoulders above any of its counterparts.
mmmmm salted tops…
Once you make these cookies that are so very easy, you will have a hard time not making them every.single.day. I might have made several dozen of these over the past few days, I excused it as “blog research” but really…. let’s face it, it’s because I wanted more cookies!
These are best the day they are made, however the leftovers (if you have any) are great too. They lose their crispiness overnight, but if you want to restore it you just need to throw them into a 300’F oven for 5 minutes and let them cool. I’ve also heard that storing cookies in a glass container helps preserve crispiness longer, I haven’t tried this. Because these are a crispy AND soft cookie, keeping them crisp is a challenge.
1flax "egg"In vegan baking, you can often substitute an egg with a flax "egg": You mix 1 tbsp ground flax with 3 tbsp warm water. Let stand for about 5-10 minutes, until it gels. This equals 1 egg.
1tspvanilla
1 1/4cupflour
1/2tspbaking soda
1/2tspbaking powder
1/2tspsalt
1cupchocolate chips
1/2cupchopped pecansoptional, but recommended!
Coarse salt for sprinklingoptional, but recommended!
Instructions
Preheat your oven to 350'F
Cream together the butter and the sugars until fluffy.
Add in the flax egg and vanilla. Beat well.
In a separate bowl, combine the dry ingredients.
Add the dry ingredients to the wet and mix until well combined.
Fold in the chocolate chips and chopped pecans.
In drop cookie style, drop heaping teaspoons onto a cookie sheet, about 2" apart.
Sprinkle tops with just a bit of coarse sea salt flakes (optional)
Bake for 12-15 minutes, until the edges are just beginning to brown.
Let cool in the pan for 2 minutes and then transfer to a rack to cool.
Makes about 18-20 cookies.
Notes
1)In vegan baking, you can often substitute an egg with a flax "egg": You mix 1 tbsp ground flax with 3 tbsp warm water. Let stand for about 5-10 minutes, until it gels. This equals 1 egg.2) These lose their crispiness overnight. They are still good when they are softer. However, if you heat them up in a 300'F oven for 5-10 minutes and let them cool, the crispiness will be restored.
If you make this recipe, please rate and comment below! Thanks
]]>https://kindnesskitchen.ca/chocolate-chip-cookies/feed/9602Vegan Sugar Cookies: 2-Ways!
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https://kindnesskitchen.ca/vegan-sugar-cookies/#commentsFri, 24 Mar 2017 20:18:53 +0000http://kindnesskitchen.ca/?p=287I make these vegan sugar cookies fairly often. They were one of the first recipes I made when I was learning how to replace milk/eggs/butter in baking (a work still in progress… I’m looking at you Brownies! >
]]>I make these vegan sugar cookies fairly often. They were one of the first recipes I made when I was learning how to replace milk/eggs/butter in baking (a work still in progress… I’m looking at you Brownies! ><).
The original recipe is one of those old standards you find in old depression/wartime cookbooks when some of the richer ingredients were scarce. This is why it uses vinegar (something wartime/depression era recipes use frequently. Take a look at vinegar pie sometime. What?!).
One day, I recalled one of my favourite childhood cookies that were both vanilla and chocolate/cinnamon. I LOVED the chocolate/cinnamon parts of the cookies so I tweaked this sugar cookie recipe to taste the same…. *mind blown*. We prefer them that way now.
For your reference, I made both versions today.
A few notes:
I find vegan butter gets SUPER soft. If you find the dough too soft to roll into balls, either add a bit more flour or stick it in the fridge for a few minutes.
My measurements of the cocoa/cinnamon are fairly rough – add more or less to your taste. Also, I bet a tiny pinch of cayenne with the cocoa/cinnamon mix would be DIVINE! Next time!
I don’t like the taste of Earth Balance, but I know it’s super popular. Go for it if you like it. I used Melt “butter” 2.0. It’s pretty good, although I do find it has a very mild coconut scent.
I don’t have fancy cookie pressing equipment, so feel free to use your preferred method. I have luck with the “bottom of the glass” tried and true method. Just be sure to dip your glass in the sugar before you press because the dough is soft. If you tear your cookie, you can just patch it up with your fingers.
Rolling the dough in sugar and then pressing it with a sugared glass gives a nice crispy sparkly crust on the outside.
Here I have added the optional instructions to make your sugar cookies into chocolate cinnamon sugar cookies (my preferred flavour). I hope this all makes sense to you.
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Total Time 20 minutesminutes
Servings 24cookies
Calories 140kcal
Author Crystal
Ingredients
1cupvegan butter
3/4cupsugar
1tbspwhite vinegar
1/2tspvanilla
2cupsAll Purpose flour
1tspbaking soda
Optional
1/4cupcocoa
1tspcinnamon
Instructions
Cream the butter and sugar together until fluffy
Add the vanilla and vinegar to the butter mixture and beat well
In separate bowl, mix the flour and baking soda (if making CHOCOLATE SUGAR COOKIES, Skip to STEP 7)
Gradually add the flour mixture and combine to make a soft dough.
Roll dough into 1" balls and roll in sugar to coat. Dip a glass in the sugar and flatten to 1/8th-1/4" (or use any other flattening method you choose). Repeat for the entire batch.
Bake at 350'F for 8-12 minutes, or until just beginning to be golden. Cool on pan for 2 minutes and then transfer to a rack. These will harden up as they cool.
Optional Instructions
Remove 2 tbsp of the flour
Add the cinnamon and cocoa to the flour mixture and add gradually to the butter mixture.
Continue as above from STEP 5 onward.
If you make this recipe, please rate and comment below! Thanks!
It snowed today… March 24th! I’m going to sit with my tea and cookies now and think spring thoughts