Foolproof 5 Ingredient Irresistible Vegan Cookies…okay 6

Sometimes cookie recipes can be overwhelming, in my opinion, especially when making vegan cookies.  A convoluted ingredient list comprised of items you’ve either never heard of, don’t know where to get, or can’t afford.  I’ve baked my share of cardboard, bland and off-textured cookies (like these overrated three ingredient cookies), but I am so happy to share my redemption recipe with you all today!  I have been making these cookies often, too often lately and have played with the ingredients a lot.  I’ve learned that this recipe is very forgiving, somewhat fool proof, and tasty to all palates (even traditional baked good lovers).  The texture is a comforting, chewy crunch that just begs you to take one bite after another, before you even swallow the first bite.  These cookies don’t need to be dunked or caressed in hot cocoa to ad any warmth or extra flavor, but please do so and take your cookie session to the next level.  OK, I’m starting to drool and about to go get another one, but I’ve already brushed my teeth and am determined to get this post out.  This is a delayed share because I have been so occupied with baking and eating these delicious vegan pieces of sugary heaven.  I’m happy to boast that my waistline doesn’t show it though.  That’s definitely a plus being vegan and cooking for myself all of the time.  Here is the recipe people!

Ingredients:

• 3/4 cup brown sugar
• 1/4 cup & 2 tbsp plain, vegan milk
• 6 tbsp almond butter
• 1 1/4cup spelt flour
• 2/3 cup quick oats
• 1/2 tsp baking soda
• *1/3 cup chocolate chips or chunks
• *1/4 cup chopped walnuts

*optional~ sub for anything you want such as chopped dates or raisins and use more or less if you want)

Directions:

If you’re using a raw, unrefined coarse sugar, it’s best to first mill that sugar down a bit.  If you skip this step, your cookies will still come out great, but the texture won’t be the same.  Mix sugar and milk well, then add your almond butter.

If you’re like me and hate using a measuring cup because of the gooey mess of nut butters, just eyeball your tablespoon drops if you dare.

In a separate bowl, combine your dry ingredients: flour, baking soda and oats.  After your wet ingredients are mixed well, add your dry ingredients and lightly combine.  Don’t use a mixer, that will activate too much gluten and will yield you a different texture.  Just use your hand and a rubber spatula and gently move it around until all of these ingredients decide to marry together.  Now comes the chocolate chips and walnuts.  Sprinkle those in and finish lightly mixing for a few moments, probably less than a minute.

Drop tablespoon full dollops onto your cookie sheet and bake for 12-15 minutes, depending on your oven.  My magic number for these cookies is 14, so you can learn from my mistakes and use my number, or start checking them at 12 minutes.  If you want a harder, chewy cookie, go for the 14.

These cookies come out really sweet and yummy.  I find myself eating them at off hours of the day, when my children are napping or at school, or just aren’t paying attention to what Mommy is up to (that ain’t often!).  You’re going to be so proud of yourself for baking a vegan cookie that actually tastes like a “regular” cookie, you might seriously start doing the same so you won’t have to share.

Side notes and Substitutions:

Sugar: I have used successfully coconut sugar, agave and coarse brown sugar / raw sugar.  The tastiest has been with the brown sugar.  If you use agave, I would suggest using about 2/3cup and only 1/4 cup of milk.  Reserve the other two tablespoons of your milk just in case your batter is still a little on the dry and stiff side, but usually you want to decrease your liquid when using a liquid sweetener.  Coconut sugar needs no special milling, or adjustments and the flavor is a lighter sweetness.  You can get heavy handed and add an entire cup of sugar, but warning: they come out sweet!

Flour: If you don’t have spelt flour, that is okay.  This recipe yields great cookies with wheat flour, white flour, or even kamut flour.  I haven’t personally baked this recipe with kamut, but this flour does bake up quite nicely so I wouldn’t have any reservations with trying it.

Oats: My favorite for this recipe are the one minute oats.  If you use rye oats, quinoa flakes, or steel cut oats, I’m sure they will come out great, just a different texture and taste.

Nut butter: I have used almond and walnut butter.  Walnut butter is Dr. Sebi approved (for all you alkaline fanatics) but the texture comes out different.  Walnuts aren’t as creamy, but more of a paste and have a bitter taste, as opposed to the sweet taste of almonds.  If you are a peanut butter cookie fan, please be my guest and sub for peanut butter.

Well, basically this is a forgiving recipe with a lot of room for creativity so you can make it your own.  Be prepared to develop your own favorite cookie recipe.  Gone are the days of the extensive vegan ingredient list!  Gone are the days of dunking baked cardboard in your hot chocolate!  Gone are the days that your family smiles and painfully chews that first bite of your gross gummy vegan cookie and b-line to the nearest trashcan to toss the rest!  Poof be gone I say!  Today is a new day.  Today is the day you sink your teeth into an easy to make cookie that happens to be vegan.  Today is the day that you are free to eat the cookie dough without the risk of salmonella.  If you develop your own, please do share with us cookie monsters!  Don’t be stingy and keep it all to yourself now.

Thanks for reading, drooling and subscribing! 🙂

Now Foods Valerian Root, 500 mg, 100 Veg Capsules

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$8.95 (as of April 23, 2024 07:20 GMT +00:00 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)

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