There are some chocolate chip cookie addicts in our house. Usually, we just get them from the bakery in the grocery store, but they aren’t making them right now. So, I whipped up a batch today. They were easy and very tasty.
1/3 cup granulated sugar
1/3 cup brown sugar, packed
1/2 cup vegan butter, softened
1/4 cup non-dairy milk (I used soy, oat would probably be good)
1 teaspoon vanilla extract
1 teaspoon salt
2 cups flour
1 teaspoon baking soda
5 oz vegan semi-sweet chocolate chips
Mix butter, milk, vanilla, and sugar until sugar is fully incorporated into the butter. You can do this with a hand mixer or just a spoon/whisk.
Add flour, baking soda, and salt and mix by hand until combined. You may have to do this with a dough whisk or your hands.
Add chocolate chips and mix in. Don’t over mix.
Place dough in freezer for 30 minutes.
Preheat oven to 350*
Using your hands, make small balls of dough, flatten slightly, and put on parchment lined baking pan, leaving a little room between.
Bake for 10-12 minutes until they just begin to slightly brown on the outer edges.
Remove and allow to cool 2-3 minutes and then transfer to a wire rack to complete cooling.
I’m feeling a little dreary, so when a friend posted a picture of some lemon cookies, it seemed like exactly the right thing to bake. I scouted around online, read a bunch of recipes, reviewed my own shortcake recipes, shoved them all together, and this is what resulted!
1.5 cup vegan butter, at room temperature
1 cup sugar or brown sugar
3 cups all-purpose flour
2 tablespoon lemon zest
1 tsp lemon juice
1 cup powdered sugar
2 tablespoons lemon juice
oat or soy milk as needed
Beat together the vegan butter and sugar until smooth and creamy.
Sift and then slowly add the flour, mixing until combined. Dough will appear crumbly!
Preheat oven to 350º F.
Now you have 2 options. You can refrigerate for an hour, roll out to ¼-inch thickness and use a cookie cutter. Or, you can skip refrigerating and press into mini muffin tins.
Bake for 10-12 minutes, and then watch until golden on top.
Cool on cookie sheet or in muffin tins for 5 minutes before transferring to a wire rack to cool completely.
To make the icing, combine the powdered sugar and lemon juice in a small bowl. Add oat or soy milk, a tiny bit at a time while whisking until the icing becomes smooth and is the consistency you like.
Simple cookie recipe for vegan chewy-on-the-inside cookies! With oats and no eggs or dairy, you can even pretend they are good for you.
½ cup vegan butter at room temperature
1 cup light brown sugar
1.5 tbsp soy or oat milk
3 tbsp maple syrup
1 tsp vanilla extract
1.5 cups oats
1 cup flour
1 cup dried coconut flakes
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
½ to ⅔ cups chocolate chips
½ cups walnuts chopped (optional)
Preheat the oven to 350°F
Cream the vegan butter, brown sugar, vanilla, and maple syrup with a blender.
In a separate bowl, combine the oats, flour, coconut, baking soda, salt, and cinnamon.
Mix the dry and wet ingredients, either by hand or softly with a dough hook until the mixture is crumbly then mix in the soy milk.
At that point, it should be wet enough that you can pick up a small handful and squish and pat it into a ball and then slightly flatten into a patty. If you can’t make it hold together at all, add a bit more soy milk.
Place the cookies onto a baking stone or parchment lined pan.
Bake for 15 minutes or until the edges are firm and the tops slightly browned. Don’t overcook – they will get firm as they cool!
Allow to cool for a 5-10 minutes and then transfer to a wire rack to finish cooling.