Happy Wednesday Gourmies!
I hope you all are having a wonderful first week back from the Holiday break! I know it’s always a hard one, but at least its a shortened week.
So, ever since I decided to make the full transition into veganism, I haven’t had much time to experiment with baking. For all of you who have followed the blog for the year(!) that I’ve been blogging, you may have noticed the difference in sweet treats from this time last year until now. I would attribute the change in sweets on my blog to a couple of different things:
1.) Picking up a full time internship that I love, but that takes a lot of energy and time out of my day.
2.) Feeling the pinch of time to do everything as my college career wraps up- as in spending more time with friends, having a heavier and harder course load, job hunting, and all of the other stresses of entering the real world.
3.) Experiencing less sugar and sweets cravings as I have started to reap the benefits of my cleaner, vegan diet.
Anyways, enough is enough for excuses as true as they are- The Gourmetour has been lacking in the sweets category. I figured that the first recipe I should experiment with is a classic, Chocolate Chip Cookies. This recipe is SO easy and the results are delicious. I still have some experimenting to do, but as is- this recipe is great.
One thing that I did notice is that the cookies harden pretty quickly after baking. So, either eat the cookies within a day, or freeze what you wont eat immediately after they cool. A good way to freeze cookies (and really everything) is to use a gallon freezer bag, tightly pack the cookies together, and close the bag almost all of the way shut leaving a small section open. Use that small gap opening as a way to literally suck all of the air out of the bag using your mouth. This will create an airtight container if you quickly shut the bag after you have sucked the air out of it.
What you need:
1 1/4 Cup Unbleached All Purpose Flour
1/4 tsp baking soda
1/8 tsp salt
1/2 Cup Brown Sugar
1/4 Cup (White) Vegan Sugar
1 Stick (1/2 Cup) of softened Vegan Butter, I used Earth Balance
2 Tbsp of ground flax mixed with 3 TBS of Warm Water, allow the mixture to sit for 2 minutes to thicken up
1 tsp pure vanilla extract
1 Cup Vegan Chocolate Chips
What you need to do:
Preheat your oven to 300 degrees.
Sift your dry ingredients in a large bowl.
Thoroughly whisk or mix, with a spatula, your wet ingredients together in a smaller bowl.
Add your wet ingredients to your dry mixture, and carefully incorporate the two together.
You should have a nice stiff mousse-like dough.
Mix in your vegan chocolate chips.
Form your cookie dough with wet hands and place (with a good amount space between them) on a greased cookie sheet.
Bake for 20 – 23 minutes at 300 degrees until golden brown.
What’s your favorite cookie?
Do you have a go-to vegan cookie recipe?
How to you store leftover cookies?