For food lovers like me, the sweet tooth craving is an undeniable feature. I am not like an ant in the candy jar, but I enjoy my sweet tooth calls in moderation and for that time of emergency it is desirable that I have stuffs in stock.
I have been trying pretty long to nail cookie making and finally, finally the nailing was good. As good as never before. And somewhere creating and recreating vegan deserts and savories have never been so exciting before as it is now. I don’t at all need to mention the adulation that follows. All I can say is, its worth the try and yes, even the taste. 🙂
Here is the simple ingredient list:
- 1 cup of all purpose plain flour and 2/3 cups of whole wheat flour ( I mixed both but you could just use 1 & 2/3 cups of plain white flour)
- I cup of sugar ( I used the regular white sugar but you could well use the brown one, it will add color to the cookies)
- 1/2 tsp baking powder
- 1tsp of flax seed powder (my favourite)
- 1/4 cup and 3 Tbsp of Soy Milk
- 4-5 tbsp of smooth or semi smooth peanut butter ( Allergic to peanuts? Replace with a plain vegan butter)
- 1/4 cup and 1 Tbsp of chocolate chip or chopped chocolate.
- Preheat the oven to 180 C or 360 F
- Sift and mix in all the dry ingredients well.
- Make sure you use granulates sugar, since it mixes well and reacts perfectly with the baking soda.
- Fold in the dry mixture well,not over mixing them as that would lead gluten to form and produce not so crunchy cookies. 🙂
- Make a smooth paste of the butter using a spatula and pour it in the dry mixture, adding the milk and gently fold the batter, making the final cookie dough mixture.
- In the end, add the chopped chocolate or the chocolate chip and fold it in for the last time.
- Now scoop the mixture onto a non-stick baking tray, using a teaspoon to ensure same sized cookies while leaving plenty of space between them to give them enough space, as the cookies will spread and rise during the baking process.
- Place the tray in the oven and let it bake for 12-15 mins, depending on the desired crunchiness.
- If you wish to have flat cookies instead of the rounded ones, gently press them on the top with the bottom of a small bowl or jar and allow it to cool.
- Once the waiting time is over and you are tempting to get your chance with the first bite, you will surely enjoy some melting chocolate generously oozing out.
I hope you enjoy trying these crunchy vegan cookies too. Not only are they blissfully vegan but such a pleasure to munch with a cup of black coffee.
Please do leave you comments, feedback and support. It really helps for a beginner vegan cook like me. 😀