December 21, 2015
Nothing says the holidays like cookies. Now, I am the first to note I am not a baker, but cookies were a childhood favorite and rumor is, cookie was my first word, so it is only fitting I kick off the Christmas week with a cookie recipe.
As a teenager, I began to collect recipes in my own cooking journal my mom gave me and I recently discovered this gem of a book again and poured over the recipes. Few are vegan and if they are it was naturally a vegan recipe like a guacamole or salsa, but now I am excited to cook my way through this cookbook and veganized my favorites. So why not start with cookies. The new vegan egg product on the market from Follow Your Heart is key to this creamy batter and fluffy, yet crunchy cookie.
2 cups gluten free flour
2-3 teaspoons of baking powder
Sprinkle of salt
1 cup of organic cane sugar
1 cup of vegan butter, Earth Balance
2 vegan eggs, Follow Your Heart
1 teaspoon of vanilla
1 cup vegan chocolate chips
Pre heat the oven to 350 F
To prepare the vegan egg:
Add 4 Tablespoons of the mixture with 1 cup of ICE COLD water (very important)
Whisk until egg like texture is formed, set aside
Combine the flour, baking powder and salt
Whisk and set aside
In an electric or hand held mixture, combine the sugar and butter until smooth
Add the vegan egg and vanilla, dry ingredients and continue to mix until a smooth batter is formed
Add the chocolate chips and mix until all chips covered
Spoon onto a greased baking tray and bake for 30 minutes
Eat one or two warm and save the rest to decorate!
Optional: Homemade icing
1 cup confectioner’s sugar/powder sugar or icing sugar for my UK friends
2 Tablespoons vegan butter
Splash of soy milk
Blend until smooth
Begin to decorate
Cool before putting the icing on.
*Decorating turns out isn’t my forte, maybe I’ll ask Santa for a cookie decorating class….