I haven’t been into blogging much lately. I’m not sure why but I haven't had a lot to say about cooking and the like. I recently went on holidays so that might have something to do with it a little!
Anyway I thought I would put up these cookies I made the other day, which come from Vegan Cookies Invade Your Cookie Jar. Doing a Google search you can find the recipe all over the web so it must be good!
My tips/changes
- I made less cookies and doubled their size. I also had to increase their cooking time by 10 minutes or so – but don’t hold me to that as I took them out when they were firm, trust me – you will know.
- I used rolled oats instead of quick-cooking oats….. I think. The major reason was because I had these on hand and not being an oat connoisseur I don’t really know the difference. A quick bit of research told me that the difference was minimal. I also searched for the German equivalent and wasn’t entirely what it was or whether my organic store would have them. From my understanding rolled oats are not as processed and so contain more nutritional value. They do, however, have a chewier texture than quick-cooking oats. Most people on the internet suggested that they are easily interchangeable and to try both to see which texture you like best. The oats I used were fine leaves so they could have been quick-cooking for all I know, living in a foreign country can be so confusing!
- I also removed the hazelnut essence (cause I hate the stuff) and added more vanilla. Someone on the net also added coconut but I just wanted a simple cookie. I didn’t add any dried fruit for the same reason, nothing fancy about these Jumbos.
Ingredients
- 2 cups whatever oats you feel like
- 1 2/3 all-purpose flour
- 2/3 cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups sugar
- 2 tbsp ground Flax seeds
- 2/3 cup non-dairy milk
- 2/3 cup canola oil
- 2 tsp vanilla extract
- 3/4 cup chocolate chips
Directions
| 1. | Preheat oven to 180 degrees. Line two baking sheets with parchment paper. |
| 2. | In medium bowl, stir together first six dry ingredients. |
| 3. | In large bowl, whisk together sugar, flax seeds and non-dairy milk until smooth. Add oil and vanilla, beat until well mixed. I used my stand mixer for this (because I am lazy). |
| 4. | Add dry mixture to wet mixture in halves, making sure to mix well before adding more dry ingredients. Just at the end, fold in the chocolate chips. |
| 5. | Place about 2 heaped tablespoons of dough about two inches apart on baking sheets. I made about 16 cookies and they all connected together, but were easy to pull apart. You can gently flatten each cookie with wet fingers or the back of a wet spoon. |
| 6. | Bake for 20-22 minutes or until firm. Let rest on sheet for about 5 minutes before transferring to cooling rack. |
Needless to say they were Jumbo, fancy free and so yummy!
by Terry Romero and Isa Chandra Moskowitz
Recipe can be found at multiple blogs.
