The back story here
I’ve been making a bunch of cookies recently – and being aware that some of the potential audience for these cookies have a variety of food requirements. It means – following the culinary philosophy of my friend and occasional culinary partner in crime, Mia – that one might as well just go vegan. This has the added benefit of people feeling that because they are ingesting coconut oil and not butter, that it is somehow guilt free (LOL!!!)
So yesterday Toronto’s local cycling advocacy group, Cycle Toronto held a ‘tuneup Tuesday’ down the road from my place – so I went along, and brought a cookie tin of cookies with me, thinking that maybe if someone filled out our survey, signed onto a mailing list they could be rewarded with a cookie. It turns out that most of the takers were kids who enjoyed them – and who knows maybe we’ve begun an initial bud of interest in cycling advocacy. The other volunteers also appreciated them, and would like the recipe. So a good excuse for a blog.
These 2 recipes are cobbled together from several different recipes. If as a general rule, if you want to go back to the dairy versions, substitute 1 egg per 50g of almond/coconut milk and an equal weight of butter for coconut oil. Or you can mix it up as you wish.
You will note my usual proclivity for using weight measurements. Occasionally I have the volume in there as well….. Get thee a weigh scale. I promise you won’t return it and begin using it for lots of other stuff.
A final caveat: I may still do some fine tuning on these recipes. If you try them and have suggestions, please make a comment and share them.
coconut ginger snaps total vegan version
This recipe originally was based on the following recipe: http://picky-palate.com/2013/11/06/brown-butter-soft-batch-style-gingersnaps/
180g coconut oil
1 cup light brown sugar, packed 200g
1/4 cup molasses 80g
100ml coconut milk
2 cups all purpose Flour 280g
1 teaspoons baking powder
1 teaspoons baking soda
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
2 tbs dried ginger (if you go to the trouble of finely dicing dried ginger your taste buds will be rewarded by the occasional zap of ginger in each cookie)
20g fresh ginger – finely minced or shredded. If you do not have the really strong dried ginger, increase this amount to 60g.
1/4 cup granulated sugar + 1/4 cup shredded coconut for rolling dough in before baking
Preheat oven to 350 degrees F. and line 2 large baking sheets with a silpat liner or parchment paper.
Cream together coconut oil and brown sugar. Once creamed, add molasses and coconut milk, beating on medium until well combined.
In a separate bowl mix flour, baking soda, baking powder, salt, cinnamon, coconut, fresh and dried ginger. Mix until just combined.
Combine wet and dry ingredients. Knead until well combined. Form into small balls – about 2 tbs each. Roll dough balls in granulated sugar and shredded coconut mix and place onto prepared baking sheet. Place 1 inch apart to allow for spreading.
Bake for 15-16 minutes, until baked through. Remove and let cool on baking sheet for at least 15 minutes before transferring to cooling rack. Serve room temperature or chilled.
Chocolate chip cookies totally vegan version
This recipe is a mashup of these two recipes: http://food52.com/recipes/25558-chocolate-chip-cookies and http://www.dailyrebecca.com/2013/03/the-best-vegan-chocolate-chip-cookies/
I should make a note on these: I’m not happy with this recipe, so yesterday I sat down with my occasional cullinary partner in crime, Mia, and discussed it. Mia is a great baker and though not vegan herself, has lots of friends who are and so knows this landscape.
We both agreed, there is too much oil. In the recipes, I replaced the butter for coconut oil, but coconut oil does not behave the same way – it doesn’t attach itself to the flour the way butter does. Also the ratio of oil to flour in this recipe is considerably different than in the ginger cookie recipe. Next time, I’ll reduce it so the ratio of flour to oil in the recipe is the same as the ginger cookies.
She also suggested replacing some of the flour with nut flour – filbert, almond, walnut. It would change up the texture and of course the taste, supplying some of the fat hit taken away by reducing the oil. On my next effort I’ll try replacing 1/3 of the flour with an equal weight of walnut flour – its what I have available to me right now.
If someone tries these, please make a comment and let me know what you did, how it turned up. My family can’t afford the resulting calories from extensive experimentation here.
Makes 24 cookies (2 ounces each)
270g all purpose flour
1teaspoon baking soda (5 g)
1 tsp baking powder
1/2teaspoon kosher salt (3g)
450g semi sweet chocolate chips (I’ve used Camino semi-sweet chocolate chips)
1 1/2 cup walnuts, finely chopped 170g
180g coconut oil (this amount resolves the problem noted above.)
260g (1cup) light or dark brown sugar, tightly packed
130g 1/2cup white sugar (optional. You want it sweeter? do this.)
2 teaspoons vanilla extract
100ml almond milk
Preheat oven to 375 degrees F. and line 2 large baking sheets with a silpat liner or parchment paper.
Sift flour, baking soda, baking powder and salt. Set aside.
Mix together chocolate chips and chopped nuts. Set aside.
All medium speed unless otherwise noted: In a standing mixer, with the paddle attachment, cream the coconut oil and sugars until well mixed and light. Scrape down the sides. Add almond milk and vanilla. Mix for 5 seconds. Scrape down the sides.
Add the sifted flour mixture in 3 batches, stopping before adding the final batch. Either hand mix, or if using a stand mixer use the lowest speed and mix until just combined at each stage. When you get to the final batch of flour, add the chocolate chip/nut mixture. Never over-mix.
Spoon onto the cookie trays and bake at 375 for about 15-20 minutes. Check them frequently to ensure they have hit their Goldilocks point: not too soft, not too hard. They will firm up once cooled down.