Soft vegan cookies


A month or so ago I started on my quest to do more baking this summer. I began with Chocolate Orange Cupcakes, then went to Chocolate Bomb Cake, and then this week, I baked the most successful recipe yet, Chewy Chocolate Chocolate Chip Cookies. As with the previous two recipes, this one came from The Post-Punk Kitchen. In place of eggs, it used a mixture of four teaspoons of ground flax seeds with a 1/4 cup of soy milk. I botched this part (somehow misreading the recipe as “one teaspoon of ground flax seeds and one tablespoon of soy milk”) and corrected it just before forming the dough and they still came out properly.

The recipe has you using your hands an awful lot, but when I found myself with chocolate gloves on my hands, I decided that next time around it would probably be better to use a hand mixer for some of the work. Nevertheless, after baking for ten minutes and then cooling for a few more, the cookies were very soft, rich, and tasty and sweet enough to melt holes in your teeth right then and there. I gave them to several people and the chocolate lovers among them loved them and were impressed that cookies that soft were made without eggs.

After three successful baking attempts, I’m starting to get cocky. What’s next? A vegan cake, perhaps?

6 Responses to “Soft vegan cookies”

  1. Kelli

    Here’s a cake you’d NEVER suspect is vegan:

    It’s an “old-fashioned” recipe, invented, I’m sure, when milk, eggs, etc. were just too expensive or not readily available. It’s been a favorite in my family for as long as I can remember. I’ve even experimented with it a bit, substituting whole-wheat pastry flour for part of the AP flour, and using applesauce instead of oil. It came out pretty good that way, but it’s at its best when you make it as the recipe is written. And I cheated a bit a couple of weeks ago and used non-vegan chocolate chips for topping. You just have to splurge sometimes! =)

  2. Kim

    I was just going to post that! It’s called a “wacky cake” and if you google you can find many variations on the theme. Very easy, virtually foolproof, tasty and impressive. Holds up well to icing, too! Moosewood has a great raspberry-chocolate glaze in one of their cookbooks that works fabulously with this cake, especially if you use Tropical Source Espresso Chips for the chocolate.

    Ok, I’m really hungry now…

  3. Lorraine

    I made a vegan pumpkin pie. I love making them, but I’m sick of eating them.
    1 1/2 cups soymilk
    4 tbsp. cornstarch
    1 1/2 c. cooked pumpkin [or canned pumpkin]
    1/2 c. raw sugar or other sweetener
    1/2 tsp salt
    1 tsp ground cinnamon
    1/1 tsp ground ginger
    1/8 tsp ground cloves
    1 9-inch unbaked pie shell or Whole Wheat pie dough

    Whole Wheat Pie Dough
    1 1/2 c. whole wheat pastry flour
    1/2 tsp fine sea salt
    1/2 c. + 1 tbsp. canola or safflower oil
    3 tbsp. + 1 1/2 ice water

    Put the flour and salt in a bowl and stir together. Add the oil and water and stir until it forms a crumbly meal. Gather up the dough into a ball. [The dough will be moist] Press the dough evenly and firmly into the bottom and up the sides of a 9-inch or 10-inch pie plate so it rises about 1/2 inch above the edge of the pie plate. Flute the edges of the crust, if desired. Set aside.

    Preheat the oven to 375 degress F.
    In a large bowl, whisk together the soymilk and cornstarch until smooth, then blend in remaining ingredients. Pour into pie shell and bake for 45 minutes, or until firm. Cool before cutting.

  4. Jen

    If this link works, there are a couple of vegan cake recipes. I tried the applesauce cake recipe and it got rate reviews.

  5. Jen

    (Oops, that should be “rave reviews”.)

  6. Heather

    I really enjoy vegan cookies! They have to be one of my favorite deserts. My mom used to make them when I was little. They are much healthier for you too! I never knew that you could do the same with cakes. I’ll have to try substituting applesauce for oil next time.

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