Vegan Chocolate Chip Cookies

Chocolate chip cookies are a family favourite. These particular vegan chocolate chip cookies are made with just 6 ingredients, usually found in the pantry and fridge with the goodness of whole meal flour. My little helpers love to make these on cooler weekends and eat them warm out of the oven! I tried making some oat milk the last weekend and used the thick leftover delicious oat milk in these easy vegan chocolate chip cookies. The oat milk can be substituted with whatever non dairy milk you have at hand. 

Notes –

I baked the leftover  dough in the air fryer at 180° C for 12 minutes and the cookies turned out a little bit crisper and flatter as per the photo above. The cookie dough and can be rolled into logs and stored in cling wrap in the freezer for up to 3 months. The raw cookie dough is also very addictive!
Vegan Chocolate Chip Cookies

Vegan 

Wholemeal 

Nut free 

Ingredients
  • 1/2 cup Vegan Butter (I used Bio Butter), softened
  • 1.25 cups Raw Sugar
  • 1/2 cup Oat Milk
  • 1 teaspoon Vanilla Bean Paste
  • 2.5 cups Whole meal Self Raising Flour
  • 1 cup Vegan Chocolate Chips (I used Sweet William)
Instructions
  1. Line 2 large cookie sheets with baking paper and heat the oven to 175° C on a fan forced setting.

  2. In large bowl, mix softened vegan butter, raw sugar, oat milk and vanilla paste until smooth.
  3. Fold in the flour, and stir the chocolate chips gently until dough forms.
  4. Use an ice cream scoop to drop a spoonful of dough on to the prepared cookie sheets. Leave atleast 2 inches between one spoonful and the next as, these do expand a fair bit.

  5. Bake for 15 to 18 minutes or until edges are light brown and tops have set.
  6. Cool the cookies on the sheets for 5 - 7 minutes, before moving to a cooling rack. 


    Cool completely before storing in an air tight container.

Happy baking 😊

Vegan Cranberry Pistachio Shortbread

Life’s been busy with work, school holidays, school restarting, relations visiting from overseas, renovations, more renovations, a couple of art and craft projects and everything else that gets in the way of writing my blog! I have however been taking heaps of photos of edible goodies cooked by myself and others. Here’s a quick vegan shortbread recipe with pistachios and cranberries that is great to take to a potluck, or a share a plate party.

This is the first time I’ve used Bio butter which is coconut based but the finished product did not taste coconut flavoured in the least. Usually I use Nuttelex which does have a slightly distinct taste in baked goods. (THIS IS NOT A SPONSORED POST). Another variation that I think would work well is Almonds with raisins.

For a nut free version substitute the pistachio for roasted sunflower seeds or pepitas.

The dough keeps well in the fridge while tightly wrapped in cling film and I have frozen the dough in the past as it freezes well too as the water content is quite low. If using directly from the freezer remember to store in the shape of logs and increase baking time by 5 – 7 minutes as needed. The shortbread is quite rich and 1 large-ish piece is good to eat with some iced coffee on a hot summer afternoon that February brings quite often.

Vegan Shortbread

Vegan Cranberry Pistachio Shortbread

Contains gluten and nuts.

The Cranberry & Pistachio combination does look very festive and makes great packed gifts.

Ingredients
  • 2 cups Unbleached Self Raising Flour
  • 3/4 cup Icing Sugar
  • 1 cup Vegan Spread (I used Bio Butter which is coconut based)
  • 2 tablespoons Dried Cranberries, chopped
  • 1.5 tablespoons Shelled Pistachio, sliced into slivers
  • 1.5 teaspoons Vanilla Extract
Instructions
  1. Whisk the Bio butter/ vegan spread, vanilla extract and icing sugar until fluffy in a deep mixing bowl.

  2. Stir the cranberries & pistachio pieces through the flour.

  3. Fold the fruit & flour mixture into the mixing bowl gently. Knead until a soft dough forms. 

  4. Roll into logs and refrigerate the dough if not using immediately (I didn’t, I only baked them the next morning).

  5. Preheat oven to 180° Celsius and cover a flat tray with baking paper.

  6. Either cut off 2" thick rounds for round shortbread or, flatten and cut into diamond shapes as I did on the baking tray. (Use any cookie cutter as desired really!)

  7. Bake at 180° Celsius for 18 to 20 minutes on the fan forced setting.

  8. Cool the shortbread properly and store in an airtight jar until ready to serve or, gift 😊

Custard Biscuits (Vegan & Sugar Free)

Corn flour, used to make custard powder, is combined with wholemeal self raising flour to make these scrumptious cookies. I’ve used 2/3 cup of powdered Xylitol in this recipe. If substituting raw powdered sugar then use 3/4 to 1 cup depending on desired sweetness. These cookies also known as biscuits in Australia and can be sandwiched with a jam filling for a fancier dessert. These taste best with a drink, warm or cold, depending on the weather outside!

We need,
  • Wholemeal Self Raising Flour – 1 cup
  • Xylitol, powdered – 2/3 cup
  • Nuttelex Original – 1/2 cup
  • Corn Flour – 1/2 cup
  • Vanilla Bean Paste – 1/2 teaspoon
Directions,
  1. Line a flat baking tray with baking paper and heat the oven to 180 degrees Celsius.
  2. Take a large mixing bowl and sift the flour with powdered xylitol and custard powder.
  3. Slowly fold in the Nuttelex and vanilla bean paste into the flour.
  4. Gently knead the flour to get a soft dough.
  5. Break the dough into lime sized confections and gently roll into balls. Flatten on to the prepared tray with the back of a fork.
  6. Bake at 175 degrees Celsius for 18 – 20 minutes, or until golden and aromatic.
  7. Leave the cookies to crisp and set on the tray for at least 15 minutes after removing from the hot oven.
  8. Cool well before storing in an air tight container.

Tastes best with a glass of cold Almond Milk or, a warm drink like Chai or, caffeine free Rooibos Tea. Happy baking 😊

Red Finger Millet Biscuits (Ragi Nankhatai)

image

Red Finger Millet has been used traditionally in South Indian cooking due to its high Iron and Calcium content. My mother used to make porridge and pancakes out of malted finger millet flour when I was younger. For special occasions, festivals or celebrations, sweet little round balls or, “Laddoos”, were made out of roasted flour and sugar mixed with nuts and dried fruits. This cookie recipe is inspired by the Laddoos, I grew up eating.

We need,

  • Red Finger Millet flour – 2 cups
  • Raw Sugar – 3/4 cup
  • Cinnamon powder – 1 teaspoon
  • Baking Soda – 1 teaspoon
  • Coconut Oil, melted – 3/4 cup

Directions,

  1. Preheat your oven to 180 degrees C and line a tray with baking paper.
  2. Dry whisk the flour, raw sugar, cinnamon powder and baking soda in a large mixing bowl.
  3. Add coconut oil and mix well.
  4. Make small golf sized balls out of the dough and place on prepared baking tray at least a finger width apart to bake as, these spread quite a bit!
  5. Bake in a preheated oven at 165 degrees C for 12 – 15minutes.

Cool, before removing from the tray. Enjoy with a hot or, cold beverage!

Cinnamon Coconut Crinkle Cookies

Cinnamon brings many health benefits and lends a beautiful flavour and colour to sweet and savoury dishes. Cinnamon is traditionally a warm spice and is actually the bark of the trees of the Cinnamomum species. When used in baking the warm aroma of Cinnamon beckons  and lures everyone to come and taste these freshly baked cookies. The coconut sugar lends a rich depth to taste making them fudgy and moreish.

To make we need,

  • Wholemeal Self Raising Flour – 1 cup
  • Coconut Sugar – 3/4 cup
  • Rice Bran Oil – 1/2 cup
  • Cinnamon – 1 tablespoon

To assemble,

  1. Mix the dry ingredients in a large mixing bowl.
  2. Preheat the oven to 180°C and line a biscuit tray with baking paper.
  3. Slowly add in the oil into the dry ingredients and knead the dough gently for about 5 minutes.
  4. Make golf ball sized balls with the dough and place on the prepared tray.
  5. Bake for 12 – 15 minutes at 180°C.

The cookies flatten on cooking and need to cool for a further 15 minutes out of the oven to harden.

Store in a air tight container and savour with a warm drink like Chai.