Somedays you just need some freshly baked cookies!!
Right now it feels like my freezer is filled with frozen vegetables and desserts…. That’s balance right? I do give away some of the desserts i bake, and also i try to only make small batches of the things i make so that i amn’t left with an overload of desserts which i don’t have the space to keep in my freezer and don’t have the cravings to eat everyday hahah. But it is always good to have something sweet in the freezer for when cravings kick in or when i invite friends over/meet friends!
I recently read the comment that, “vegans can’t eat cookies”…. they thought you couldn’t make actual, tasty cookies without eggs…. well i am here to prove them wrong!
These are simple to make and don’t take so long, which are two requirements i have when making food!!
These cookies are more soft, rather than crunchy.
I don’t know about you, but i personally prefer soft or fudgy cookies rather than hard, crunchy ones…. though that’s just me. If you let these stand for 24 hours, or if you keep them in the freezer they will be more crunchy if you prefer that 🙂
You can of course make “cookies” from oats and mashed banana… but i would call those more snack cookies, or something like that, hahah!
Recipe: 16 cookies
C.a 110g melted vegan margarine
c.a 150g brown sugar
100g sweetener (or sugar)
1 tsp salt
60ml oat cream (or plant based milk)
1 tsp baking powder
Vegan chocolate chips (and/or vegan white chocolate) (Or can opt for nuts and dried fruit!)
Begin by melting the margarine. In a bowl whisk together the melted butter with brown sugar and sweetener (or regular white sugar) and salt.
And in the oat cream/milk and mix until combined.
In a bowl mix together the flour and baking powder, and then sift into the mix of sugar/margarine. “Fold in” the flour, and be careful to not overmix.
Finally add in the chocolate chips, or nuts/dried fruit, and mix.
Cover with some foil and place in the fridge for 20-30 minutes.
Finally heat the oven to 180 degrees celsius.
Scoop out the dough into small balls on parchment paper – make sure to leave space between the balls as the cookie dough will spread out.
Bake in the middle of the oven for 12- 15 minutes.
Allow to cool before eating!!