I flattened them a bit with a fork before baking, but followed the 11 mins at 325 of course. I couldn’t wait very long – the dough did seem quite cool. I refrigerated for a little while, maybe twenty minutes in the freezer. I ended up with dough that was slightly firm, but very much like I would expect a non-vegan cookie dough to look and feel like. I used a medium brown sugar, and an unrefined organic cane sugar, which I skimped on as I then added in a tablespoon of Maple Syrup, just for fun…I figured the flavour would be nice and with 3 TBSP of Coconut Milk my dough was still looking like it’d be pretty dry after a quick stir. I used plain old All Purpose Unbleached Flour. Raisins would’ve been good too, and/or nuts. I added a dash of cinnamon and a pinch of nutmeg. Great choice I think! It’s all I had but I’d use it again next time. The milk I used was actually Coconut Milk, from a can. Of course, I had to make a couple substitutions! Nothing crazy! I wanted to bake some cookies for some vegan friends, and I didn’t have time for a trip to the grocery store. I looked so hard for vegan cookie recipes that didn’t need any special ingredients…and I’m so glad I found this one! Over one hundred more dairy free and plant based vegan cookie recipes can be found by visiting the following page: Healthy Cookies Recipes.
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