vegan gingerbread

Made using this recipe, from the Veganomicon authors. I made it on Thursday, our house was still a little warm so it was tricky, many trips back and forth with the dough in the fridge! It turned out so well though, I'm liking my icing skills.

I gave the cookies as gifts for Christmas, and kept a little stash for me & Chris. Delicious!

This is my cookie cutter, the supermarket ran out and I couldn't find mine. Totally pro.

Vegan Afghan Biscuits

Yum! I love these cookies, chocolatey and crunchy, but they're normally very buttery, so here's my adapted version. I've been rather absent on this blog - my business has been super busy leading up to Christmas, but I do have some posts ready and have been eating some yummy things, hooray!

Vegan Afghan Biscuits

Ingredients:

BISCUITS
½ cup of olive oil
1/2 cup of castor sugar
1 tablespoon water
1 1/2 cups of all-purpose flour
3 Tbsp unsweetened cocoa powder
1 cup of unsweetened corn flakes (Kellogg's)

ICING
1 cup of icing sugar
2 Tbsp of unsweetened cocoa powder
3 Tbsp water
3 drops of oil (adds glossiness)
pistachios/flaked almonds (optional)

Preparation:
Pre-heat the oven to 180C.
Cream the oil and sugar. Add the water.
Sift together the flour and cocoa powder and mix into oil/sugar.
Fold in cornflakes (don't worry if they crumble).
Roll 1 1/2 teaspoonfuls of the dough into balls and flatten them slightly. Place onto oven tray lined with baking paper.
Bake in the oven for 10-15 minutes. Remove from oven and cool on a wire rack.

Icing: combine icing sugar, cocoa powder, oil and water in a bowl. Mix well.
Spoon a little icing on each cookie and then decorate with flaked nuts.


A tip on the cookie dough -- you really need to roll and press the dough firmly into a ball because the cornflakes can make the dough a little crumbly. Just scrunch it all together!!

Vegan Double Choc Chip Cookies

Mmm. Yum. This recipe for vegan cookies has been kicking around my house for years & years. Adapted from a butter-y & egg-y recipe, you can add anything to it. Chocolate chips, nuts, dried fruit, coconut, the list goes on!

I used to make these with Nuttelex. However, due to concerns about Nuttelex's use of Palm Oil, and also the whole trans-fat thing (is it bad? is it not?) I just use oil.

Hooray! So these ones are for Chris's mums birthday, but of course I've snuck in a few already, just to be sure they taste okay!

Ingredients:
3/4 cup sugar
1/2 cup oil (I use olive oil, you can use whatever you like!)
1 & 2/3 cup self raising flour
3 tablespoons cornflour
1 tsp baking powder
2 tbspn apple juice / water / soy milk
2 tspn vanilla essence
1 & 1/4 cups choc chips / walnuts / coconut

Preheat oven to 180C.

Okay.
Mix the oil & sugar together.
Add in the flours, & baking powder, and mix until the oil is distributed.
Add in the juice/water/milk & vanilla, and mix until the cookie dough is kinda like a crumbly, pastey dough, like this:

Then, add in the chocolate chips, nuts, coconut (or whatever you choose) and mix through. By now it should be slightly resemblant of breadcrumbs?

Roll it in to little balls, like this:


Then bake on greaseproof paper for about 15 mins, until the bottom of the cookies are lightly browned.

Note: the cookies will be super soft when you pull them out of the oven, but will crisp up as they cool.

Hooray! Yummy cookies!

This recipe makes around 30 small cookies. Yum.

Very Good Cookies

I made these really yummy chocolate chip cookies a couple of days ago. One of those too-hot-to-be-baking days, oh well. They're not cookies for the purist, they have chocolate, pecans, sultanas and coconut, and some other healthy things. Not too sweet, very yummy - so yummy I had to donate some to Chris's parents to stop myself from eating them all. Mmm.

Will share recipe soon!