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Very close to the real thing
Overall, I was impressed by these cookies. Obviously there is a textural difference between them and cookies made with real butter and eggs, but a great option for your vegan guests!
I'll be honest, normally anything with "vegan" in it turns me off just because I anything but a vegan. But I a will admit I have allowed my perspectives become more open lately, so I made these cookies, followed the recipe to a "T" and they were surprisingly very good!!
Modified slightly, came out perfect
I have had two absolute baking blunders recently and really needed a win... so I went with cookies, and I salvaged my self-worth!! I read what Michi wrote about modifications and simply added in a big spoon of peanut butter for extra creaminess and cut a bit of the flour. I used half black sugar and half white because I love the richness of black sugar but didn't want the cookies to come out looking too dark. I also don't like molasses so subbed in rice syrup...the results were absolutely perfect, safe to say I'll be getting fat this rainy valentines day.
I tried this recipe because I know many vegans, though I am a vegetarian myself. I think making your own vegan 'butter' is a key to having the recipe work as you see in the photos. I used Earth Balance Vegan spread and tho dough was super super crumbly and didn't hold together. The cookies also did not spread at all.
I also found the cinnamon in these gave a chemical afterburn type taste ( but this is a preference probably). I made these modifications, and the cookies were amazing, and all the non-vegans and vegans alike could not believe they were vegan:
- used organic turbinado sugar *reduced the sugar to 1 cup only.
- 3/4 cup Earth balance Vegan spread + 3/4 cup Earth Balance flax peanut butter (this made the dough react as it should!)
- reduced the flour to about 1 3/4 cups
- no cinnamon.
- You must take a fork and press each cookie before baking.
I made a batch that yielded maybe 30 or so cookies, and by the end of the party last night I only had 4 left. You literally can not tell they are vegan. I was even grilled by a vegan who thought I must have made an error and used something I shouldnt have lol.
But the trick with the flax + water is absolute brilliance in this! It does create a gel and works like an egg! Thank you SO much for putting together a pretty easy recipe! I went to a Vegan Bake off once and well.. I was not impressed by anything so I was very skeptical. And I'm inspired now to try more recipes on this site! :)
Too sweet but otherwise fantastic
I made these yesterday. The texture is perfect, and the subtle hint of cinnamon is sheer brilliance. However, they're way too sweet for my tastes, though surprisingly, my husband (who generally has a lower sugar tolerance than me) loves them. Next time, I'm going to try cutting back the sugar to 1 cup, and hope that this doesn't change the texture too much. Will report back.
The Best So Far
Due to a new egg and milk allergy I don't have to miss my chocolate chip cookies. I used the coarse cane sugar and it gave it a grainy texture but they tasted really great. Next time I will use standard sugar. They did brown on the edges and were crispy on the outside and soft on the inside.
timing is everything!
these cookies are GREAT! it's my 3rd attempt for a vegan chocolate chip cookie recipe and this one is by far the best! when i did my shopping i didn't realize i needed to get flax meal and ended up getting the golden flax seeds. i just threw a handful in the food processor for a while until it was all ground up. it was fun watching the seeds fly around in there! i only have 1 cookie sheet. the first round i made the cookies kind of on the bigger side (about 3 1/2-4inches diameter after cooked) and baked them for 15 minutes as the recipe suggests, also turning it half way through. they came out SOOOO good. i made them around 11:30am and they are still soft and it's 8:30pm now! the 2nd round i made the cookie dough smaller (about 2 inches diameter after cooked) and baked for the full 15 minutes, turning half way through. and those came out VERRRRRY crunchy! still tastes great and good for dunking though!!
Thanks for such a good recipe :-D
These cookies are very good. I've never been able to get the flax seed.water combo just right before - thanks for that ;) My cookies didn't spread out they stayed almost in a ball! I'm wondering if it's the sugar. I use vegan cane sugar and it's a lot thicker than regular refined sugar. Do you have any ideas on where to find vegan sugar that is more refined?
just recently started following a vegan diet in our household and i am trying to incorporate "familiar" non-vegan recipes. chocolate chip cookies are a necessity in this home. this recipe is not only easy to follow and quick, but tasty too! the only snag i ran into was the cookies coming out extra crunchy. with my first batch i followed the directions to a t...7.5 min then rotate the sheet then 7.5 min more. too crunchy for my liking. the second batch i shaved off one min per rotation. still crunchy. my third batch i let them bake for 5 min then rotated then 5 min more and they were chewy. :) win. just watch and adjust times as to your liking. thank you!
I really liked the texture of these cookies. They held up well and had a nice crunch and a good chewiness in the middle. However, the flax flavor was much too strong for me. I am new to vegan baking, so I wonder if I'm just not used to the taste of the flax meal, but next time I would use a different egg substitute. I would also double the molasses or switch to all brown sugar--I was looking for a deeper flavor.