After the recipe vegan pancakes, let's discover together the recipe for cookies. There are a multitude of versions but in this article we propose two: a classic and a gluten-free and lactose-free.
In classic cookie recipes, butter and eggs are used, yet these are two ingredients that are non-existent in vegan cooking. Let's see what ingredients can be substituted for them.
Vegan cookie recipe: butter
Coming from the animal world, it is unthinkable for a vegan person to use butter in its preparations. Luckily, it can be replaced by a vegetable oil. In this recipe, we opted for sunflower oil. The latter, rich in vitamin E and omega 6 and 9, has the advantage of being antioxidant, cholesterol-lowering, protecting the cardiovascular system and stimulating the immune system. Moreover, it is an oil that supports cooking well and can be multi-purpose. However, its omega 3/omega 6 ratio is not the most balanced, which means that you should avoid over-consuming it. Think of varying the oils in your preparations.
In the article onvegan pancakes we have presented the advantages of coconut oil in baking.
Vegan cookie recipe: eggs
In order to replace eggs in vegan cookies, there are many possibilities. You can choose a mixture of cornstarch and water, applesauce, mashed banana or chickpea juice.
Some chickpea juice in snow? Also called vegetable snow white, chickpea juice snow can replace eggs in dessert recipes. Like the egg, the chickpea is composed of water and proteins of which the main one, the albumin has coagulant properties and of tensio-active, which allows him and to go up and to stabilize the foam.
Simply whip it with an electric whisk and add it to your recipes. Don't worry, snow pea water doesn't taste like chickpeas!"
The quickest and easiest solution is to usechickpea juice in a can or jar, however, if you want to make it yourself, it is quite possible. To do this, soak your chickpeas overnight in water, rinse them and cook them in twice their volume of water. At the end of cooking, leave the lid open so that the water can evaporate a little. As it cools, the cooking juice will gel.
Beat it when it is completely cooled and add a little agar-agar if the mousse does not set.
Vegan Classic Cookies
Ingredients:
220g of flour (personally I use 110g of wholemeal flour and 110g of white flour)
100g of cane sugar
100g of dark chocolate chips or chopped dark chocolate
3 tablespoons of homemade applesauce
2 tablespoons of vegetable milk of your choice (I use almond milk)
1 tablespoon of lemon juice
1 teaspoon of liquid vanilla
½ teaspoon of baking soda
1 pinch of salt
Preparation:
Preheat the oven to 180°.
In a bowl, whisk together the cane sugar, oil, plant milk, applesauce, lemon juice, vanilla, baking soda and salt.
Add the flour and mix with a wooden spoon.
Chop the chocolate into pieces or prepare the chocolate chips and mix them into the mixture.
Line a baking sheet with parchment paper.
Take pieces of dough and make small balls between your hands. Flatten them slightly and place them on the baking sheet, making sure to space them out.
Bake for 12 to 15 minutes.
Make sure the cookies are still a little chewy when they come out of the oven. They harden as they cool.
Vegan Almond Pistachio Cookies
Ingredients:
100 g almond powder
150 g of shelled pistachios
70 g date sugar, coconut sugar or cane sugar
4 tablespoons of lightly chopped chickpea juice
1/2 teaspoon liquid vanilla
.
Preparation:
Preheat the oven to 180°.
Coarsely grind 100g of pistachios into powder.
Crush 50g of pistachios and put them in a plate.
In a bowl put the almond powder, the 100g of pistachio powder, the sugar, the vanilla and mix well.
Whisk the chickpea juice and mix it with the rest of the ingredients.
Divide the dough and roll it between your hands into about ten balls and place them on a plate with the crushed pistachios.
Crush them to shape the cookies and place the pistachios on top.
Place the cookies on a baking sheet with baking paper and bake for 15 minutes. Remove from the oven and let the cookies cool on the baking sheet.
Store in an airtight box.
Tip
In order to master the cookie recipe, consider taking them out of the oven when they are still soft. They will harden in the open air. However, if you wait until they are crisp before taking them out of the oven, you will be overcooking and your cookies may become very hard.