How to: The Vegan Cookie
- Amy Sobo
- Mar 1, 2020
- 2 min read
Being vegan, I usually find the most difficult part of cooking to be finding the perfect recipes for baked goods. After searching through what feels like hundreds of "the best vegan cookies" on google, I think I have finally mastered a recipe that my family, friends, and I all enjoy. After serving these cookies at my school a few weeks ago, I found them to be a bigger hit than I expected. I thought it would only be fair to share this recipe with you guys!
note: this recipe is sourced from https://www.youtube.com/watch?v=zgCO25Ute0s
Ingredients
3 ounces finely chopped pecans (I broke them apart in a lunchskins with a wooden spoon)
3/4 cup refined coconut oil (melted)
3/4 cup brown sugar
1/2 cup granulated sugar
1/4 cup oat milk (or any unsweetened dairy free milk)
1 tsp vanilla extract
1 1/2 cups all- purpose flour
1 3.5 ounce dark chocolate bar, chopped (make sure to double check ingredient list)
More on: https://www.lunchskins.com/ (lunchskins), http://bit.ly/2wleSTk (oat milk), http://bit.ly/3ckyx6x (chocolate)
Instruction
1) Preheat oven to 375°F. Add pecans to a pan over medium heat for 5-8 minutes (until fragrant and darkened)
2) Add melted coconut oil and bring to a low simmer for 8- 10 minutes. This combo allows for an unexpected aroma resembling butter!
3) Remove the pecans and oil from heat and let sit and cool for 5-10 minutes.
4) Strain Pecans from oil
5) Add 1/2 cup of your infused oil to a large bowl along with both sugars, oat milk, and vanilla. Combine and microwave for 20 seconds to dissolve the sugar.
6) In a medium bowl, combine flour, baking soda, and salt.
7) Sift dry ingredients into the wet and fold to combine (do not overmix)
8) Fold in chocolate chunks
9) Scoop dough onto parchment lined baking sheets and cool in refrigerator for 30- 60 minutes
10) Bake for 15-18 minutes, let cool for 10 minutes, and enjoy :)
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