Vegan Chocolate Chunk Cookies


 
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree

One of the cool parts about calling a little corner of the internet mine is that I get to meet other people who also inhabit wee spaces on the internet. As someone who pretty much packed up their life to move across the world to a place where I only knew one person, having a little online community of people also doing the same as me who I can connect with has been super, super important. I’ve made some amazing, amazing friends on the internet, some of which have turned into incredible real life friends too (I am literally sitting next to an IG friend turned real friend Erin as I write this - we are having a wee coffee shop date!).

Today’s post comes from one of those Internet friend’s amazing new cookbook. I have been following the lovely Maggie for a long while now, and so was so excited when she released her beautiful new book, A New Way to Food. The book is not just filled with beautiful, nourishing recipes, but Maggie also writes about self love and acceptance, and goes deep into her wellness journey, talking about all the important things so many of us are too chicken to bring up. So many of her words resonated very deeply with me, particularly those about self love and acceptance, which is something I’ve struggled with for most of my life (along with most people, but, like I mentioned, most of us are too chicken to mention it!). Maggie’s writing is like being given a big snuggly hug - I was actually lucky enough to meet up with her a couple of days ago, and she’s even more amazing in person. Congrats on the book, lady! I am so, so excited to work my way through it! xx

Flicking through the book, I had a super hard time deciding what to make - there are so many beautiful looking savoury recipes, along with some baking recipes I can’t wait to try out (can Rhubarb season please hurry up?!). I finally settled on these Chocolate Chip cookies, which just so happen to also be vegan and refined sugar free. I haven’t yet posted a vegan cookie recipe on this site, so figured this was a perfect way to get one up here! These come together super quickly, with no stand mixer required - everything is just whisked up, then rested in the fridge until you’re ready to bake them off. I finished them off with a heavy dose of salt - and they didn’t last long at all. Maggie uses coconut sugar and maple sugar in these - this was my first time baking with maple sugar, and I loved the subtle flavour it leant to the cookies. These are definitely going to be on heavy rotation in my house now. They would be the perfect dessert to prepare ahead for a dinner party etc - nobody can resist warm cookies.

A few wee tips:

  • The cookies need to rest for 6-12 hours - I actually got a bit distracted and left them for a full 24 hours, which worked great too!

  • Maggie uses a 1 Tbsp scoop for her cookies, but I sometimes like them a bit bigger, so I used a 2 Tbsp. Either works great - I tested both, just decrease the bake time by a minute for the 1 Tbsp size.

  • I also popped the scooped dough in the freezer just for 15 min before I baked to help it hold the shape. This step is totally optional, but I really like scooping all the dough and storing it chilled so I can do some dishes while it bakes, and feel like I somewhat have my shit together!

 

 

Vegan Chocolate Chunk Cookies

- Makes about 18 cookies -

Recipe reprinted with permission from ‘A New Way to Food’

240g (2 cups) all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp fine sea salt
160g (1 cup) dairy free dark chocolate chips - no higher than 60-70% cocoa solids (I used Guittard 70% wafers, roughly chopped)
95g (1/2 cup) maple sugar
100g (1/2 cup) coconut palm sugar
113g (1/2 cup plus 1 Tbsp) Safflower oil or other neutral oil
75g (1/4 cup plus 1 Tbsp) water
1/2 tsp vanilla extract
Flaky Sea Salt, such as Maldon, for Garnish

 

- PROCESS -

Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the chocolate to the flour mixture and toss to combine.

Combine the sugars with the oil, water, and vanilla extract in a separate large bowl and whisk briskly until smooth and incorporated, about 2 minutes. If there are sugar clumps, break them up with the back of a spoon or your hand before whisking.

Add the dry mixture to the wet mixture. Stir with a wooden spoon or a rubber spatula until just combined and with no flour visible. Do not over-mix.

Cover with plastic wrap. Refrigerate the dough for 6 to 12 hours. Do not skip this step.

Preheat the oven to 350°f / 180°c. Line two rimmed baking sheets with parchment paper. Remove the dough from the refrigerator. With a cookie scoop or spoon, portion the dough into 2 Tbsp mounds. Freeze for 10 minutes (optional).

Arrange the dough balls on a baking sheet (8 at a time works well for me). Sprinkle with flaky sea salt.

Bake for 10-12 minutes, until the edges are just golden, turning once to ensure even cooking. Do not over-bake.

Cool the cookies for 5 minutes, then move to a wire rack and allow to cool completely.

Store leftovers in an airtight container.

These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree

‘A New Way to Food’ is Copyright 2019 Maggie Battista, and was published by Roost Books in 2019.

Gluten Free, Dairy Free Peanut butter cookies


 

My goodness, this week has been a shit show. Both Rich and I got hideous colds. Not just bad colds but the In bed for a week colds. THE WORST. Thankfully early January isn't too busy for us so we were able to hide away in our apartment until we weathered the sick storm. Of course now it is safe to come out it's bloody freezing outside. Can't win. 

Today I finally felt better, so of course it was time to make cookies! I have made these a bunch of times but never gotten around to sharing them. bought a few sometimes from our local smoothie shop without realising that I had the recipe sitting at home. They are from the Ovenly cookbook, which is one of my faves, but I also took a lot of notes from the Queen herself, Deb of Smitten Kitchen.  These cookies only have four ingredients - Peanut butter, brown sugar, eggs and vanilla. You simply whisk it all up, scoop them out, and bang them in the oven and it is a done deal! They are fudgy on the inside, and a lovely level of sweetness, balanced out by flaky sea salt on the top. They also happen to be dairy and gluten free, by some sort of happy accident (which in my opinion is the best way!). THE BEST EVER AND YOU HAVE TO TRY THESE.

I followed Deb's tips and froze the mixture both before scooping and before baking to help keep the striations on the top, but you can most definitely just scoop them out straight away if you are strapped for time / aren't as worried about the look of the tops. I used a 1/4 cup sized cookie scoop, which gave me 12 cookies, but you could use a 2 Tbsp scoop to make twice as many. If you don't have a cookie scoop in your life, I strongly suggest that you get one right away, they are a game changer (I have about four and use them all as much as each other) 

Ovenly suggests that you use Skippy peanut butter, which is, for those not from America, a smooth, more heavily processed peanut butter, as it helps them hold their shape well (For NZers, Kraft Smooth would work really well, otherwise any smooth peanut butter will work perfectly! I'm a big Eta or sanitarium fan) 

I converted both the peanut butter and sugar measurements into grams because I dunno about you, but measuring peanut butter with a cup seems to be a recipe for disaster. If you don't have scales, I highly suggest spraying the inside of the cup measure with a little baking spray before you start so that the peanut butter slides out nicely. Trust me on this one, it makes things much less sticky. And there is far less chance of getting it in your hair (Trust me on that one too) 

 

 

Peanut butter cookies
- Makes 12 large cookies or 24 smaller cookies. -

From Ovenly, following method by Smitten Kitchen 

1 3/4 cup (490g) Smooth peanut butter
1 3/4 cup (350g) packed brown sugar
2 large eggs
1 tsp (5ml) vanilla extract
Flaky sea salt, such as Maldon, for finishing

- PROCESS -

Preheat oven to 350f/180c. Line a baking sheet with parchment paper. 

In a large bowl, whisk all of the ingredients together until uniform and well combined, and you cannot see any streaks of peanut butter. (I started with a whisk and finished with a rubber spatula). 

Place the bowl of mixture in the freezer for 30 minutes, stirring once or twice. 

Using a 1/4 cup cookie scoop for larger cookies or a 2 Tbsp scoop for smaller cookies, scoop out portions onto the prepared baking sheet, leaving room for spreading. (I grouped them close together to begin with so they would fit in the freezer, then spread later for baking because we have a teeny freezer). 

Place the baking tray in the freezer for 15 minutes to allow the cookies to firm. 

Sprinkle with sea salt, and Bake for 19 to 22 minutes for large cookies, or 14 to 16 minutes for smaller, until golden brown around the edges. 

Allow to cool for 10 minutes on the baking sheet before removing using a spatula, and cooling completely on a cooling rack. Store in an airtight container. 

Almond Milk


 

Firstly, I would like to apologise for the lack of posts! I launched my blog, then we got super slammed both at the studio, and preparing to go to Europe! Richards mum is playing in the world tennis masters champs in Helsinki, and we just arrived there today after traveling via Denmark and Sweden. We visited family friends, ate at the best restaurant I have been to in a long time, bought an insane amount of ceramics in Copenhagen, and experienced our first Swedish Midsummer. It has been the best week in a very, very long time. Feeling very lucky to have amazing friends in exciting places!

I thought I would take the opportunity while my blog is still new to pop up a couple of "basics" recipes - things that I make at home often and use in a lot of things. That way I can easily refer back to them and they will be right here! Although they may seem simple (I thought carefully for a while before I put them up but figured it would be the easiest way)

A while back, I got super into smoothies. I used to use bought almond milk, until I realised how easy it is to make your own! Its considerably cheaper, you know exactly what went into it, and you can flavour it with anything that you like. You can also decide exactly how much you are going to make, so you aren't left with an entire bottle of milk after using one cup in a recipe. Now I usually have a bottle of almond milk in the fridge, and pop it into baking, smoothie bowls, and a whole host of other things. 

I like to use a nut milk bag (made of super fine mesh) to strain my almond milk, but you can do it just as easily using cheese cloth over a sieve. I like to pop the pulp in a ziploc bag and throw it into the freezer, and add it to brownies and other baking. If you are feeling super adventurous you can dry it to use as almond meal. 

The Almond milk keeps for 3-4 days in the fridge. I like to keep mine in glass milk bottles, or a mason jar works just as well. It will separate slightly in the fridge, but a quick shake will fix this. 

I prefer my nut milk to be a bit more watery than other recipes on the internet - this is a similar consistency to the almond milk that you would buy from the supermarket. If you would like it to be a little thicker and more creamy, reduce the amount of water. 

Feel free to flavour this any way you like! Sometimes I like to pop the milk back into the blender after straining and add some dates and vanilla (paste works best, something non alcohol based), and a teeny pinch of salt, or if its just me drinking it I load it up with cinnamon (Richard sadly isn't a fan). It also works amazingly in savoury recipes, I went through a phase recently of being addicted to wholegrain spaghetti with a 'cheese' sauce made from almond milk and nutritional yeast. (Recipe to come! Its so, so good)

One more quick note on soaking - Ideally you soak the almonds for 5-8 hours in cold water, but if you forget, or need the milk immediately, 10 minutes in boiling water will do the trick. 

 

 

ALMOND MILK
- Makes 8 cups -

1 cup unblanched almonds
8 cups water
 

- PROCESS -

Soak the almonds in cold water for 5-8 hours, or in boiling water for 10-15 minutes if you are pressed for time. 

Drain the water, and add the almonds to a blender. Add four cups of fresh water

Turn the blender on high, and blend for approximately five minutes, or until the almonds are well incorporated into the water. 

Pour contents of the blender into a nut milk bag over a bowl, or into a sieve lined with cheesecloth, placed over a bowl. Drain milk from pulp, squeezing with hands or the back of a spoon to extract as much as possible. 

Top up with remaining water. Pour into bottles and seal tightly. 

Keeps in the fridge for 3-4 days.