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