YUM YUMS (Pt.1): SUPER-DUPER-INDULGENT VEGAN CHOC-CHIP COOKIES

PLEASE CREDIT TOOFUFU, THANKS!

Well, well, well.

Aren't you looking gorgeous? How've ya been, gang? I'm good, besides an embarrassing yoga injury in my left hip flexor. I say 'embarrassing' because I got it taking the least-elegant low crescent moon lunge of my life - and that's not a pool of experience graced with high standards.

Now it feels loose and weird, like a slinky that got pulled too far and refuses to stack correctly. Speaking of loose and weird, have you guys watched Cosmos: A Spacetime Odyssey (2014)? I held out from watching it for ages in the way that I strangely seem to do with documentaries I know will be good and help stretch my brain grapes. Guess I just evolved to prefer cheap thrills instead. Anyway - if you haven't watched it, do. It's like, 'What the hell did I just watch? Life is AMAZING', but constantly. And with how to-shit life has been going on a global scale in 2016, that's a pretty nice feeling to have. It's like finding money in a jacket pocket that you forgot about.

Right, so, I promised you a recipe, didn't I? Well, I make do on my promises. Are you ready for the BEST vegan chocolate chip cookies that have EVER touched your lips, fam? Yes? Yay! 


COOKIES

I converted this banging recipe for a South African audience from VeganChowDown.com. Take a look at the original recipe if you'd like, but definitely keep your peepers on VeganChowDown for all things yum and vegan.

SUPER-DUPER-INDULGENT VEGAN CHOC-CHIP COOKIES

MAKES A BATCH OF AROUND THIRTY COOKIES


Equipment:

  • A large mixing bowl
  • An electric hand blender (if you don't have one, get one - they're great for quick bakes and fast shakes)
  • Baking sheets
  • Measuring cups 
  • 1 tablespoon, 1 teaspoon
  • 1 wooden spoon or spatula

Ingredients:

  • 1 cup of softened margarine like Blossom or Helios
  • 1/2 cup brown sugar
  • 1/2 cup white sugar (or you can use coconut blossom sugar instead of both of these sugars for a lower GI alternative)
  • 1/4 cup non-dairy milk - I use Almond Breeze Barista Blend
  • 1 tsp vanilla extract or powder - I'm a fan of Vanilla Man (a statement which, I agree, makes me sound a bit like the ring-leader in a cult centered around a second-rate urban legend)
  • 2, 1/4 cups of white bread flour
  • 1 tsp bicarbonate soda
  • 1, 1/4 cups of dairy-free dark chocolate chips or 'drops' (most brands available are vegan - do a quick check by looking under 'allergens' on the packaging, animal products will be listed there)

Method:

  1. Pre-heat the over to 180°C
  2. In a bid ol' mixing bowl, mix the softened margarine and both sugars with an electric hand mixer until light and fluffy.
  3. Add the milk alternative and your vanilla. Mix these in well with your blender. Make extra sure that the milk alternative isn't pooling, but mixed in properly.
  4. Add the flour and bicarbonate soda. Blend this until most of the flour is mixed in and you've formed a dough. It will initially look like it's never going to be more than a dry mess, but believe that it will. Change to a wooden spoon or spatula, scrape the sides and bottom of the bowl, and fold the dough until all the flour is combined. Makes sure to check that there aren't any pockets of flour hiding at the bottom of your bowl.
  5. Stir in the chocolate chips thoroughly, so that every bit of dough is peppered with chocolate.
  6. Scoop up the dough onto your prepared baking sheet a tablespoon at a time. The spoon should not be heaped, and allow plenty of space between each cookie-to-be. Flatten each one with the back of your spoon. If you find that your dough is too sticky to flatten this way, rub some flour on the convex side of your tablespoon and try again. Check that each cookie-to-be has enough chocolate chips.
  7. Bake in the oven for 10-15 minutes until the edges of the cookies begin to turn golden brown. Your oven may be different to mine, so check in around ten minutes to make sure your cookies aren't becoming rusks. The tops of the cookies might still be pretty soft as the sides turn brown - don't worry, they'll harden as they cool.
  8. Remove your cookies from the oven and leave them to cool for around 20 minutes.
  9. Bon appetit, my vegan friend. 

PLEASE CREDIT TOOFUFU, THANKS!

That was fun. Let me know how the recipe goes for you. I normally serve them with some coffee and then sit down to inhale them one by one. This might go a long way to explain my 'unexpected' weight gain over the last few months. Whoops. 

In any case, I'm not disciplined enough to stop myself from devouring all and any vegan desserts. I see 'vegan' and my brain goes 'Healthy? Close enough!' Again - whoops. 

Okay, fam. I'm out. Questions and comments in the section below. 

Enjoy your cookies!