cookies - Plantiful Bakery

VEGAN CHOCOLATE CHIP WALNUT COOKIES

Sat, 06 Nov 2021 16:29:00 +0000

Tento příspěvek je dostupný i v Češtině

These Vegan Chocolate Chip Walnut Cookies are chewy on the inside, crispy on the outside, absolutely delicious, and easy to make. They’re loaded with chocolate chips and roasted walnuts. Small batch. Dairy-free, eggless.

THESE CHOCOLATE CHIP WALNUT COOKIES ARE

vegan
dairy-free
egg-free
chewy on the inside
crispy on the outside
sweet
gooey
decadent
so delicious
made with applesauce
easy to make
freezer friendly
baker-style cookies

WHAT YOU NEED TO MAKE CHOCOLATE CHIP WALNUT COOKIES

You need the following ingredients to make these vegan cookies (the exact measurements are in the recipe card below):

Walnuts – For less bitter flavor, roast the walnuts. Roasted walnuts are more buttery and crunchy.
Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the dough.
Granulated sugar – helps the cookies to spread.
Brown sugar – keeps the moisture within the cookies – helps to make them chewy and soft.
Applesauce – keeps the cookies soft on the inside.
All-purpose flour – Sift the flour to avoid lumps in the dough.
Cornstarch – makes the cookies thicker and softer in the center.
Baking soda – leaven the dough and makes the cookies soft and chewy in texture.
Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
Salt – balances the sweetness.
Chocolate – use good quality dark chocolate chips or chunks.

Equipment you need:

Baking tray – I recommend using a light-surface baking tray.
Cotton kitchen towel
Parchment paper
Small bowl
Medium-size bowl
Large bowl
Hand mixer or a stand mixer
Silicon spatula or wooden spoon
Large cookies scoop – you can also use ¼ cup
Cooling rack

HOW TO MAKE THE BEST VEGAN CHOCOLATE CHIP WALNUT COOKIES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Roast walnuts and take off the skin

Place the walnuts onto a baking tray and bake in preheated oven at 355°F (180°C) for about 5 minutes. Then put them into a cotton kitchen towel and rub off the skin. Set aside.

2. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 340°F (170°C) and line the baking tray with parchment paper (it will prevent the cookies from burning at the bottom).

3. Step: Mix dry ingredients

In a bowl, combine all-purpose flour, cornstarch, baking soda, vanilla powder, and a pinch of salt. Mix well and set aside.

4. Step: Make the cookie dough

In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add applesauce and mix until incorporated. Scrape down the sides and mix again as needed to combine. Add in flour mixture and mix until combined. Then gently fold in chocolate chips and roasted walnuts.

5. Step: Bake the cookies

Scoop out 6 cookies (using a large cookie scoop or 1/4 cup) onto the baking tray (make some space between them) and bake for about 12-15 minutes (12 minutes more gooey cookies).

Take the cookies out of the oven and let them sit on the tray for a few minutes. When they’re still warm, top with extra chocolate chips and sprinkle with sea salt. Then transfer to a cooling rack and allow to cool for about 15-20 minutes before eating.

FREQUENTLY ASKED QUESTIONS:

DO I NEED TO REFRIGERATE THE COOKIE DOUGH BEFORE BAKING?

No, you don’t need to refrigerate the cookie dough. However, by doing so the cookies will spread less and have a richer flavor. I recommend refrigerating overnight for the best results. You can also freeze the cookies for about 1 hour before baking.

Note: You can keep the dough in the fridge for up to a week.

HOW TO STORE CHOCOLATE CHIP WALNUT COOKIES?

Store the cookies in an airtight container at room temperature or in the fridge.

HOW LONG DO VEGAN CHOCOLATE CHIP WALNUT COOKIES LAST?

The cookies will maintain their taste and texture for up to 3 days at room temperature, but you can store them for up to 1 week in a cool place or fridge.

HOW TO FREEZE CHOCOLATE CHIP WALNUT COOKIES?

To freeze the baked cookies, first, make sure they are completely cool. Then put them in an airtight container or zip-lock bag and store them in the freezer for up to 3 months. Before serving, let them thaw at room temperature or warm in the oven preheated to 350°C (175°C) for a few minutes.

You can also freeze the cookie dough balls for up to 3 months. Then bake them for additional 2-5 minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

VEGAN CHOCOLATE CHIP WALNUT COOKIES

Course Cookie, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings large cookies

Calories 451kcal

Author Plantiful Bakery

Ingredients

70 g walnuts
100 g vegan butter, softened *
80 g granulated sugar
70 g brown sugar
2 tbsp unsweetened applesauce
140 g all-purpose flour
1 tbsp cornstarch
½ tsp baking soda
¼ tsp vanilla powder or 1 tsp vanilla extract
pinch sea salt
70 g mini chocolate chips (or chocolate chunks) + extra on top

Instructions

Roast walnuts

Place the walnuts onto a baking tray and bake in preheated oven at 355°F (180°C) for about 5 minutes. Then put them into a cotton kitchen towel and rub off the skin. Set aside.

Preheat the oven and prepare the baking tray

Preheat the oven to 340°F (170°C) and line the baking tray with parchment paper.

Make the cookie dough

In a bowl, combine all-purpose flour, cornstarch, baking soda, vanilla powder, and a pinch of salt. Mix well and set aside.
In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add applesauce and mix until incorporated. Scrape down the sides and mix again as needed to combine. Add in flour mixture and mix until combined. Then gently fold in chocolate chips and roasted walnuts.

Bake the cookies

Scoop out 6 cookies (using a large cookie scoop or 1/4 cup) onto the baking tray (make some space between them) and bake for about 12-15 minutes (12 minutes more gooey cookies). **
Take the cookies out of the oven and let them sit on the tray for a few minutes. When they’re still warm, top with extra chocolate chips and sprinkle with sea salt. Then transfer to a cooling rack and allow to cool for about 15-20 minutes before eating.

Notes

* Vegan butter: Use vegan butter with about 75-80% fat. Let the butter soften at room temperate before making the dough.

** For thicker and richer cookies: scoop out cookie dough into an airtight container and refrigerate for at least 2 hours, or overnight. Alternatively, place them into the freezer for about 1 hour.

Storing:

First, make sure the cookies have cooled completely. Store them in an airtight container at room temperature or in the fridge. The cookies will maintain their taste and texture for up to 3 days at room temperature. In the fridge, they'll last for up to 1 week. You can also freeze the cookies for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1cookie | Calories: 451kcal

Nutrition Facts

Serving: 1 cookie / Calories: 451kcal / Total Fat: 25,6g / Saturated Fat: 10,0g / Cholesterol: 0mg / Total Carbohydrate: 52,6g / Fiber: 2,5g / Sugar: 30,2g / Protein: 5,0g / Sodium: 148mg / Potassium: 161mg / Iron: 2,2mg

Příspěvek VEGAN CHOCOLATE CHIP WALNUT COOKIES se objevil jako první na Plantiful Bakery.

VEGAN BISCOFF STUFFED CHOCOLATE COOKIES

Tue, 21 Sep 2021 16:19:32 +0000

These Vegan Biscoff Stuffed Chocolate Cookies are soft, chewy, rich, chocolaty, and easy to make. They’re filled with crushed Biscoff biscuits, chocolate chips, and a Biscoff spread! Dairy-free, egg-free.

THESE BISCOFF STUFFED CHOCOLATE COOKIES ARE

vegan
dairy-free
egg-free
chewy
soft
crispy on the outside
rich
chocolaty
indulgent
easy to make
so delicious
freezer friendly
perfect dessert for Biscoff lovers

WHAT YOU NEED TO MAKE BISCOFF STUFFED COOKIES

You need the following ingredients to make these cookies (the exact measurements are in the recipe card below):

Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the dough.
Granulated sugar – helps the cookies to spread.
Brown sugar – keeps the moisture within the cookies – helps to make them chewy and soft.
Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it is at room temperature.
All-purpose flour – Sift the flour to avoid lumps in the dough.
Cocoa powder – Use a good-quality unsweetened cocoa powder.
Cornstarch – makes the cookies thicker and softer in the center.
Ground coffee – Brings out the chocolate flavor.
Baking soda – leaven the dough and makes the cookies soft and chewy in texture.
Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
Salt – balances the sweetness.
Chocolate – Use good quality dark chocolate chips or chunks.
Lotus Biscoff cookies – Crush the cookies into chunks.
Lotus Biscoff Spread – Refrigerate the spread for at least 3 hours before wrapping it into the dough.

Equipment you need:

Baking tray – I recommend using a light-surface baking tray.
Parchment paper
Large bowl
Hand mixer or a stand mixer
Silicon spatula or wooden spoon
Ice cream scoop – medium size – 2,8 tbsp/1,4 oz/2 inches (5cm)
Cooling rack

HOW TO MAKE VEGAN BISCOFF STUFFED CHOCOLATE COOKIES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie dough

In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add unsweetened almond milk and mix until incorporated. Scrape down the sides and mix again as needed to combine.

Add in flour, cocoa powder, cornstarch, coffee, baking soda, vanilla powder, and a pinch of sea salt. Mix until just combined. Then gently fold in chocolate chips and crushed Biscoff cookies.

2. Step: Make cookie dough balls and refrigerate

Scoop out 8 dough balls (using medium size scoop – 2inch /5cm). As you scoop each cookie, flatten the dough slightly. Add a teaspoon of Biscoff spread to the middle of each cookie and wrap the cookie dough around the Biscoff spread (see the pictures below) so it’s enclosed in the middle.

Put the cookie balls in an airtight container and refrigerate for at least 2 hours, or overnight.

3. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper.

4. Step: Bake the cookies

Place the cookie dough balls on the prepared baking tray (make some space between them) and bake in a preheated oven for about 12 minutes.

Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then transfer to a cooling rack and let cool for about 10 minutes.

FREQUENTLY ASKED QUESTIONS:

DOES THE COOKIE DOUGH NEED TO BE REFRIGERATED BEFORE BAKING?

No, you don’t need to refrigerate the cookie dough. Bake the cookies right after dividing them into balls. However, refrigerating the cookie dough (2 hours to overnight) will help to develop more flavor.

Note: You can keep the dough in the fridge for up to a week.

HOW TO STORE BISCOFF STUFFED CHOCOLATE COOKIES?

Store the cookies in an airtight container at room temperature or the fridge.

HOW LONG DO VEGAN BISCOFF STUFFED COOKIES LAST?

The cookies will maintain their taste and texture for 3 days at room temperature, but you can store them for up to 1 week in a cool place.

CAN YOU FREEZE BISCOFF STUFFED COOKIES?

To freeze the baked cookies, first, make sure they are completely cool. Then put them in an airtight container or zip-lock bag and store in the freezer for up to 3 months. Before serving, let them thaw at room temperature or warm in the oven preheated to 350°C (175°C) for a few minutes.

You can also freeze the cookie dough balls for up to 3 months. Then bake them for additional 2-5 minutes than the recipe calls.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

VEGAN BISCOFF STUFFED CHOCOLATE COOKIES

Course Cookie, Dessert, Snack

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 12 minutes

Chilling Time: 2 hours

Total Time 2 hours 22 minutes

Servings cookies

Calories 269kcal

Author Plantiful Bakery

Ingredients

75 g (1/3 cup) vegan butter, softened *
67 g (1/4 cup) granulated sugar
50 g (1/4 cup) brown sugar
2 tbsp almond milk, room temperature (or any plant-based milk)
110 g all-purpose flour
3 tbsp (20g) cocoa powder
1 tbsp cornstarch
½ tsp ground coffee
¼ tsp baking soda
¼ tsp vanilla powder or 1 tsp vanilla extract
pinch sea salt
3 tbsp (40g) dark chocolate chips or chunks
4 Lotus Biscoff cookies chunks
8 tsp (55g) Lotus Biscoff Spread, chilled in the fridge

Instructions

In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add unsweetened almond milk and mix until incorporated. Scrape down the sides and mix again as needed to combine.
Add in flour, cocoa powder, cornstarch, coffee, baking soda, vanilla powder, and a pinch of salt. Mix until just combined. Then gently fold in chocolate chips and crushed Biscoff cookies.
Scoop out 8 dough balls (using medium size scoop – 2inch /5cm). As you scoop each cookie, flatten the dough slightly. Add a teaspoon of Biscoff spread to the middle of each cookie and wrap the cookie dough around the Biscoff spread (see my pictures in the post) so it's enclosed in the middle.
Put the cookie balls in an airtight container and refrigerate for at least 2 hours or overnight.
Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper.
Place the cookie dough balls on the baking tray (make some space between them) and bake in a preheated oven for about 12 minutes.
Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then transfer to a cooling rack and let cool for about 10 minutes.

Notes

* Vegan butter: Use vegan butter with about 75-80% fat. Let the butter soften at room temperate before making the dough.

Storing:

First, make sure the cookies have cooled completely. Store them in an airtight container at room temperature or in the fridge. They will maintain their taste and texture for 3 days at room temperature, but you can store them for up to 1 week in a cooler place or fridge. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Příspěvek VEGAN BISCOFF STUFFED CHOCOLATE COOKIES se objevil jako první na Plantiful Bakery.

VEGAN CHOCOLATE COOKIES AND CREAM COOKIES

Tue, 25 May 2021 13:55:00 +0000

These Vegan Chocolate Cookies & Cream Cookies are soft, chewy, with big chunks of Oreo in every bite. They are quick and easy to make in less than 25 minutes. Dairy-free, egg-free.

THESE CHOCOLATE COOKIES AND CREAM ARE

vegan
dairy-free
egg-free
chewy and soft on the inside
crispy on the outside
chocolaty
quick and easy to make
delicious
packed with big chunks of Oreo cookies
a perfect treat for Oreo lovers

WHAT YOU NEED TO MAKE CHOCOLATE COOKIES & CREAM COOKIES

You need the following ingredients to make these vegan chocolate cookies and cream cookies (the exact measurements are in the recipe card below):

All-purpose flour – To make the cookies gluten-free, use gluten free 1:1 baking flour.
Cornstarch – makes the cookies thicker and softer in the center.
Cocoa powder – Use good-quality natural unsweetened cocoa powder.
Baking soda – leavens the dough and makes the cookies soft and chewy in texture.
Sea salt – balances the sweetness.
Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
Granulated sugar – helps the cookies to spread.
Brown sugar – keeps the moisture within the cookies, therefore helps to make them chewy and soft.
Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
Oreo cookies – Broke the cookies by hand to make big chunks.

Equipment you need:

Baking tray – I recommend using a light-surface baking tray.
Parchment paper
Medium-size bowl
Whisk
Large bowl
Hand mixer or a stand mixer
Silicon spatula or wooden spoon
Ice cream scoop – medium size – 2,8 tbsp/1,4 oz/2 inches (5cm)
Cooling rack

HOW TO MAKE VEGAN CHOCOLATE COOKIES AND CREAM COOKIES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper (it will prevent the cookies from burning at the bottom). Set the tray aside.

2. Step: Combine dry ingredients

In a medium-size bowl, whisk together all-purpose flour, cornstarch, cocoa powder, baking soda, and a pinch of sea salt. Set aside.

3. Step: Make cookie dough

In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar, and brown sugar on medium speed for about 1 minute until creamy. Add unsweetened almond milk and mix until incorporated. Scrape down the sides and mix again as needed to combine. Add flour mixture, and mix on low until just combined. Add chunks of Oreo cookies and gently fold them in with a spatula or wooden spoon.

4. Step: Bake the cookies in preheated oven

Scoop out 10 dough balls (using medium size scoop – 2inch /5cm). Place the cookie dough ball on the prepared baking tray (make some space between them), top with more Oreo chunks (if desired), and bake in a preheated oven for 11-12 minutes.

Take the cookies out of the oven and let them sit on the tray for about 2 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes.

FREQUENTLY ASKED QUESTIONS:

DOES THE COOKIE DOUGH NEED TO BE REFRIGERATE BEFORE BAKING?

No, you don’t need to refrigerate the cookie dough. Bake the cookies right after dividing them into balls. However, refrigerating the cookie dough (1 hour to overnight) will help to develop more flavor.

Note: You can keep the dough in the fridge for up to a week.

HOW TO STORE CHOCOLATE COOKIES & CREAM COOKIES?

First, make sure the cookies have cooled completely. Then store the cookies in an airtight container at room temperature or in the fridge.

HOW LONG DO VEGAN COOKIES & CREAM COOKIES LAST?

The cookies will maintain their taste and texture for 3 days at room temperature, but you can store them for up to 2 weeks in a cool place.

CAN I FREEZE COOKIES & CREAM COOKIES?

To freeze baked cookies, first, make sure they have cooled completely, then put them in an airtight container or zip-lock bag and store them in the freezer for up to 3 months. Before serving, let them thaw at room temperature or warm them in the oven preheated to 350°C (175°C) for a few minutes.

You can also freeze scoops of cookie dough balls for up to 3 months. Then bake them for additional 2-5 minutes than the recipe calls.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

VEGAN CHOCOLATE COOKIES AND CREAM COOKIES

These Vegan Chocolate Cookies & Cream Cookies are soft, chewy, with big chunks of Oreo in every bite. They are quick and easy to make in less than 25 minutes. Dairy-free, egg-free.

Course Cookie, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 11 minutes

Total Time 21 minutes

Servings cookies

Calories 196kcal

Author Plantiful Bakery

Ingredients

135 g all-purpose flour
1 tbsp (8 g) cornstarch
2 tbsp (15g) unsweetened cocoa powder, natural
1/4 tsp baking soda
pinch of sea salt
75 g (1/3 cup) vegan butter, soft*
67 g (1/4 cup) granulated sugar
50 g (1/4 cup) brown sugar
2 tbsp (30 ml) unsweetened almond milk (or any plant-based milk)
8 Oreo cookies roughly chopped (big chunks)

Instructions

Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper. Set aside.
In a medium-size bowl, whisk together all-purpose flour, cornstarch, cocoa powder, baking soda, and a pinch of sea salt. Set aside.
In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar, and brown sugar on medium speed for about 1 minute until creamy. Add unsweetened almond milk and mix until incorporated. Scrape down the sides and mix again as needed to combine. Add flour mixture, and mix on low until just combined. Add chunks of Oreo cookies and gently fold them in with a spatula or wooden spoon.
Scoop out 10 dough balls (using medium size scoop – 2inch /5cm). Place the cookie dough ball on the prepared baking tray (make some space between them), top with more Oreo chunks (if desired), and bake in a preheated oven for 11-12 minutes.
Take the cookies out of the oven and let them sit on the tray for about 2 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes.
Serve and enjoy!

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.

Storing:

First, make sure the cookies have cooled completely. Then store them in an airtight container at room temperature or in the fridge. They will maintain their taste and texture for 3 days at room temperature, but you can store them for up to 2 weeks in a cooler place. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 196kcal

Nutrition Facts

Serving: 1 cookie / Calories: 196kcal / Total Fat: 8,1g / Saturated Fat: 4,0g / Cholesterol: 0mg / Total Carbohydrate: 29,9g / Fiber: 1,3g / Sugar: 15,1g / Protein: 2,2g / Sodium: 88mg / Iron: 0,8mg

Příspěvek VEGAN CHOCOLATE COOKIES AND CREAM COOKIES se objevil jako první na Plantiful Bakery.

VEGAN WHITE CHOCOLATE PISTACHIO COOKIES

Tue, 06 Apr 2021 13:42:14 +0000

These Vegan White Chocolate Pistachio Cookies have a chewy center, crispy edges, and delicious taste in every bite. They are quick and easy to make in less than 25 minutes. No dough chilling. Dairy-free, egg-free.

THESE WHITE CHOCOLATE PISTACHIO COOKIES ARE

vegan
dairy-free
egg-free
chewy and soft on the inside
crispy on the outside
flavorful
super delicious
quick and easy to make
done in 1 bowl
packed with white chocolate and roasted pistachios

WHAT YOU NEED TO MAKE WHITE CHOCOLATE PISTACHIO COOKIES

You need the following ingredients to make these vegan white chocolate pistachio cookies (the exact measurements are in the recipe card below):

Vegan butter – use vegan butter that has around 75-80% fat. Let the butter soft at room temperate before making the dough.
White granulated sugar
Brown sugar – keeps the moisture within the cookies, therefore helps to make them chewy and soft.
Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
All-purpose flour
Cornstarch – improves the texture – makes the cookies softer in the center.
Baking soda – leaven the dough and makes the cookies soft and chewy in texture.
Sea salt– balances the sweetness.
Pistachios – Roughly chop the pistachios so they are evenly distributed within the dough. Use roasted, unsalted good-quality pistachios.
Vegan white chocolate – Use a good-quality vegan white chocolate bar (or chips). I like to use one by iChoc.

Equipment you need:

Baking tray – I recommend using a light-surface baking tray.
Parchment paper
Medium-size mixing bowl
Hand mixer or a stand mixer
Ice cream scoop – medium size – 2,8 tbsp/1,4 oz/2 inches (5cm)
Cooling rack

HOW TO MAKE VEGAN WHITE CHOCOLATE PISTACHIO COOKIES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper (it will prevent the cookies from burning at the bottom). Set the tray aside.

2. Step: Make cookie dough

To a medium-size mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Be careful not to overmix the dough. Fold in chopped pistachios and vegan white chocolate.

3. Step: Bake the cookies in preheated oven

Scoop out 10 dough balls (using medium size scoop – 2inch /5cm). Place the cookie dough ball on the prepared baking tray (make some space between them), top with more white chocolate chunks and chopped pistachios, and bake them in a preheated oven for 11-12 minutes.

Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes.

FREQUENTLY ASKED QUESTIONS:

DOES THE COOKIE DOUGH NEED TO BE REFRIGERATE BEFORE BAKING?

You can keep the dough in the fridge for up to a week.

HOW TO STORE WHITE CHOCOLATE PISTACHIO COOKIES?

First, make sure the cookies cooled completely. Then store them in an airtight container at room temperature or in the fridge.

HOW LONG DO VEGAN PISTACHIO COOKIES LAST?

The cookies will maintain their taste and texture for 3 days at room temperature. But you can store them for up to 2 weeks.

CAN I FREEZE WHITE CHOCOLATE PISTACHIO COOKIES?

Yes, you can freeze the cookies for up to 3 months. Make sure they are completely cool, then store them in an airtight container or bag. Before serving, let them thaw at room temperature (or warm them in the preheated oven to 350°C (180°C) for few minutes).

You can also freeze them before baking (scoops of cookie dough balls). Then bake them for additional 2-5 minutes than the recipe calls.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

VEGAN WHITE CHOCOLATE PISTACHIO COOKIES

Course Cookie, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 11 minutes

Total Time 21 minutes

Servings cookies

Calories 201kcal

Author Plantiful Bakery

Ingredients

76 g (1/3 cup) vegan butter, softened at room temperature *
67 g (1/4 cup) white granulated sugar
50 g (1/4 cup) brown sugar
2 tbsp (30 ml) unsweetened almond milk (or any plant-based milk)
140 g (1 cup) all-purpose flour
1 tbsp (8 g) cornstarch
1/2 tsp baking soda
pinch of sea salt
42 g (1/3 cup) pistachios, chopped (roasted, unsalted)
40 g (1,4oz) vegan white chocolate, chopped (iChoc)

Instructions

Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper. Set aside.
To a medium-size mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Be careful not to overmix the dough. Fold in chopped pistachios and vegan white chocolate.
Scoop out 10 dough balls (using medium size scoop – 2inch /5cm). Place the cookie dough ball on the prepared baking tray (make some space between them), top with more white chocolate chunks and chopped pistachios, and bake in a preheated oven for 11-12 minutes.
Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes.
Enjoy!

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soft at room temperate before making the dough.

Storage:

First, make sure the cookies cooled completely. Then store them in an airtight container at room temperature or in the fridge. They will maintain their taste and texture for 3 days at room temperature. But you can store them for up to 2 weeks. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 201kcal

Nutrition Facts

Serving: 1 cookie / Calories: 201kcal / Total Fat: 9,8g / Saturated Fat: 4,3g / Cholesterol: 0mg / Total Carbohydrate: 22,6g / Fiber: 0,9g / Sugar: 13,8g / Protein: 2,4g / Sodium: 89mg / Iron: 0,8mg

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VEGAN STRAWBERRY OATMEAL COOKIES

Tue, 23 Feb 2021 13:30:07 +0000

These Vegan Strawberry Oatmeal Cookies are super soft, chewy, and thick. They are full of rolled oats and freeze-dried strawberries. Quick and easy cookies recipe to make in less than 25 minutes, no chilling in the fridge.

THESE STRAWBERRY OATMEAL COOKIES ARE

vegan
made without eggs and dairy
chewy
soft
thick
fruity
super delicious
quick and easy to make
made with rolled oats and freeze-dried strawberries
perfect for a snack or even breakfast

WHAT YOU NEED TO MAKE VEGAN OATMEAL COOKIES WITH STRAWBERRIES

You need the following ingredients to make these Vegan Strawberry Oatmeal Cookies (the exact measurements are in the recipe card below):

Vegan butter – use vegan butter that has around 75-80% fat. Let the butter soft at room temperate before making the dough.
White cane sugar
Brown sugar – keeps the moisture within the cookies, therefore it helps to make them chewy ad soft.
Unsweetened almond milk – Use any plant-based milk of your choice, such as soy, oat, or cashew milk. Make sure the milk has room temperature.
All-purpose flour
Cornstarch – makes the cookies softer.
Ground cinnamon – a little touch of cinnamon adds a nice flavor to the cookies. This is an optional ingredient.
Baking soda – helps leaven the dough and makes the cookies soft and chewy in texture.
Sea salt – balances the sweetness.
Rolled oats – also known as old-fashioned oats. Makes the cookies super chewy.
Freeze-dried strawberries – Chop the strawberries so they are evenly distributed within the batter. You can substitute for raisins, dried cranberries, blueberries or freeze-dried raspberries, or even chocolate chips if you like.

Equipment you need:

Baking tray – I recommend using a light-surface baking tray (the cookies won’t get too brown at the bottom).
Parchment paper
Mixing bowl
Hand mixer or a stand mixer
Ice cream scoop – medium size – 2,8 tbsp/1,4 oz/2 inches (5cm)
Cooling rack

HOW TO MAKE VEGAN STRAWBERRY OATMEAL COOKIES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making these oatmeal cookies is super easy and comes with 3 following steps:

1. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 350°F (180°C) and line the baking tray with parchment paper. It will prevent the cookies from burning at the bottom. Set aside.

2. Step: Make cookie dough

To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, ground cinnamon, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Don’t overmix the batter. Finally, mix in rolled oats and chopped freeze-dried strawberries.

3. Step: Bake the cookies and let them cool

Scoop out 11 dough balls (using medium size scoop – 2inch/5cm). Place the cookie dough balls on the prepared baking tray (make some space between them) and bake them in a preheated oven for 11-12 minutes. Take the cookies out of the oven and let them sit on the tray for about 3-5 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes before serving.

FREQUENTLY ASKED QUESTIONS:

WHAT OATS TO USE FOR OATMEAL COOKIES?

Use rolled oats (also known as old-fashioned oats). They make the cookies chewy in texture. However, if you only have quick oats, you can use them in this recipe.

DOES OATMEAL COOKIE DOUGH NEED TO BE REFRIGERATE BEFORE BAKING?

You can keep the dough in the fridge for up to a week.

HOW TO STORE STRAWBERRY OATMEAL COOKIES?

Store oatmeal cookies in an airtight container at room temperature or in the fridge.

HOW LONG DO OATMEAL COOKIES LAST?

The cookies will maintain their texture for 3 days at room temperature. But you can store them for up to 2 weeks.

CAN I FREEZE VEGAN OATMEAL COOKIES?

Yes, you can freeze them for up to 3 months. Make sure they are completely cool, then store them in an airtight container or bag. Let them thaw at room temperature before serving (or warm them in the preheated oven to 350°C (180°C) for few minutes).

You can also freeze them before baking (scoops of cookie dough balls). Then bake them for additional 2-5 minutes than the recipe calls.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.

VEGAN STRAWBERRY OATMEAL COOKIES

Course Cookie, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 11 minutes

Total Time 21 minutes

Servings cookies

Calories 167kcal

Author Plantiful Bakery

Ingredients

80 g vegan butter*, softened at room temperature
40 g white granulated sugar
70 g brown sugar
2 tbsp (30ml) unsweetened almond milk (use any plant-based milk)
140 g all-purpose flour
1 tbsp (8 g) cornstarch
½ tsp ground cinnamon
¼ tsp baking soda
pinch of sea salt
60 g (⅔ cup) rolled oats (oldfashioned oats)
20 g (1 cup) freeze-dried strawberries, chopped

Instructions

Preheat the oven to 180°C and line the baking tray with parchment paper. Set aside.
To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer (or stand mixer) for about 1 minute until fluffy and creamy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, ground cinnamon, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Don't overmix the batter. Finally, mix in rolled oats and chopped freeze-dried strawberries.
Scoop out 11 dough balls (using medium size scoop –2inch/5cm). Place the cookie dough balls on the prepared baking tray (make some space between them) and bake them in a preheated oven for 11-12 minutes.
Take the cookies out of the oven and let them sit on the tray for about 3-5 minutes. Then transfer them to the cooling rack and let cool for about 10 minutes before serving.
Enjoy!

Notes

* Use vegan butter that has around 75-80% fat.

Storage

Store oatmeal cookies in an airtight container at room temperature for 3-5 days or in the fridge for up to 2 weeks. You can freeze them for up to 2 months.

You can also freeze them before baking (scoops of cookie dough balls). Then bake them for additional 2-5 minutes than the recipe calls.

Nutrition

Calories: 167kcal

Nutrition Facts

Serving: 1 cookie / Calories: 167kcal / Total Fat: 6,4g / Saturated Fat: 3,0g / Cholesterol: 0mg / Sodium: 51,1mg / Total Carbohydrate: 25,7g / Fiber: 1,3g / Sugar: 11,2g / Protein: 2,2g / Iron: 0,9mg / Potassium: 41,8mg

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CHOCOLATE CHUNK PRETZEL SKILLET COOKIE (VEGAN)

Thu, 14 Jan 2021 15:17:37 +0000

This Chocolate Chunk Pretzel Skillet Cookie is an ooey-gooey, soft big vegan cookie made in a cast-iron skillet. It’s so easy to make. Best served warm with a scoop of ice cream. Just grab a spoon and dig in!

THIS CHOCOLATE CHUNK PRETZEL SKILLET COOKIE IS:

vegan
egg-free
dairy-free
gooey
chewy
soft
satisfying
packed with chocolate and pretzels
perfectly sweet and salty combo
made in cast iron skillet
easy to make
done in 1-bowl
ultimate comfort dessert
best served warm

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE CHUNK PRETZEL SKILLET COOKIE:

You need the following ingredients to make this Vegan Skillet Cookie (the exact measurements are in the recipe card below):

Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soft at room temperate before making the dough.
White cane sugar
Brown sugar
Unsweetened almond milk – Use any plant-based milk of your choice, such as soy, oat, or cashew milk. Make sure the milk has room temperature.
Vanilla extract or paste – for more flavor. Use high-quality pure vanilla extract or paste. This ingredient is optional.
Corn starch – makes the skillet cookie chewy and soft.
Baking soda
Sea salt – balance the sweetness.
All-purpose flour
Dark chocolate bar – I recommend using 50-70% dark chocolate bar. But you can use any vegan chocolate you like. You can also substitute for chocolate chips.
Vegan pretzels – You can chop them or use them whole (although most of them will break up).

Equipment you need:

Iron Cast Skillet – Use 8-inch (19-20cm) cast-iron skillet. I used a 22×15,5×4 cm skillet.
Mixing bowl
Hand mixer or a stand mixer

HOW TO MAKE VEGAN CHOCOLATE CHUNK PRETZEL SKILLET COOKIE:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the cast iron pan

Preheat the oven to 180°C (350°F) and grease an 8-inch (19cm) iron skillet with vegan butter. Set aside.

2. Step: Make the cookie dough

To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and vanilla extract and mix until combine. Then add cornstarch, baking soda, sea salt, and half of the all-purpose flour, mix, add the rest of the flour, and mix again with a hand mixer until just combined. Don’t overmix the batter.

Add chopped dark chocolate bar and pretzels (crush or whole) and mix them in.

3. Step: Press the dough into a skillet

Put the dough into the prepared skillet and press it to the sides to make it even.

Add additional chocolate chunks and pretzels on the top.

4. Step: Bake the skillet cookie

Bake in a preheated oven for about 15 minutes until the cookie is golden brown on the top.

5. Step: Let cool slightly and serve

Let the cookie cool slightly before serving (about 5-10 minutes).

Enjoy with a scoop of vegan ice cream (or like me with vegan sour cream or coconut whipped cream).

FREQUENTLY ASKED QUESTIONS:

CAN I REHEAT THE CHOCOLATE CHUNK PRETZEL SKILLET COOKIE?

Yes, absolutely! Wrap the skillet in aluminum foil and place it in a preheated oven to 180°C and bake for about 5 minutes.

You can also reheat it in the microwave.

HOW TO STORE VEGAN SKILLET COOKIE?

If you want to store it, take the cookie out of the skillet, and cut it into bars. Store in an airtight container at room temperature or in the fridge.

HOW LONG DOES CHOCOLATE CHUNK PRETZEL SKILLET COOKIE LAST?

The skillet cookie will maintain its taste and texture for 2-3 days in an airtight container at room temperature. In the fridge, it will last up to a week.

CAN I FREEZE SKILLET COOKIE?

Yes, you can freeze it for up to 2 months. Make sure the cookie is cool completely. Then take it out of the skillet, cut it into bars, place them in an airtight container or ziplock bag, and put it into the freezer.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.

CHOCOLATE CHUNK PRETZEL SKILLET COOKIE (VEGAN)

This Chocolate Chunk Pretzel Skillet Cookie is an ooey-gooey, soft big vegan cookie made in a cast-iron skillet. It's so easy to make. Best served warm with a scoop of ice cream. Just grab a spoon and dig in!

Course Cookie, Dessert

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings skillet cookie (about 4 servings)

Calories 492kcal

Author Plantiful Bakery

Ingredients

75 g vegan butter, soft * + extra for greasing
40 g white cane sugar
50 g brown sugar
2 tbsp (30 g) unsweetened almond milk (use any plant-based milk)
1 tsp pure vanilla extract or paste
1 tbsp (8 g) cornstarch
½ tsp baking soda
pinch sea salt
160 g all-purpose flour
60 g dark chocolate bar (50-70%), chopped ** (+ extra on top)
30 g vegan pretzels (+ extra on top)

Instructions

Preheat the oven to 180°C (350°F) and grease an 8-inch (19cm) iron skillet with vegan butter. Set aside.
To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and vanilla extract and mix until combine. Then add cornstarch, baking soda, sea salt, and half of the all-purpose flour, mix, add the rest of the flour, and mix again with a hand mixer until just combined. Don't overmix the batter. Add chopped dark chocolate bar and pretzels (crush or whole) and mix them in.
Put the dough into the prepared skillet and press it to the sides to make it even. Add additional chocolate chunks and pretzels on the top.
Bake in a preheated oven for about 15 minutes until the cookie is golden brown on the top.
Let the cookie cool slightly before serving.
Enjoy with a scoop of vegan ice cream or coconut whipped cream.

Notes

* Use vegan butter that has about 75-80% fat.

**You can use vegan chocolate chips as well.

Nutrition Facts

Serving: 1 serving (1/4 skillet cookie) / Calories: 492kcal / Total Fat: 21,4g / Saturated Fat: 10,9g / Cholesterol: 0mg / Sodium: 311mg / Total Carbohydrate: 69g / Fiber: 2,7g / Sugar: 28,5g / Protein: 5,9g / Iron: 3,2mg / Potassium: 162mg

Nutrition

Calories: 492kcal

Příspěvek CHOCOLATE CHUNK PRETZEL SKILLET COOKIE (VEGAN) se objevil jako první na Plantiful Bakery.

VEGAN CHOCOLATE ORANGE COOKIES

Tue, 05 Jan 2021 15:56:35 +0000

These Vegan Chocolate Orange Cookies are rich, chocolaty, chewy, and soft. They are made of cocoa powder and orange essential oil, which gives them fruity and zesty tones. The cookies are drizzled with dark chocolate and sprinkled with orange zest. The incredible combination of orange and chocolate makes the cookies extra delicious.

THESE CHOCOLATE ORANGE COOKIES ARE:

vegan
egg-free
dairy-free
chewy
soft
rich
chocolaty
fruity
zesty
made with orange essential oil and orange zest
drizzled with dark chocolate
small cookies
so delicious

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE ORANGE COOKIES:

You need the following ingredients to make these Chocolate Orange Cookies (the exact measurements are in the recipe card below):

Vegan butter – use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
White cane sugar
Brown sugar – You can substitute for coconut sugar.
Unsweetened almond milk – Use any plant-based milk of your choice, such as soy, oat, or cashew milk. Make sure the milk has room temperature.
100% orange essential oil – You can substitute for orange zest.
Sea salt – balance the sweetness and helps to bring out the chocolate flavor.
Cocoa powder – Use natural unsweetened cocoa powder.
Corn starch – makes the cookies chewy.
Baking soda
All-purpose flour
Dark chocolate bar – for drizzle. Use a high-quality dark chocolate bar.
Orange zest – for decoration. Use fresh or dried orange zest.

Equipment you need:

Baking tray – I recommend using a light-surface baking tray.
Parchment paper
Mixing bowl – for cookie dough.
Hand mixer or a stand mixer
Kitchen scale
Cooling rack
Medium-size glass bowl – for melting the chocolate.
Small Pot

HOW TO MAKE VEGAN CHOCOLATE ORANGE COOKIES:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 180°C and line the baking tray with parchment paper. It will prevent the cookies from burning at the bottom. Set aside.

2. Step: Make the chocolate orange cookie dough

To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and 3-4 drops of orange essential oil and mix until combine. Then add sea salt, cocoa powder*, cornstarch, baking soda, and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined. Don’t overmix the batter.

Use a kitchen scale to divide the dough into 20 small balls. Each ball should weigh about 17 g. Or you can divide them into 10 balls (around 34 g each).

*Note: If you don’t use a hand or stand mixer, sift the cocoa powder to avoid lumps.

3. Step: Bake the cookies and let them cool

Place the cookie dough balls on the prepared tray (make some space between them). Bake them in a preheated oven for 10 minutes (12 minutes if you make larger cookies). If you want the cookies to be extra chewy, bake them for a shorter time.

Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then place them on a cooling rack and let cool for at least 10 minutes.

4. Step: Melt the dark chocolate

Place a chopped dark chocolate bar into a glass bowl, then place the bowl over a small pot of simmering water. Stir occasionally until melted and smooth. Take the bowl off the stove.

5. Step: Drizzle the cookies with dark chocolate and sprinkle with orange zest

Drizzle each cookie with dark chocolate and sprinkle with fresh or dried orange zest.

Let the chocolate harden completely.

FREQUENTLY ASKED QUESTIONS:

DOES CHOCOLATE ORANGE COOKIE DOUGH NEED TO BE REFRIGERATE BEFORE BAKING?

No, you don’t need to refrigerate the cookie dough. You can bake the cookies right after dividing them into balls. However, refrigerating the cookie dough (at least for 2 hours, preferably overnight) will prevent them from spreading. They will also have more flavor.

You can keep the cookie dough in the fridge for up to a week.

HOW TO STORE VEGAN CHOCOLATE ORANGE COOKIES?

Store the cookies in an airtight container in a cool, dry place.

HOW LONG DO CHOCOLATE ORANGE COOKIES LAST?

The cookies will maintain their taste and texture for 3 days. But you can store them for up to 3 weeks (they will get slightly harden).

CAN I FREEZE CHOCOLATE ORANGE COOKIES?

Yes, you can freeze them for up to 2 months. Make sure they are in an airtight container or bag. Let them thaw before serving.

MORE COOKIES RECIPES:

MORE CHOCOLATE RECIPES:

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.

VEGAN CHOCOLATE ORANGE COOKIES

Course Cookie, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings small cookies

Calories 88kcal

Author Plantiful Bakery

Ingredients

70 g vegan butter, soft (75-80% fat)
50 g white cane sugar
60 g brown sugar
2 tbsp (30 ml) unsweetened almond milk, room temperature
3-4 drops orange essential oil, 100% *
pinch sea salt
25 g cocoa powder, unsweetened
1 tbsp (8 g) corn starch
¼ tsp baking soda
120 g all-purpose flour
60 g dark chocolate bar, chopped (for drizzle)
orange zest, fresh or dried (for decoration)

Instructions

Preheat the oven to 180°C and line the baking tray with parchment paper. Set aside.
To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and cream together with a hand mixer for about 1 minute until fluffy. Add unsweetened almond milk and 3-4 drops of orange essential oil and mix until combine. Then add sea salt, cocoa powder, cornstarch, baking soda, and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined. Don't overmix the batter.
Use a kitchen scale to divide the dough into 20 small balls. Each ball should weigh about 17 g.
Place the cookie dough ball on the prepared tray (make some space between them). Bake them in a preheated oven for 10 minutes.**
Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then place them on a cooling rack and let cool for at least 10 minutes.
Meanwhile, place a chopped dark chocolate bar in a glass bowl, then place the bowl over a small pot of simmering water. Stir occasionally until melted and smooth. Take the bowl off the stove.
Drizzle each cookie with dark chocolate and sprinkle with fresh or dried orange zest.
Let the chocolate harden completely.

Notes

*You can substitute the orange with orange zest (from about ½ orange).

**If you want the cookies to be extra chewy, bake them for a shorter time.

Storage:

Store the cookies in an airtight container in a cool, dry place. The cookies will maintain their taste and texture for 3 days.

Nutrition Facts

Serving: 1 cookie (approx. 19g) / Calories: 88kcal / Total Fat: 4,1g / Saturated Fat: 2,1g / Cholesterol: 0mg / Sodium: 28mg / Total Carbohydrate: 12,6g / Fiber: 0,9g / Sugar: 6,6g / Protein: 1,0g / Iron: 0,6mg / Potassium: 44,8mg

Nutrition

Calories: 88kcal

Příspěvek VEGAN CHOCOLATE ORANGE COOKIES se objevil jako první na Plantiful Bakery.

VEGAN WALNUT CRESCENT COOKIES

Tue, 15 Dec 2020 15:29:54 +0000

These Vegan Crescent Cookies are packed with walnut and vanilla flavor. They are delicate, light, and buttery. Classic Czech Christmas cookies coated in sugar are made from 7 simple ingredients, and they are so delicious.

THESE WALNUT CRESCENT COOKIES ARE:

vegan
egg-free
dairy-free
delicate
sweet
buttery
made with walnut
flavored with vanilla
so delicious
bite-size cookies
easy to make
made from 7 ingredients
traditional Czech Christmas cookies

WHAT YOU NEED TO MAKE VEGAN WALNUT CRESCENT COOKIES:

You need the following ingredients to make these Vanilla Crescent Cookies (the exact measurements are in the recipe card below):

All-purpose flour – makes the cookies super light and tender. I don’t recommend using any other flour.
Powdered sugar – makes the cookies delicate. Used both in the dough and the sugar coating.
Cornstarch
Vanilla sugar – You can also use ground vanilla.
Ground walnuts – Use high-quality walnuts. Pulse walnuts in a mixer until they are fine (make sure there are no large chunks). Traditional Czech Crescent Cookies are made from walnuts. But you can use any other nuts such as pecans or almonds.
Sea salt – brings out all those flavors.
Vegan butter – Use vegan butter that has around 75-80% fat (Naturli Vegan Block). Make sure to let the butter soften at room temperature before making crescent cookies.

Equipment you need:

Mixing bowl – for mixing the crescent cookies dough
Sifter – to make sure there are no lumps.
Whisk
Hand mixer or a stand mixer – the dough can be kneaded/mixed with hands; however, I prefer using a hand mixer to make sure the butter is evenly incorporated.
Plastic wrapper
Baking tray – I recommend using one with a lighter surface so the cookies won’t get brown too much on the bottom.
Parchment paper
Knife
Deep plate – for the powdered sugar coating

HOW TO MAKE HOMEMADE VEGAN WALNUT CRESCENT COOKIES:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie dough

To the mixing bowl, sift all-purpose flour, powdered sugar, and cornstarch. Add vanilla sugar, ground walnuts, and sea salt. Mix all together with a whisk. Then add soft vegan butter. Knead everything using a hand mixer or use your hand to knead the dough until it forms into a solid dough.

2. Step: Let the dough chill

Roll the dough into a 16 cm (6,3 in) long roll and wrap it in a plastic wrapper. Put the dough into the fridge for at least 3 hours to let the dough firm. I prefer to make the dough day before and chill it in the fridge overnight.

3. Step: Take the dough out of the fridge and preheat the oven

After chilling the dough, take it off the fridge. Preheat the oven to 180°C and line the baking tray with parchment paper.

Depending on how cooling your fridge is, you may need to let the dough thaw for about 15 minutes to make it easier to work with it.

4. Step: Make crescent shape cookies

Cut the roll with a knife into 16 slices (1 slice should be about 1 cm (0,4 in) thick).

Then divide each into 4 even pieces (the edges probably into 2-3 pieces). Roll each slice into a small roll (about 6,5 cm/2,6 inches long) and carefully bend both ends to form a crescent cookie shape. If the dough is breaking apart, try to knead the dough a few times in your hands to warm it a little.

5. Step: Bake the crescent cookies

Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 7-12 minutes until the ends start to get slightly golden. Baking time can depend on the oven you have and how thick your cookies are, so make sure to keep your eyes on them.

6. Step: Make vanilla sugar coating

Meanwhile, the cookies are baking, mix powdered sugar and vanilla sugar (or ground vanilla) in a deep plate.

7. Step: Cover the cookies in sugar after baking

After cookies are baked, let cool for about 1-2 minutes. Then, when they are still warm, transfer them to the plate with vanilla sugar mixture and carefully coat them in it.

After coating the crescent cookies, let them cool completely.

Store your cookies in an airtight container.

FREQUENTLY ASKED QUESTIONS:

WHAT NUTS CAN I USE INSTEAD OF WALNUTS IN CRESCENT COOKIES?

You can use any nuts you like, but the most common are almonds, pecans, and hazelnuts.

HOW LONG WILL THE CRESCENT COOKIE DOUGH LAST IN THE FRIDGE?

You can make the dough ahead a few days and keep it in the fridge. It will last up to one week.

HOW TO STORE WALNUT CRESCENT COOKIES?

First, make sure the cookies are cool completely. Then place them in an airtight container and keep them in a cool, dry place.

HOW LONG CRESCENT COOKIES LAST?

Walnut crescent cookies will last for about 4-5 weeks in a cool, dry place.

CAN YOU FREEZE VEGAN CRESCENT COOKIES?

Yes, you can freeze crescent cookies. First, make sure they are cooled completely and then place them into a covered container and keep them in the freezer for up to 4 months.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.

VEGAN WALNUT CRESCENT COOKIES

Course Cookie, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 20 minutes

Cook Time 12 minutes

Chilling Time: 3 hours

Servings small cookies

Calories 41kcal

Author Plantiful Bakery

Ingredients

For crescent cookies:

175 g all-purpose flour
50 g (1/2 cup) powdered sugar
8 g (1 tbsp) cornstarch
8 g (1 package) vanilla sugar *
80 g ground walnuts
pinch sea salt
120 g vegan butter, soft (around 75-80% fat)

For sugar coating:

80 g powdered sugar
8 g (1 package) vanilla sugar

Instructions

To the mixing bowl, sift all-purpose flour, powdered sugar, and cornstarch. Add vanilla sugar, ground walnuts, and sea salt. Mix all together. Then add soft vegan butter. Knead everything using a hand mixer or your hands to knead the dough until it forms.
Roll the dough into a 16 cm (6,3 in) long roll and wrap it in a plastic wrapper. Put the dough into the fridge for at least 3 hours (preferably overnight) to let the dough firm.
After chilling the dough, take it off the fridge**. Preheat the oven to 180°C and line the baking tray with parchment paper.
Cut the roll with a knife into 16 slices (1 slice should be about 1 cm/0,4 inch thick).
Then divide each into 4 even pieces (the edges probably into 2-3 pieces). Roll each slice into a small roll (about 6,5 cm/2,6 inches long) and carefully bend both ends to form a crescent cookie shape. If the dough is breaking apart, try to knead the dough a few times in your hand to warm it a little.
Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 7-12 minutes until the ends start to get slightly golden. Baking time depends on how thick your cookies are, so make sure to keep your eyes on them.
Meanwhile, the cookies are baking, mix powdered sugar and vanilla sugar (or ground vanilla) in a deep plate.
After cookies are baked, let cool for about 1-2 minutes. Then, when they are still warm, transfer to the plate with vanilla sugar mix and fully coat them in it.
Let the cookies cool completely and enjoy! ***

Notes

* You can also use ground vanilla.

** Depending on how cooling your fridge is, you may need to let the dough thaw for about 15 minutes to make it easier to work with it.

*** Store your cookies in an airtight container (make sure they are cooled completely).

Nutrition Facts

Serving: 1 cookie (aprox. 8g) / Calories: 41kcal / Total Fat: 2,5g / Saturated Fat: 0,9g / Cholesterol: 0mg / Sodium: 4,5mg / Total Carbohydrate: 4,3g / Fiber: 0,2g / Sugar: 1,8g / Protein: 0,5g / Iron: 0,2mg / Potassium: 9,0mg

Nutrition

Calories: 41kcal

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VEGAN GINGERBREAD COOKIES WITH ICING RECIPE

Thu, 10 Dec 2020 15:51:07 +0000

These Vegan Gingerbread Cookies are perfectly spiced with ginger and cinnamon and flavored with molasses. They are crispy and delicate. This recipe for Homemade Gingerbread Cookies decorated with easy white icing is the best for Christmas baking.

THESE GINGERBREAD COOKIES ARE:

vegan
egg-free
dairy-free
crispy
spicy
warm
flavorful
tasty
best Christmas cookies

WHAT YOU NEED TO MAKE VEGAN GINGERBREAD COOKIES WITH ICING:

You need the following ingredients to make these Gingerbread Cookies:

Vegan butter – Use vegan butter that has around 75-80% fat. Don’t forget to let it soften at room temperature before making the dough.
Brown sugar – You can use coconut sugar instead.
Unsulphured molasses – Adds that characteristic gingerbread flavor.
Unsweetened almond milk – Use any unsweetened plant-based milk of your choice.
All-purpose flour – I don’t recommend using any other type of flour for this recipe.
Cocoa powder – adds color to the cookies. Use unsweetened cocoa powder.
Gingerbread spices – The recipe calls for ground cinnamon, ginger, nutmeg, and cloves. You can always adjust the spices.
Baking powder – Helps to raise the dough.
Sea salt – to bring out all those flavors.
Icing sugar – for the gingerbread icing.
Cornstarch

Equipment you need:

Mixing bowl – for mixing the gingerbread dough
Hand mixer or stand mixer
Sifter
Wooden spoon or spatula
Plastic wrapper
Rolling pin
Cookie cutters
Baking tray – I recommend using one with a lighter surface, so the cookies won’t get brown too much on the bottom
Parchment paper
Medium-size bowl – for the icing
Piping bag

HOW TO MAKE HOMEMADE VEGAN GINGERBREAD COOKIES WITH ICING:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the gingerbread dough

To the mixing bowl, add soft vegan butter, brown sugar, and molasses. Cream together with a hand mixer (or use a stand mixer) for about 1 minute. Add unsweetened almond milk. Mix until combine. Next, sift all-purpose flour, cocoa powder, ground cinnamon, ginger, nutmeg, and cloves, and baking soda. Add a pinch of sea salt. Mix everything with a wooden spoon or spatula until just combined.

2. Step: Let the dough chill

Wrap the gingerbread dough in a plastic wrapper and put it in the fridge to let it chill overnight (or at least for about 3 hours). It will help to combine the flavors and firm the dough, so it will be easier to work with it.

3. Step: Let the dough thaw and preheat the oven

The next day, take the dough off the fridge and let it thaw at room temperature for about 10-15 minutes.

Preheat the oven to 170°C.

4. Step: Roll out the dough and cut out cookies

Unwrap the dough and place it on a lightly floured surface. Always try to use as little flour as possible. (However, the dough should never stick to the surface or rolling pin.) Lightly flour the dough as well.

Roll out the dough evenly using a rolling pin to around 0,5 cm (1/5 in) thick. Use any shape of the cookie cutter to cut out cookies. Dip the cookie cutter into flour every time you cut a new cookie, so the dough doesn’t stick to it.

Gather the scraps of dough, form into a ball, and roll out again. Cut more cookies. Repeat this process until there is no more dough.

5. Step: Bake the gingerbread cookies

Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 6-7 minutes. Baking time depends on how large and thick your cookies are, so make sure to keep your eyes on them. If you want softer cookies, bake them for a shorter time.

After cookies are baked, transfer them to a cooling rack. Let them cool completely before decorating.

6. Step: Make icing and decorate cookies

To a medium-size bowl, sift icing sugar and cornstarch. Then add almond milk and whisk until combined into thick icing (it should hold shape). You can add more milk if it’s too thick.

After the cookies are cooled, transfer the icing to a piping bag and decorate your cookies.

Make sure to let the icing harden.

Store your gingerbread cookies in an airtight container.

FREQUENTLY ASKED QUESTIONS:

HOW LONG WILL THE GINGERBREAD DOUGH LAST IN THE FRIDGE?

You can make the dough ahead a few days and keep it in the fridge. It will last up to one week.

HOW TO STORE VEGAN GINGERBREAD COOKIES?

Place the cookies in an airtight container and keep them in a cool, dry place. Make sure that the icing is completely dry first.

HOW LONG GINGERBREAD COOKIES LAST?

Gingerbread cookies will last for about 4 weeks in a cool, dry place.

CAN YOU FREEZE GINGERBREAD COOKIES?

Yes, you can freeze gingerbread cookies. Place them into a covered container and keep them in the freezer for up to 6 months.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.

VEGAN GINGERBREAD COOKIES WITH ICING

Course Cookie, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 25 minutes

Cook Time 6 minutes

Servings cookies (approx.)

Calories 48kcal

Author Plantiful Bakery

Ingredients

For the gingerbread cookies:

70 g vegan butter, soft (around 75-80% fat)
90 g brown sugar
40 g unsulphured molasses
3 tbsp (45 ml) unsweetened almond milk
200 g all-purpose flour + extra for flouring
1/2 tbsp (3 g) cocoa powder
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp baking powder
pinch sea salt

For the icing:

80 g icing sugar
8 g (1 tbsp) corn starch
20 ml (1 tbsp + 1 tsp) unsweetened almond milk

Instructions

Make the gingerbread cookies:

To the mixing bowl, add soft vegan butter, brown sugar, and molasses. Cream together with a hand mixer for about 1 minute. Add unsweetened almond milk. Mix until combine. Next, sift all-purpose flour, cocoa powder, ground cinnamon, ginger, nutmeg, and cloves, and baking soda. Add a pinch of sea salt. Mix everything with a wooden spoon or spatula until just combined.
Wrap the gingerbread dough in a plastic wrapper and put it in the fridge to let it chill overnight (or at least for about 3 hours).
The next day, take the dough off the fridge and let it thaw at room temperature for about 10-15 minutes.
Preheat the oven to 170°C.
Unwrap the dough and place it on a lightly floured surface. Lightly flour the dough.
Roll out the dough evenly using a rolling pin to around 0,5 cm (1/5 in) thick. Use any shape of the cookie cutter to cut out cookies. Dip the cookie cutter into flour every time you cut a new cookie.
Gather the scraps of dough, form into a ball, and roll out again. Cut more cookies. Repeat this process until there is no more dough.
Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 6-7 minutes. Baking time depends on how large and thick your cookies are, so make sure to keep your eyes on them.
After cookies are baked, transfer them to a cooling rack and let cool completely before decorating.

Make the icing:

To a medium-size bowl, sift icing sugar and cornstarch. Then add almond milk and whisk until combined into thick icing (it should hold shape).
After the cookies are cooled, transfer the icing to a piping bag and decorate your cookies.
Make sure to let the icing harden before storing it in an airtight container.

Notes

The prep time does not include the chilling time of the dough.

Nutrition Facts

Serving: 1 cookie (aprox. 12g) / Calories: 48kcal / Total Fat: 1,7g / Saturated Fat: 0,8g / Cholesterol: 0mg / Sodium: 8,6mg / Total Carbohydrate: 7,7g / Fiber: 0,2g / Sugar: 3,1g / Protein: 0,7g / Calcium: 13,4mg / Iron: 0,3mg / Potassium: 35mg

*The nutrition facts are for guidance only and are counted without the icing.

Nutrition

Calories: 48kcal

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