VEGAN ROSE WHITE CHOCOLATE CHIP OATS COOKIES RECIPE BY TASTY
Here's what you need: gluten-free oat flour, baking soda, baking powder, salt, melted coconut oil, rose water, coconut sugar, pure maple syrup, flax-eggs, dried rose petal, vegan white chocolate chips
Provided by Ruchika Soni
Categories Bakery Goods
Time 30m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- Whisk together all of the dry ingredients in a mixing bowl: oat flour, baking soda, baking powder, and salt.
- In a separate, large mixing bowl, combine the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs, and rose water and mix until thoroughly combined.
- Combine the dry and wet ingredients in a mixing bowl. Whisk until everything is well mixed. Stir in the chocolate chips and rose petals.
- Cover the cookie dough bowl. Allow to remain at room temperature for 10 minutes to allow the dry mixture to absorb the liquid mixture.
- Scoop about 2 teaspoons of cookie dough onto the baking sheet lined with parchment paper. Use your palm to softly flatten the cookies into a circular disc, they will not spread while baking. Chocolate chips can be pressed into the tops of the cookies if desired.
- Bake for 8-10 minutes, or until lightly golden brown and set. With a flat, heatproof spatula, remove the cookies from the baking sheet and set them on a cooling rack to cool. Allow to thoroughly cool and serve.
PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: eggs, baking soda, brown sugar, chocolate chips, flour, granulated sugar, salt, vanilla extract, butter
Provided by Lauren Wilson
Categories Desserts
Yield 32 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- In a large bowl, use a hand mixer to cream butter, granulated sugar, brown sugar and vanilla. Add eggs to the mixture in a large bowl and combine with a hand mixer.
- In a small bowl, combine flour, baking soda and salt. Set aside.
- Gradually add half of the dry ingredients to the wet ingredients in the larger bowl. Fold in the dry ingredients using a spoon to be sure you do not over mix the dough.
- When flour is mostly mixed together, add the last of the dry ingredients and chocolate chips to the large bowl of dough. Fold in flour and chips till dough comes together. Avoid overmixing..
- Line a baking sheet with parchment paper.
- Using a small or medium cookie scoop, scoop balls of dough onto the baking sheet.
- Bake cookies in the oven for 10 minutes (for a softer cookie) or 15 minutes (for a crispier cookie), then cool on a baking sheet or on wire racks for 5 minutes.
- Serve.
VEGAN OATMEAL-RAISIN CHOCOLATE CHIP COOKIE
These classic cookies are flavorful but intolerance-friendly, says baker Cybele Pascal, author of "The Allergen-Free Baker's Handbook." Gluten-free and dairy-free (plus egg-free, soy-free, and nut-free), these will please the pickiest dinner guest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 3-inch cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Combine 1 Tbsp. flaxseed meal with 3 Tbsp. warm water, mixing well. Set aside. This is your "flax egg."
- In the bowl of a stand mixer fitted with a paddle attachment, cream the shortening, granulated sugar, and light brown sugar, mixing on medium speed for about 3 minutes. Add the vanilla extract and the flax egg. Mix about 30 seconds on low speed until combined.
- In a separate bowl, whisk together flour, the remaining 1/4 cup flaxseed meal, gum, baking soda, baking powder, cinnamon, and salt. Add oats and mix.
- Add dry mixture to stand mixer bowl, and mix on low speed until combined. Add raisins and chocolate chips, mixing on lowest possible speed until just combined.
- Using a 2-Tbsp. scoop, place dough balls on a baking sheet and flatten them slightly.
- Bake in the center of the oven 13 minutes, until lightly golden. Let cookies cool for about 5 minutes before transferring to a cooling rack.
Nutrition Facts : Calories 143 g, Fat 5 g, Fiber 2 g, Protein 2 g
VEGAN CHOCOLATE CHIP COOKIES
This delightful recipe, a veganized version of the legendary Times's chocolate chip cookie, is the result of hours of research and more than 50 batches of cookies. In place of unsalted butter, this recipe calls for vegan butter, which provides plenty of flavor and just the right amount of spread. Instead of eggs, a combination of flaxseed meal and water provide structure and moisture, while granulated sugar and brown sugar - which are processed using animal products - are replaced with cane sugar and coconut sugar. Be sure to check the ingredient list on the chocolate, too: Sometimes even bittersweet bars contain dairy. The resulting cookie looks, bakes and tastes like a classic chocolate chip cookie. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or 2-tablespoon scoops and bake for for 10 to 12 minutes.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 45m
Yield About 8 (5-inch) cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the all-purpose flour, salt and baking soda to combine.
- Using a mixer fitted with the paddle attachment, cream the vegan butter or margarine, cane sugar and coconut sugar on medium speed until very light, 3 to 4 minutes.
- In a small bowl, whisk the flaxseed with 2 tablespoons room temperature water to combine. Add this mixture to the mixer and mix well on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Add the dry ingredients and mix on low speed until just combined, 5 to 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Add the chocolate and mix just until incorporated. Scoop the dough into 8 (3 1/2 ounce/100 gram) mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Gently press the mounded cookies down slightly using your fingers until about 1/2-inch thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 21 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
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