Zoom Vegan Cookie Bake-Along Party!!!
Friday March 12, 7:30pm

Here is the Zoom Link:

come make cookies and have fun!
Celebrating one year of zooming together!

Cookie Cookie Cookie Starts with C!

Come log on and let's make cookies together and have fun and chat! This was a fun idea from my friend Jen Woo, who was like "won't you do a baking class someday?" So, we'll have half-baking class, half-hang out time! Wheee! As you probably know, cookies are one of my favorite foods in the whole world. And one of the things I miss most during pandemic days is getting to cook treats for all the loving people in my yoga classes. So now we will bake together! Have your ingredients ready and we'll have so much fun.

We will make TWO kinds of cookies - so you can make both or just the recipe that appeals to you:

Vegan Chocolate Chip Cookies!

This is a great recipe from my culinary genius friend Somer, and uses one of the great vegan baking ingredients - "aquafaba," or the liquid from a can of chickpeas! Don't freak out! I promise youll love them because EVERYONE DOES. The coconut flour is my secret ingredient, but I know most folks don't have that sitting around, so a little extra All-purpose flour will do the trick! No need to go out specifically for coconut flour!

Ingredients for Vegan Chocolate Chip Cookies:
1 1/4 cup all-purpose flour
1 Tbsp coconut flour (optional!) or 2 Tbsp more all-purpose flour 1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegan butter (like Miyoko's or Earth Balance - both at Trader Joe's or New Leaf)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup "aquafaba" - or 1 can chickpeas (just for the liquid!)
1 tsp pure vanilla extract
1 cup chocolate chips (I prefer Guittard brand!)

Preheat the oven to 375F. Prepare a baking sheet with parchment paper. Sift together the flour, coconut flour (if using), baking soda, and salt in a medium bowl. In a separate bowl, add the vegan butter, sugar, light brown sugar, and mix together until creamy and well-integrated. Add the aquafaba and vanilla to the butter-sugar mixture and stir until well-combined. Add the flour mixture to the liquid mixture, along with the chocolate chips, and stir until fully incorporated.

Place the dough in the fridge for at least ten minutes and even overnight (cover if leaving over night)

Scoop out cookies to your size preference - I like mini cookies and use the big end of a melon baller! - and lay them on the cookie sheet with some space between. Bake the cookies until golden brown - about 10-12 minutes. Remove the cookies and allow them to stay on the cookie sheet a cool for several minutes before transferring them to a cooling rack to continue cooling! Yum!


Vegan Monster Cookies!

This recipe comes from a site called fragrantvanilla.com, and is gluten-free and uses coconut sugar. Of course you can just use regular sugar if you don't mind that. It's on the "healthier" side of cookies,but still delightfully satisfying. This recipe also uses a classic vegan "egg replacer," which is flax meal whisked together with water. It's a great technique for replacing eggs in vegan baking.

Ingredients for Vegan Monster Cookies: 1 tbsp ground flax meal
3 Tbsp water
1/4 cup coconut oil (or vegan butter)
1/4 cup + 2 Tbsp peanut butter (or any nut butter of choice)
3/4 cup coconut sugar
1 1/2 tsp pure vanilla extract
3/4 cup oat flour (you can also blend oats in your blender to make oat flour)
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups rolled oats
1/2 cup raisins (or chocolate chips!)

Preheat the oven to 350F. Prepare a baking sheet with parchment paper. In a small bowl, whisk together the flax meal and water and allow to sit for a couple minutes as it thickens. In a large bowl, mix together the coconut oil, peanut butter, and sugar until well-blended. Add in the flax mixture, vanilla, and beat well. It will be thick. Next, add in the flour, baking soda, and salt and mix well again. Add in the oats and raisins and still until they are well-integrated

Shape the cookies into walnut-sized balls (or larger if you like huge cookies), and slightly flatten them as you set them on the cookie tray. Leave a bit of space between the cookies. Bake for 13-15 minutes, until golden. Let cool on the tray for a few minutes before transferring to a cooling rack. Yay!


Join us! Let's make Cookies together!

Updated March 8, 2021   amey@yogawithamey.com