One of the drawbacks (or benefits, depending on my mood!) about being vegan is that when you’re craving a specific type of junk food, you might not always have easy access to something. This was how I was feeling the other day. I fancied some cookies but didn’t have anything and had no where close by to buy them from. So I had to make my own.
For my birthday, I was given some oaty cookie mix, which only needs spread and water adding to it for the dry mix to become to become cookie mix. I also picked up some dairy free chocolate chips from somewhere and thought these would make great cookies that even the laziest baker could organise! Both are also gluten free and incredibly delicious, even before they’re baked.
It is incredibly easy to make the cookies. You simply add some melted dairy free spread and water to the dry mix. Then throw as many chocolate chips into this that you think your stomach can handle. In my case, this was quite a lot. What I didn’t think about was putting melted butter into cookie mix with chocolate chips. About half of them melted, which I thought would ruin them, but was actually a happy accident. The mix states that it makes about 10 cookies, but I only managed to leave enough mix for about 7! They were incredibly moreish and great broken up and mixed in with ice cream. Well, it is the holidays!
One of the things I wanted to do this summer is to explore a vegan diet. (I’ll be outlining my reasons why later this week). I’ve been pinning vegan meals to my Veggie Food Pinterest board for a while, but I also wanted something on paper that I could refer back to. I then saw someone retweet something by Lee Watson, author of Peace and Parsnips: Vegan Cooking for Everyone, a vegan cookbook.
It has great reviews on Amazon, which really swayed it for me, as I don’t buy cookbooks very often. You see, I’m not a massive fan of cooking. I’m more of a heater – if I can just bung it in the oven, then I’m happy. But I know that if I want to follow a vegan diet, then I’m going to need to be able to cook proper food. The reviews about Peace & Parsnips said that the food was easy to cook and both vegans and non-vegans alike enjoyed the recipes. Plus, look at that cover! Isn’t it gorgeous?! So far, I’ve only tried one recipe – the Chocolate & Brazil Nut Spelt cookies. I wanted to bake something to enjoy while watching the Great British Bake Off, though they nearly didn’t last long! They were amazing and easy to make, plus they didn’t need a load of weird ingredients, which is always a huge bonus. I’m looking forward to trying more of the recipes too.
I had some friends coming over this afternoon & was desperate to bake some cookies for them. The last time I made these cookies I had a real disaster! There was melted cookie mix everywhere – tasty tho!
Anyway, I wanted an easy cookie recipe that didn’t contain oats or fruit. I wanted chocolate. After a quick Google I discovered this recipe on BBC Food. I didn’t have enough eggs so halved all the ingredients. The recipe is easy to make though I didn’t roll the mixture into a sausage shape, I just spooned it onto my Slipat & hey presto. Mine took a bit longer than the 9 – 11 minutes suggested but OMG they are so tasty! A definite win! x
You may recall that a few posts ago I had a ‘sticking’ issue with my gluten-free cookies. Stupidly I’d forgotten that my OH had bought me a Slipat. A what I hear you ask? Well it’s basically a non-slip cookie mat & is Amazing. Fact.
The first time I tried to use it didn’t really work. I placed it on upside down baking tray, which meant that the Slipat wasn’t flat. I didn’t think that this would be such a big deal. How wrong I was. There’s nothing worse than seeing your cookie dough slide off the edge onto the bottom of the oven. Plus I spooned way too much dough on & didn’t leave enough space between them.
My OH suggested using two smaller tins, turning them upside down so that the slipat would stay flat. Genius.
The slipat truly is non-stick so that if it isn’t sitting flat, as the cookie dough heats up, everything will move if it is a slight angle.
It is also essential to space the dough out. This bothers me a little bit as I want to be able to eat my cookies as quickly as possible! But because the cookies are quite thin they cook quickly. This means that it’s actually quite a quick process & as I used dough that had been in the freezer it was quite easy to sort out the right size portion.
The slipat was amazing. It was super easy to keep clean in between baking & just needed a light wipe at the end of the session. I can heartily recommend this product for all your non-slip baking needs. You do need to keep it flat & treat it delicately (it comes with instructions) but it’s totally worth it. It fits my oven quite well & my oven is quite small so should be okay with most. As it’s quite big you can fit a number of cookies on there.
Happy baking! x
PS – there aren’t pictures of baked cookies because I, ahem, tested a few & then had to pack them away asap for fear that I wouldn’t have any left to take into work!