one girl’s perspective on life, neopaganism, veganism, politics, books, films, and… stuff.

Posts tagged ‘baking’

Recipe: Classic Chocolate Chip Cookies (Veganised)

This is an original recipe, adapted from my mother’s own recipe, but veganised. Even omnivores agree that they’re an amazing, good old-fashioned choc-chip cookie.

Classic Vegan Chocolate Chip Cookies


  • 185g vegan margarine/butter (I use Nuttlex)
  • 2 tsps vanilla essence
  • 1/4C raw caster sugar
  • 1/3C brown sugar, firmly packed
  • Egg replacer for one egg, mixed (I use Organ’s No Egg)
  • 1 1/2C self-raising flour (works equally well with gluten free, brown rice, etc.)
  • 1C dark chocolate chips


  1. Pre-heat oven to 180 celsius (fan-forced oven: 190 for non-fan).
  2. Beat butter, vanilla essence and sugars in a large bowl until light and fluffy.
  3. Mix egg replacer with sugar/butter mixture until well incorporated.
  4. Add flour and chocolate chips to butter/sugar mixture.
  5. Cover bowl and refrigerate for 1 hour, or until firm.
  6. Roll heaped teaspoons of dough into balls (flattened to around 1.5cms thick), and place on lightly greased oven trays approximately 4cms apart.
  7. Bake for approximately 15 minutes, or until lightly browned.
  8. Allow to stand for 5 minutes, then transfer to wire rack to cool.

Yields approximately 2 dozen cookies, depending on size.

Food pr0n: the Vegan Baking Extravaganza (Part 4)

It’s been a while since I updated, but I assure you, life hasn’t stopped in any way. If anything, it’s all been a bit too “real”, hence the delay in posting. I’ve been baking a storm fairly regularly over the past few months, and now I’ve finally gotten around to editing the photo’s of the fruits of my labour. So, without further ado, I give you:

Clockwise from left: Triple chocolate cookies, peanut butter swirl cookies, and classic choc-chip cookies (an original recipe, which somehow I STILL haven’t posted here – soon, I swear!).

Banana choc-chip muffins, one of my favourite recipes from the fantastic Vegan Baking Classics. I found these fantastic silicon bug moulds at K-Mart for $5!

Caramel cookie cup – I’m quite proud of this fairly original recipe. Basically, you line muffin cups (preferably silicon) with cookie dough, and bake as normal. Once they’ve cooled, use a brush to line the insides with melted chocolate. Then use vegan condensed milk and golden syrup to make caramel – once it’s cooled, pour into cups, and put in fridge to set for 3-4 hours. Amazing.

Food pr0n: the Vegan Baking Extravaganza (Part 3)

Dark chocolate peanut butter cups (amaaaaaaazing), I used silicon muffin cups for the moulds.

Maple syrup sugar-coated cashews, in progress.

Finished cashews!

And some pumpkin chocolate chip cookies for Halloween. Stay tuned for part 4 of the Vegan Baking Extravaganza!

Food Pr0n: the Vegan Baking Extravaganza! (Part 2)

Welcome back! I present to you part 2 of 3 (yep, I’ve been busy!) of my weekend vegan baking extravaganza(s). Once again, everything pastry-ish is made with a combination of brown rice flour and rice bran. What can I say, I’m in love with the amazing texture it provides!

Lemon and poppyseed cookies, from the VCC (and, hey, look: it’s a decent photograph taken in decent light!);

Peppermint slice, also from the VCC;

Here’s my attempt to create my own “cookies and cream” chocolate, by melting white chocolate and stirring through crushed Oreo biscuits. They’re dinosaurs, and not very photogenic, but man they were delicious!

And finally, here’s some incriminating evidence of my intense love of sprinkles. Seriously, I fucking *love* sprinkles! *Ahem* As you can probably tell:

(Yes, there are cookies hiding under there… treat it like a magic eye image! Hint: sailboat.*)

*It’s not a sailboat.

Stay tuned for the next part of the vegan baking extravaganza!

Food Pr0n: the Vegan Baking Extravaganza! (Part 1)

I’ve been baking a lot lately, and branching out more. Everything you see here is vegan (of course!) and made with a combination of brown rice flour and rice bran; 100% gluten free. This post is part 1 of 2.

Caramel slice (from The Vegan Cookie Connoisseur).

“Milks’ Favourite Cookie”, also from the VCC. But I adapted it a bit, and they turned out more like cakey things, with chocolate or orange butter cream icing filling.

In progress:


And finally, I think I’ve perfected my “classic” choc chip cookie recipe! Here are the results:

Watch this space, I’ll be posting the recipe for these delicious goodies in the next few days!

Also, dear readers, give me some insight; would reviews of cookbooks be a welcome addition to this site? Let me know in the comments!”

Recipe: (AWESOME) Vegan Triple Choc Cookies

(Note: recipe adapted from here if you’re really curious, but the site has an imbedded videoclip, so super low-bandwidth users beware!)

Vegan / Gluten-free Triple Choc Cookies

• 2-1/4 cups all-purpose gluten-free flour (Orgran do a good one)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup dairy-free butter or margarine (I used Nuttelene)
• 3/4 cup granulated [white] sugar
• 3/4 cup packed brown sugar
• 1/4 cup cocoa
• 1 teaspoon vanilla extract
• Egg Replacer for 2 eggs
• 1 cup “milk” vegan chocolate, 1 cup white vegan chocolate – ~ 1 bar each of Sweet Williams chocolate seemed to work well

1. Combine flour, cocoa, baking soda and salt in small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
3. Add egg replacer one at a time, beating well after each addition; gradually beat in flour mixture.
4. Stir in chips and nuts.
5. Drop by rounded tablespoon onto ungreased baking sheets.
6. Bake in preheated 190 degrees (Celcius) oven for about 15 minutes (NB!: they will be extremely soft and crumbly when you take them out, so don’t freak out like I did – just leave them to cool for 5-10 minutes and then take them off the baking trays).
7. Let stand for 5 minutes; remove to wire racks to cool completely.

These taste awesome, especially given that gluten-free baked goods can often taste a little… odd. But even the non-vegans in your life will love these! This is a photo of my first attempt at these:

Home-made vegan / gluten-free triple choc cookies

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