I’m back with another 100% vegan cookie recipe! You probably remember my Best Ever Chocolate Chip recipe, well now I’m here to shake things up a bit and present you with the second edition of some super indulgent and customisable cookies! I find the best way to beat the Monday morning blues is with cookies, ideally made the night before, ready and waiting to lighten the mood at Monday ‘elevenses’.
I jokingly call these my “Kitchen-Sink” cookies as you can put everything but the kitchen-sink into them. The recipe really is that versatile. Feel free to make use of any special extras that are your personal favourites. You can add anything ranging from pretzels, crisps, chocolate chips, oats, cereal, raisins, nuts, popcorn, sprinkles and the list goes on! Personalise these cookies in whatever way takes your fancy and create your own happy version of them.
And then there’s the taste! Like all the best cookies, they have a wonderful crunch on the outside with a melt-in-the-mouth softness in the centre. As the youngest of four sisters I always had to share my things with the others. Well, I can tell you, when these babies are piled high on the plate, you want to see how quickly they disappear – and I have to be honest and say that all the sharing rules go right out of the window. Every sister for herself at that point!
If you don’t want to bake all your cookies straight away, this mixture is perfectly suitable for home freezing. Simply scoop out any left-over mixture into walnut-sized balls as you normally would. Lay them out on a tray and freeze for at least 2 hours. Then, transfer them to a freezer-safe bag and freeze until you need them. The cookies will keep for about 2 months in the freezer. That way you always have some cookie mix ready and waiting for emergency cookie situations!
You can find this recipe, and all my other quarantine cooking here on our blog, or you can watch a step-by-step video guide over on our Instagram.
Cookies 2.0
Equipment
- Baking Tray
- Baking Paper
- K-Beater
- Large Mixing Bowl
- Spatula
- Ice Cream Scoop (optional)
- oven
Ingredients
- 110 g Margarine
- 170 g Granulated Sugar
- 80 g Soft Brown Sugar/Coconut Sugar
- 2 tbsp Agave Nectar
- 1 x Egg Replacer
- 1 tsp Vanilla Extract
- 270 g Plain Flour
- ½ tsp Baking Powder
- ¼ tsp Bicarbonate of Soda
Extras - Add whatever you like!
- Pretzels
- Crisps
- Chocolate Chips
- Oats
- Cereal
- Raisins
- Nuts
- Popcorn
- Sprinkles
Instructions
- Preheat the oven to 175°C/350°F.
- Line a baking tray with baking paper and set aside.
- Combine the margarine, sugars, and agave nectar in the K-Beater on high for 2 minutes, or until it is creamy.
- Add the egg replacer (this is the equivalent of one egg) and the vanilla extract. Beat for a further 2 minutes.
- Scrape down the sides of the bowl to ensure all the ingredients are fully combined.
- Add the flour and raising agents to the bowl and beat for 30 seconds, or until the cookie dough has just come together. It is important to not overmix here.
- Add your special extras such as oats, salted pretzels, chocolate chips, etc. You can really pack a lot of ingredients in there, so don’t worry about adding too much! Beat for a further 30 seconds.
- Using an ice cream scoop, two spoons, or your *clean* hands, scoop out walnut-sized rounds onto a baking tray. These cookies do not spread too much in the oven but keep about 4cm between each mound of dough.
- Bake the cookies in the oven for 10-12 minutes.
- Serve and enjoy your customizable “Kitchen-Sink” cookies!