allllll about those Vegan desserts.
Happy Presidents' Day! I'm taking this day off to relax & catch up on some of my New Years resolutions that have been neglected. Have I done a single class of yoga since the New Year? Yes. But has it only been just one since January 1st? Also yes. Woooooops!
Let's jump right into these cookies. In my opinion, these chocolate chip cookies have been a fav recipe of mine for quite a while. They're so soft and so gooey, and they've been on the blog for just about a year now. I really enjoy my cookies undercooked, and baking vegan cookies means you can basically eat all of the dough raw since theres no egg or worries on getting sick. I've had such positive feedback, and all the non vegans that have had them told me they were the bomb-dot-com.
So, I had some leftover Nutella from a few weeks back, and figured I should use it up in a way that wasn't consumed by spoon. And that's how this hybrid was born! Now I know it's been done before so I'm not super original, but I do feel confident about both of these recipes coming together as one in the best way! Hope you'll give em a go + enjoy them as much as I did [the entire weekend. One too many cookies consumed]. Thanks for reading! xx Sam
I N G R E D I E N T S:
- 1/2 cup of vegan butter
- 1/2 cup of organic brown sugar, packed
- 1/4 cup of organic cane sugar
- 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- 1/4 tsp of sea salt
- 1 tsp of pure vanilla extract
- 3 Tbs of chickpea brine (the juice from the can of chickpeas)
- 1 1/4 cup of all purpose flour
- Vegan chocolate chips (about a cup, but more or less to preference ;) )
- A batch of Homemade Vegan Nutella
PREP: First, make sure that Vegan Nutella is made and placed in the fridge. You should store it there to preserve anyhow, plus we want to make sure it's hardened. Once it is, roll up about 18 small marble size balls and place them in the freezer. Preheat the oven to 350 degrees.
COOKIE DOUGH: In a stand mixer, or large bowl, add the butter & sugars. Mix on medium/low until creamed- it should be a very creamy paste after about 5 minutes. Once that's done, add your baking powder, baking soda, salt, vanilla + chickpea brine. Mix to combine! Then, add the flour a litttttle at a time until a soft dough is formed. Once that's done, chuck in the preferred amount of chocolate chips!
COOKIES!: With a cookie scooper or big spoon, scoop the cookie dough. Push the small ball of Nutella into the center so it's sealed up and hidden. Repeat and plop on a baking sheet/parchment paper. Bake for 10-12 minutes, until soft but golden around the edges. Don't worry- they'll flatten as they cool! When you remove from the oven, top with a few flakes of sea salt. Eat & Enjoy!
*IF you don't finish them all in one sitting, make sure to store them in an airtight container so they don't become stale :)