Just look at that textue
These cookies. Oh my gosh. I’m so happy with them, I’m so in love. For a long time now I’ve been trying to get the “soft look” Pillsbury cookies have. You know those store bought rolls you cut and bake, usually come in log? It’s been a while for me too and while I don’t miss those cookies and I don’t crave them (that isn’t meat to sound pious, that’s just how I feel) I know that’s the look people go crazy for. It’s associated with soft, buttery cookies, and while I’ve had and made many delicious vegan cookies I’ve never gotten that “look.”
I often buy the Sweets from the Earth freezer cookies rolls (highly recommend) They are super delicious and they spread a lot when they bake so they usually make very thin cookies. I love this, but because I’ve never been able to get the aforementioned look with vegan cookies, I’ve always felt like I don’t have all my secret weapons. I honestly love everything vegan I make more than I loved my favourite meals as a non-vegan. To be honest, I just think they taste better. But I know it’s important to impress with your vegan dishes, so while I have the taste, I always felt like the fact that I couldn’t achieve that “look” was something people might critique. This is all really stupid, but I like proving that everything vegan can be just as good, and better than anything non-vegan, so this is really just a personal goal. Anyway, I hope you like the cookies.
Makes 24 cookies
- 1/2 cup vegan butter (soy-free) or coconut oil
- 3/4 cup vegan sugar (you can use any kind, but I think white works best for this)
- 1/2 cup agave syrup (or other liquid sweetener)
- 1-2 tablesepoons non-dairy milk (if your dough looks dry you may need to add in an extra tablespoon or teaspoon)
- 1 teaspoon vanilla extract
- 2 cups unbleached all purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoom baking powder
- 1/4 teaspoom baking soda
- 3/4 cup vegan chocolate chips (or free pour!)
- Preheat the oven to 350 fahrenheit and line 1-2 baking sheets with parchment paper
- In a large bowl, add all of the wet ingredients. With a hand mixer, or mix master, beat until they come together.
- In a separate large bowl, add all of the dry ingredients except chocolate chips. Stir or whisk to mix it altogether
- Add the dry to the wet mixture. You may need to fold the two together just a couple times so flour doesn’t spray everywhere when you bring in the electric mixer again. Beat again just until it comes together. Make sure you go around the outside to get everything. Mix in the chocolate chips very gently.
- With your hands scoop out small amounts of the dough (around 1-1 1/2 tbsp) and round into balls then place on the baking sheet. Avoid pressing down on them as Space the dough balls out well on the baking sheet then place in the oven. they will spread. Bake for 9-10 minutes for soft cookies, or 11 for firmer results.
- If you don’t have two ovens, prepare the dough balls the same way on a separate sheet and bake once the first tray has been removed
- Once you remove the cookies from the oven let them cool for 10 minutes on the baking sheet. Unless you want to have them straight from the oven, then do that. If you’re storing wait the 10 minutes then transfer them to a cooling rack and let them cool a bit more, until they are room temperature and feel solid. After which you can serve or store in a container.
*If you want crispy cookies, flatten the balls out very well. Make sure they are thin. Bake for 10-12 minutes.
**The cookies in these photos were made with brown sugar, so don’t be alarmed if you use white sugar and they are light