FREEZABLE COOKIE DOUGH RECIPES RECIPES

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VEGAN CHOCOLATE CHIP COOKIES RECIPE - BBC GOOD FOOD



Vegan chocolate chip cookies recipe - BBC Good Food image

Try our best ever vegan chocolate chip cookies. Non-vegans will be hard pressed to notice the difference between these and their favourite choc chip biscuits

Provided by Barney Desmazery

Categories     Afternoon tea, Dessert, Treat

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield Makes 20 cookies

Number Of Ingredients 9

125g cold coconut oil
100g golden caster sugar
150g light muscavdo sugar
125ml coconut milk
1 tsp vanilla extract
275g plain flour
1 tsp baking powder
¼ tsp bicarb
200g vegan chocolate chips or vegan chocolate, chopped into small chunks

Steps:

  • Tip the coconut oil and sugars into a bowl and whisk until completely combined, then whisk in the coconut milk and vanilla. Tip the flour, baking powder, bicarb and a good pinch of flaky sea salt into the mix to make a thick batter, then fold through the chocolate chips. Chill the batter for at least 1hr. Can be made 2 days ahead.
  • Heat the oven to 180C/160C fan/gas 4. Line a couple of baking sheets with baking parchment, then scoop or roll plum-sized balls of the dough and place them on the baking sheets about 2cm apart. Flatten ever so slightly and sprinkle with a bit more flaky salt if you want. Cook on the middle shelf for 12-15 mins, turning the tray once, until the cookies have spread and are golden but still soft in the middle. Leave to cool slightly, then lift the cookies onto a cooling rack while you bake another batch. Will keep in a biscuit jar for up to 3 days.

Nutrition Facts : Calories 221 calories, FatContent 10 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.12 milligram of sodium

CARROT CAKE COOKIES - DELICIOUS. MAGAZINE



Carrot cake cookies - delicious. magazine image

Fragrant carrot cake meets golden cookies in this delicious mash-up recipe. Spread the carrot, cinnamon and pecan cookies with cream cheese icing and sprinkle with chopped nuts. Looking for a traditional cake? You can’t go wrong with Paul Hollywood’s ultimate carrot cake.

Provided by Jules Mercer

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield Makes about 16 cookies

Number Of Ingredients 16

140g softened unsalted butter
200g soft brown sugar
1 medium free-range egg, beaten
1 tsp vanilla extract
250g plain flour
¼ tsp baking powder
½ tsp cinnamon
45g rolled oats, blended to a coarse powder
125g carrot, finely grated
100g pecans, roughly chopped
Orange zest to decorate (optional)
For the icing
2 tbsp softened unsalted butter
60g icing sugar
180g cream cheese
1 tsp vanilla bean paste (or vanilla extract)

Steps:

  • Heat the oven to 180C fan/gas 6. Line 2 large baking sheets. Use an electric hand mixer to beat the butter and soft brown sugar together until pale in colour. Add the egg, vanilla extract, plain flour, baking powder, cinnamon and ground oats, then mix until combined. Stir in the grated carrot and 50g chopped pecans.
  • Roll the dough into balls the size of walnuts (about 30g each). Arrange 5cm apart on the prepared baking sheets. Press down lightly with your fingers or a fork, then bake for 12-15 minutes until golden brown. Remove from the oven, use a spatula to lift the cookies to a cooling rack and set aside to cool completely.
  • For the icing, mix together the icing sugar and butter until smooth. Add the cream cheese and vanilla and mix well until combined. Spread spoonfuls of the icing on the biscuits. Sprinkle over the remaining chopped pecans and some orange zest, if you like, to serve.

Nutrition Facts : Calories 289kcals, FatContent 16.4g (7.7g saturated), ProteinContent 3.8g, CarbohydrateContent 30.9g (17.1g sugars), FiberContent 1.5g

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