Pumpkin Chocolate Chip Cookies + some updates

Hi! 

It has certainly been a while….

  

But I’m back! And bringing you more recipes and photos of things with a big bite taken out of them.

I’m no longer living in Bangkok (and I miss it EVERY day) but now my everyday struggles take place in a new language…Mandarin! I live in mainland China now, and have for the past year in a “small” city with 4.5 million other people. I have picked up a couple friends along the way…

   
I still love to cook, eat, and travel. And I still hate baked donuts.

So now that that’s settled, let’s get into the cookies.

I don’t know what it is about vegan baking, but it always tastes better the next day. I don’t know if it has to do with using a chemical leavener like baking soda instead of eggs, but it always ALWAYS seems to taste better when it’s not fresh out of the oven and has had at least 8 hours to kind of hang out. I thought this was all in my head until my coworker, who I had not told my theory to told me “hey you know those cookies you made were even better the next day! Weird right?” 

My point is, although you’ll want to eat these fresh out da oven, let em sit overnight or at least for a few hours to get the best result.

P.s. If you’re Instagram savvy, come follow me @darthveganeats !

 

Gloop gloop  
 I took this photo solely for the purpose of showing how cool my measuring cups are   
 
 
Hungry yet? Ha well you’ll have to wait. Trust me!

Recipe: Pumpkin Chocolate Chip Cookies

Makes 2-3 dozen (depending on how much batter you eat)

Ingredients

1 cup brown sugar

1/2 cup white sugar

1 cup pumpkin purée 

1/3 cup flavorless oil (like canola)

1/4 cup coffee

1/4 cup water

2 tablespoons cornstarch

2 teaspoons vanilla

1/2 teaspoon butter extract

1 teaspoon cinnamon (and/or 1 teaspoon pumpkin pie spice)

3 cups flour

1 tsp baking soda

1 tsp salt

1 + 1/2 cups chocolate chips or chunks

Directions

1. Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.

2. In a large bowl whisk together sugars, oil, coffee, water, corn starch, and extracts to a caramel-like consistency. Add in pumpkin, set aside.

3. In a separate bowl mix together flour, baking soda, cinnamon, and salt until combined and no big lumps remain.

4. Slowly add flour mixture to pumpkin mixture, mixing in between. Fold in chocolate.

4. Scoop out batter onto a greased baking sheet or wax paper covered baking sheet by the rounded tablespoon. Leave at least 2 inches in between as they will spread.

5. Bake for 8 minutes. Let sit for 5 minutes, then move with a spatula to cool on a wire rack or wax paper. Repeat until all your cookies are baked. Finished!

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Cinnamon Roll Sugar Cookies

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Cinnamon rolls + cookies.

While these cookies are cuties, they don’t taste exactly like cinnamon rolls.  That would’ve involved some yeast, and multiple rises, and lots of fuss.  They taste more along the lines of snicker doodles, but they’re still so, so good.  The glaze adds a little bit of sweet crunch, and you can still pull them apart from the outside just like the breakfast treats.

The dough, like most sugar cookie dough, is a little finicky.  So it doesn’t crack or stick to the counter, it’s best to work with it while it’s really, really, cold.

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Vegan Cinnamon Roll Cookies

Ingredients:

Cookie Dough:

3/4 cup powdered sugar

1/2 cup vegetable shortening

3 tbsp non-dairy milk

1/2 tsp vanilla extract

1/2 tsp butter extract

1 and 3/4 cups flour

1 tbsp cornstarch

1/2 tsp baking soda

Cinnamon-sugar Filling:

1/4 cup brown sugar

1 tsp cinnamon

Glaze:

1/4 cup + 2 tbsp powdered sugar

2 – 3 tsp non-dairy milk

Directions:

1. In a medium bowl, mix together shortening, non-dairy milk, vanilla, and butter extracts.  Stir in powdered sugar.    Add in flour, cornstarch, and baking soda and stir until combined and a ball forms.  Cover the dough in plastic wrap and place in the refrigerator for at least an hour.

2.  Sprinkle flour on a clean surface.  Remove the dough from the fridge and roll out into a rectangle about half an inch thick.

3.  Combine the cinnamon-sugar ingredients in a small bowl and sprinkle over the rectangular dough.  Tightly roll up the dough and wrap with plastic wrap.  Place back in the fridge for an hour.

4.  Preheat oven to 180°C (350°F).

5.  When dough is cold, take the roll out of the fridge.  Using a sharp knife, cut every half inch to make the cookies.  Place on a greased cookie sheet and bake for 8 – 10 minutes.

6.  When cookies have cooled, mix together powdered sugar and 2 tsp of non-dairy milk.  Add one more tsp if you prefer a thinner glaze, or keep as is for thicker.  Using a fork or spoon, drizzle the glaze over the cookies.  Once the glaze sets, you’re finished!

Double Chocolate Peanut Butter Cookies (vegan)

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Peanut butter is expensive here.  Like seven dollars a jar expensive.  That being said, I don’t get in as many pb & js as I’d like, but such is life.  When we do buy peanut butter, it’s a real treat.  …And the jar is usually demolished within 48 hours.  Is this a good time to mention that peanut butter is NEVER used in Thai cooking?  Most Thais don’t know what it is, and the few that I’ve known that did know hate it.  While living in rural Thailand, my boyfriend made some of his neighbors’s children a peanut butter sandwich, and they spit it out, saying it was bland and salty (the ultimate insult for food in Thai).

As I am not a Thai child, I could not resist picking this up at Tesco:

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It is SO GOOD.  And vegan too!  This jar didn’t last very long.  There were spoons involved.  It wasn’t pretty.

IMG_4338We had a hunch these would quite delicious in cookie form (they are).  They aren’t the most glamorous of cookies but they sure are yummy.  If you can’t get your hands on chocolate peanut butter, there are many tutorials and recipes online on how to make your own.  Or classic peanut butter would work just fine too!

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IMG_4345this bitten cookie is brought to you courtesy of my buck teeth

Recipe

makes 20 cookies

Ingredients:

3/4 cup chocolate peanut butter (or classic peanut butter)

1/3 cup vegetable shortening

3/4 cup sugar

1/2 cup + 2 tbsp coconut milk (or whatever non-dairy milk you prefer)

1 tsp vanilla extract

1/4 tsp salt

2 cups flour

1 tsp baking powder

1/2 cup chocolate chunks or chips

Directions:

1. Preheat oven to 180°C (350°F) and lightly grease a cookie sheet.

2.  Mix peanut butter, shortening, sugar, coconut milk, vanilla extract, and salt in a bowl until smooth (no shortening lumps!)

3.  Add flour and baking powder and stir.

4.  Fold in chocolate chunks.

5. With your hands, make small balls of dough, gently flatten, and place on the cookie sheet, about 1 – 2 inches apart (they don’t spread too much).

6.  Bake for 10 – 12 minutes or until tops start to get crackle-y.  Let cool before removing from baking sheet.  Finished!

Source: Adapted from The Vegan Zombie

Chocolate Chip Cookies (vegan)

I’ve been hesitating posting this for a while…does the internet really need another chocolate chip cookie recipe?

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Okay.

I’ve been tinkering around with this recipe for a while now, and I think I’ve finally got it.  I don’t know really know what to say about these other than they taste like a chocolate chip cookie should.  And that’s all I really want out of a cookie anyway.  Continue reading