Chocolate chip cookies et. al.
The base for these cookies is basically this recipe from Betty Crocker (I'd like to point out that this website is not and never will be monetized) so feel free to just make that recipe. You'll miss out on our personal variations though: matcha cookies and pumpkin cookies. The baking time will seem short and when you take the cookies out of the oven they will be gooey, but they will cool down and stick together. What I'm saying is trust me on the 11min. (Except don't do that and stick a knife in to make sure they're not actually raw. Your oven is different.
The Basic Cookie
- 1 1/8 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup or 125g of (vegan) butter
- 3/4 cup sugars: use equal amounts regular and brown
- ~50ml (plant) milk or 1 egg
- 1 tsp vanilla extract
- Chocolate chips and nuts as desired
Mix together the Dries, then mix together the Wets, then gently combine and add the nuts and chocolate chips. Refrigerate for ~30min, then scoop onto baking sheet with ample space and bake at just under 180°C/360°F for 11min.
Pumpkin Cookies
For this I recommend you make your own pumpkin puree for 10x more flavor. See my recipe.
- 1 1/8 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup or 125g of (vegan) butter
- 3/4 cup sugars: use equal amounts regular and brown
- ~1/2 cup of pumpkin puree
- 1 tsp vanilla extract
- Chopped walnuts
Mix together the Dries, then mix together the Wets, then gently combine and add the nuts. Refrigerate for ~30min, then scoop onto baking sheet with ample space and bake at just under 180°C/360°F for 11min.
Matcha Cookies
A cooking grade matcha is probably fine here, but I don't typically have that around so I use fancier stuff. Oops.
- 1 1/8 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp matcha (the more the tastier)
- 1/2 cup or 125g of (vegan) butter
- 3/4 cup sugars: use equal amounts regular and brown
- ~50ml (plant) milk or 1 egg
- 1 tsp vanilla extract
- Chopped and lightly toasted hazelnuts
Mix together the Dries, then mix together the Wets, then gently combine and add the nuts. Refrigerate for ~30min, then scoop onto baking sheet with ample space and bake at just under 180°C/360°F for 11min.
