I’m a cookie monster. That is, I can slay a packet in seconds flat but creating them is another story altogether. Somehow I have the motivation to make layered cakes, baklava and even chutney from scratch, but cookies are terrifying? Well, quirks and what not. Or laziness. Either way, it’s holiday (is my gloating getting to be a bit much? :D) so I have no excuses. Cookies for everyone!I know most people will wonder what business someone in the southern hemisphere has drinking so much coffee, because I melt after a cup, but it’s worth every sip. Also, an excuse for cookies 😀 We have the fans going on non-stop though, so it’s all good. These cookies are nice and dense, so you can eat a few and feel like something actually happened, as opposed to those airy store-bought cookies that just puff in your mouth and melt away. Of course, no judgement if you eat half the batch all at once, especially nice and toasty out the oven.
Ingredients (makes 20):
- 1.5 cups flour (I used rye)
- 1/2 cup sugar of choice
- 1 TBSP sweet molasses or agave
- 1 tsp baking powder
- 1 tsp each of cloves, aniseed
- 2 tsp cinnamon
- pinch black pepper
- pinch salt
- 3 TBSP aquafaba (bean brine, or replace with a flax or chia egg))
- 3 TBSP coconut oil
- 1/2 cup non-dairy milk
- ¼ cup dried blueberries
- 3 droppers NuNaturals Liquid Stevia Orange flavour
- Optional: orange zest
- Mix the sugar and the wet ingredients in a small bowl.
- Mix dry ingredients in a large bowl, then add in wet and mix with a spoon and then with your hands to form a large ball.
- Place in the fridge for 30 minutes to chill.
- Preheat the oven to 200C and line a baking tray.
- Roll out 1 TBSP-sized batter balls and press down with a fork.
- Bake for 11 – 12 minutes: they will come out looking slightly undercooked.
- Let the cookies cool for 10 minutes before transferring to a wire rack and cooking completely.
- Optional: dip the bottoms or sides in homemade or melted chocolate and optional orange zest.
Nom nom! At some point I had to donate these to my in-laws since there was way too much holiday food in the house, but of course they are done so quickly in the oven that they’re on my baking plan for the week. They’re soft enough that you can shove some nice-cream or frosting in between and make a cookie sandwich: blueberry, spiced… whatever floats your boat. And since it’s the new year and we’re starting all fresh and stuff, I thought I’d share my favourites from last year, since I want to explore strange new food worlds this year, so it’s kind of nice to look back, pack it up, and march on forward.
(L-R per row)
Veggie brownies (GF)
Keep in mind it’s also Veganuary! If you’re an omni or vegetarian, why not try a splash of veganism for a month?