Leaning tower of cookies

Admitted, when a recipe is promoted as “vegan”, I immediately become sceptic. I am not a vegan, and think it’s a bit unfortunate that it is easier to find a vegan cake recipe than an eggless one. Of course, I don’t have anything against vegans and vegan food in general, but I often find that vegan pastry contains replacement products that are unnecessary for egg-allergics. I have previously tried to make vegan cakes before by e.g. replacing the oil with butter. But as cakes are vulnerable to such drastic changes, this has rarely worked well.

Cookie-røreCookies in the making

Cookie-batter

However, I (or rather, my mother) discovered this recipe last week in Frie Kaker, and since then, the cookies have been made no less than 4 (!) times. They are sooo tasty – just as sweet, salty and chocolatey as cookies should be. We have tried different variations during this time. One batch with butter and chocolate, one batch with grape seed oil and chocolate, one batch with soy oil and chocolate and lastly one with soy oil and cranberries. And, to my surprise, the cranberry-cookies were better than ANY of the chocolate cookies (and this is quite an admission for a die-hard chocolate fan who frequently checks blogs such as this to torture herself after lunch).

Cookies, chocolate vs. cranberry

Cranberry cookies to the left, chocolate cookies to the right.

I am sure this recipe can be varied infinitely. I have thought of adding dried apricots or raisins to the cranberry-cookies or making triple chocolate cookies with white, milk and dark chocolate.

For approximately 10 cookies (depending on size):

50 g chocolate or cranberries (for the cookies to be vegan, the chocolate must be milk-free)

zest of 1/2 orange

50 g oil (again, I used soy oil, because it is neutral in taste, but canola oil and butter can also be used)

75 g sugar (white or brown)

75 g orange or plum jam (clump-free)

150 g wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon (optional)

Heat oven to 180℃. Chop the chocolate or cranberries and set aside. In a large bowl, stir oil, sugar and jam well. Add the dry ingredients to the mixture, and mix thoroughly until the dough is solid and free of cracks. Lastly, add the chocolate or cranberries.

Divide the dough into 10 pieces (or more/less, depending how small/large you want the cookies). Roll the pieces to round balls and gently press each ball flat together using your palms. (The cookies don’t expand much in the oven.) Let bake for 10 minutes or until the cookies look golden.

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