1 batch of Bailey’s Vegan Cookies

Ingredients:

  • 3/4 cup (170g) Nuttelex or vegan butter (in a pinch, coconut oil), room temperature

  • 3/4 cup (150g) packed dark brown sugar

  • 1/4 cup (50g) granulated white sugar

  • 1 flax egg (1 Tablespoons ground flax, 3 Tablespoons water)

  • 2 teaspoons vanilla extract

  • 1 cup (125g) all-purpose flour (spoon & levelled)

  • 1 cup (125g) bread flour (spoon & levelled)

  • 2 teaspoons cornstarch

  • 1 teaspoon baking soda

  • 1/2 teaspoon cooking/kosher salt

  • 1 and 1/4 cups (225g) chocolate chips or chopped chocolate

Directions:

  1. Prepare your flax egg by mixing flax and water in a small bowl and allowing to sit for 10-20 minutes until raw egg consistency.

  2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in colour. Mix in flax and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. Slowly mix into the wet ingredients by hand with a rubber spatula until just combined. Do not overmix, this will stretch the gluten and create a tough cookie. Add the chocolate chips and gently fold through until evenly distributed. Cover dough and chill for at least 1 hour and up to 3 days. The longer it chills the better the texture and more flavoursome the cookie dough will be.

  3. Preheat oven to 175°C. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

  4. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls flattening slightly and placing onto baking tray. (Optional: sprinkle a tiny pinch of salt on top of each cookie)

  5. Bake for 10-11 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Enjoy!




2 batches of Bailey’s Vegan Cookies

  • 1 and 1/2 cups (340g) Nuttelex or vegan butter (in a pinch, coconut oil), room temperature

  • 1 and 1/2 cups (300g) packed dark brown sugar

  • 1/2 cup (100g) granulated white sugar

  • 2 flax eggs (2 Tablespoons ground flax, 6 Tablespoons water)

  • 4 teaspoons vanilla extract

  • 2 cups (250g) all-purpose flour (spoon & levelled)

  • 2 cups (250g) bread flour (spoon & levelled)

  • 4 teaspoons cornstarch

  • 2 teaspoons baking soda

  • 1 teaspoon cooking/kosher salt

  • 2 and 1/2 cups (450g) chocolate chips or chopped chocolate

3 batches of Bailey’s Vegan Cookies

  • 2 and 1/4 cups (510g) Nuttelex or vegan butter (in a pinch, coconut oil), room temperature

  • 2 and 1/4 cups (450g) packed dark brown sugar

  • 3/4 cup (150g) granulated white sugar

  • 3 flax eggs (3 Tablespoons ground flax, 160 ml water)

  • 2 Tablespoons vanilla extract

  • 3 cups (375g) all-purpose flour (spoon & levelled)

  • 3 cups (375g) bread flour (spoon & levelled)

  • 2 Tablespoons cornstarch

  • 1 Tablespoon baking soda

  • 1 and 1/2 teaspoons cooking/kosher salt

  • 3 and 3/4 cup (675g) chocolate chips or chopped chocolate

4 batches of Bailey’s Vegan Cookies

  • 3 cups (680g) Nuttelex or vegan butter (in a pinch, coconut oil), room temperature

  • 3 cups (600g) packed dark brown sugar

  • 1 cup (200g) granulated white sugar

  • 4 flax eggs (1/4 cup ground flax, 3/4 cup water)

  • 2 Tablespoons and 2 teaspoons vanilla extract

  • 4 cups (500g) all-purpose flour (spoon & levelled)

  • 4 cups (500g) bread flour (spoon & levelled)

  • 2 Tablespoons and 2 teaspoons cornstarch

  • 4 teaspoons baking soda

  • 2 teaspoon cooking/kosher salt

  • 5 cups (900g) chocolate chips or chopped chocolate



White Choc Cranberry Cookies

  • 3/4 cup (170g) Nuttelex or vegan butter (in a pinch, coconut oil), room temperature

  • 3/4 cup (150g) packed dark brown sugar

  • 1/4 cup (50g) granulated white sugar

  • 1 flax egg (1 Tablespoons ground flax, 3 Tablespoons water)

  • 2 teaspoons vanilla extract

  • 1 cup (125g) all-purpose flour (spoon & levelled)

  • 1 cup (125g) bread flour (spoon & levelled)

  • 2 teaspoons cornstarch

  • 1 teaspoon baking soda

  • 1/2 teaspoon cooking/kosher salt

  • 3/4 cup (135g) white chocolate chips

  • 3/4 cup (105g) dried cranberries

 
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©2019 by Bailey Donovan Glass.