The other day, my dad bought me new vegan cookbooks and one of them is all about cookies! It’s ”THE VEGAN COOKIE CONNOISSEUR” by Kelly Peloza.you can find her on facebook HERE I will never have too many cookbooks, hahahha! I get rid of many but still have tons, my husband is always joking about the fact that I have a large bookshelf just for my cookbooks in my living room..hey, I love books, it’s not my fault
What an awesome book!!! I let my husband decide which recipe he wanted me to make first and the one he chose was ”Soy Milk’s favorite cookies” (page 112). Good choice, hehe! I made some changes in the recipe, but still, the idea is not from but from this incredible book! (For all the Canadians.. it was 5$ online at Chapters/Indigo) I changed the amount of each ingredients, used almond milk instead of soy, add more vanilla and less shortening into the filling because I found the taste of the shortening way too intense. but after my changes I was very satisfied. Over all the recipe from the book is awesome. I cannot wait to try more.. My husband was happy, my big girl ate almost all the plate when I turned my back, hahaha! Damn!!! I think I’ve only ate 2! hahahaha!
12-16 medium size ”sandwich” cookies
* 1/4 cup vegetable shortening
* 2 tablespoons + 2 teaspoons margarine
* 1/2 cup sugar
* 1 1/2 tablespoons pure maple syrup
* 3 tablespoons unsweetened almond milk
* 3/4 teaspoon pure vanilla extract
* 1 cup + 3 tablespoons flour
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 1/3 cup + 1 tablespoon pure cocoa powder
* 1/4 cup + 1 tablespoons vegetable shortening
* 1 1/4 teaspoon pure vanilla extract
* 1 1/2 cups confectioner’s sugar, sifted
* 1 tablespoon unsweetened almond milk (or a little more)
* Preheat oven 325′F
* In a large bowl, cream the margarine, shortening and sugar together until the mixture is smooth. Add the almond milk, maple syrup and vanilla. Blend well.
* In another bowl, combine flour, salt, baking soda and cocoa powder. Sift in the first mixture (the liquid one) in few shoots, mixing well between each additions. The dough will be kind of stiff.
* Roll the dough into a log (the size you want, mine was not that big since I wanted cookies around the real size of oreo cookies, heh) , wrap it and freeze it for 15-20 minutes. Slice into 1-4 inch thick slices. (In the book it was 1/8 inch, but It was not thick enough for me). Place the cookies on a parchment-lined baking sheet (or non stick baking sheets)
* Bake for 8-9 minutes. (the first batch took 9 minutes, the second one right after took 8 minutes), Be careful not to overcook! The will be ready when the cookie is firm but not hard as rock. Remove from the oven and let them cool on a cooling rack.
* Now’s the time to do the filling. In a bowl, mix the shortening, vanilla, almond milk and the confectioner’s sugar. (She said not to add liquid but I did, and my cookies didn’t turned out to be soggy or not crisp. they were perfect!). Set aside (on the counter) until the cookies had cooled enough.
* To assembly the cookies just spread some filling on half of the cookies (the other half is for the tops), then put on the top cookie.
You’ll see they will not last long in your kitchen, hahahahha!!