Gift Cookie Mix

This was a Christmas gift recipe we developed to give out as presents. We wanted to make a cookie mix of our own, but also wanted to make sure that the receiver of the gift would have no need to add any non-vegan items in the recipe. We also wanted to be able to pack up everything needed for baking a batch of cookies, so no refrigerated items could be included. That’s when I started thinking about coconut cream; it’s canned, and has enough fat in itself to avoid the addition of margarine or oil. After a few trial batches, we managed to make wonderfully tasty cookies that were soft on the inside and crispy on the outside, with a hint of the coconut flavor and just enough fat to get the right texture.

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Obviously, coconut milk is not the most healthy ingredient, and it pretty much is the only source of saturated fats for vegans. On the other hand, non-vegans eat saturated fats all the time, and one batch of these delicious cookies won’t change that. What it could change is the attitude toward vegan baking as difficult and dubious, we hope. And, most importantly, home-made gifts are the best even without any health-related or ideological motivations!

Cookie mix ingredients:

  • 2 dl wheat flour
  • 1 and 1/2 dl spelt flour
  • 1 dl granulated sugar
  • 1/2 dl raw cane sugar
  • 1 tablespoon & 1 teaspoon vanilla sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons egg replacer powder (we have NoEgg brand)
  • 1 dl nuts (we had cashews and walnuts), chopped
  • 100 g dark vegan chocolate, chopped

Also needed:

  • 2 dl coconut cream (1 small can)

First, we chopped the nuts and chocolate. Then we combined the cookie mix ingredients in a small bowl, and then poured them in zip lock bags. We mixed just one batch at a time to make sure that the proportions would be right. Then we stapled a label with instructions on how to make the cookies on the cookie mix bag, and gift-wrapped it with a can of coconut cream.

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Instructions on how to make the cookies:

  1. Preheat the oven in 190 degrees Celsius and cover two baking sheets with baking parchment.
  2. Pour the cookie mix ingredients in a bowl.
  3. Open the coconut cream can and stir with a teaspoon until smooth.
  4. Pour the coconut cream in the bowl with the cookie mix and mix with a wooden fork. Only mix just enough to incorporate everything, don’t overmix.
  5. Use a little more than a tablespoon of the dough per cookie. You can round the cookies at the edges, but there’s no need to flatten them before baking. There should be about 9 cookies on each cookie sheet.
  6. Bake the cookies one sheet at a time, in 190 degrees Celsius, for about 12 minutes. These cookies shouldn’t get browned on top, only slightly on edges and in the bottom – this way they’ll be more yummy.
  7. Remove the cookie sheet from the oven and place the cookies to cool on baking parchment or a cooling rack, with the help of a cheese-cutter, a cake server, or a thin spatula. The cookies will be soft straight out of the oven, but their surface gets crispy when cooled.
  8. Enjoy!
  9. If you have leftover cookies, store them in an air tight plastic bag (in the cookie mix bag, for example).

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One of our unsuspecting testers enjoys her tea with cookies.

3 Comments


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