An E-Book! I'm so happy to say that I now have an e-book for you with ten brand new, exclusive recipes! To celebrate, I'm sharing one of the recipes from the book and hosting a giveaway - see below to enter. If you don't want to worry about a giveaway and want your copy right now, go here!
If you're looking for some new healthy comfort food recipes that can become part of your weekly rotation, this book is perfect. They're easily adaptable, and great for busy people, with minimal prep time and dishes. I really wanted to share a bundle of recipes that I make regularly in the hopes that you might, too, and make it worth your while to pay for the recipes. There's a mix of breakfast, snacks, mains, and a couple desserts in the e-book, and it costs less than a cup of coffee (and helps pay my rent!). There are three copies to be won here and another one available through a separate giveaway on my instagram.
It was a little tricky deciding which recipe to share from the book. Every single recipe is one that's a staple in my home (that's why it's called plant based comfort food!) and I love all of them. I thought about sharing the cover recipe, a grain-free chocolate hazelnut brownie that blows my socks off, or the quick seed bread that's an awesome alternative to yeasted bread. Or a main, like the creamy red lentil soup that I make almost weekly. I ended up with this one because I think it's the recipe that took me the longest to get just right - almost two years! The book I wrote it in is now permanently open at this recipe, and it's all scratched up with revisions.
These cookies are dairy, egg, and refined sugar free, and you don't need to mess around with flax eggs or any of that time consuming nonsense. They use spelt flour, coconut oil, and coconut sugar for a buttery, caramel-like flavour and have that perfect chewy centre and crisp edge. These cookies are my go-to for any sweet craving, and Graham goes nuts for them. We'll easily it a batch in one day (by we I mostly mean me. Zero self control) but they freeze spectacularly and taste great right out of the freezer, too. The original incarnation of these cookies was with olive oil and topped with sea salt, which I know is a little more refined, but who needs that shit with cookies.
Although it's a simple recipe, there are a couple of things to keep in mind for exact results. If you change some of the ingredients, the outcome will be slightly different - think puffier, or less crispy, for example. I recommend using full-fat coconut cream, taken from the top of a can of coconut milk, because it makes the cookies chewier and less fluffy. Other non-dairy milks result in a more cake-like cookie. That's the big one. I know it's more sugar than I usually use in the recipes I share, but it's simply not that good without it, and you lose the crispy edges. Go for it, and just don't eat the whole batch in one sitting. And maybe walk a little further to make up for it. Using coconut oil instead of an oil that's liquid at room temperature also makes the cookies chewier.
These cookies are vegan, but I guarantee that if you feed them to non-vegans, they'll never know. My parents, in-laws, extended family, and friends have all demolished these cookies and asked for more. Seriously, two years of extensive testing. I 100% promise that these are excellent.
Get your copy of Plant Based Comfort Food now!
Classic Chocolate Chip Cookies
Makes a dozen
1 1/2 cups light spelt flour*
3/4 cup coconut sugar
1/3 cup chopped dark chocolate or chocolate chips
1/2 teaspoon vanilla powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/2 cup coconut oil, melted
3 tablespoons coconut cream, from the top of a can of coconut milk
2 tablespoons maple syrup
1. Preheat the oven to 190C / 375F and grease or line a baking sheet.
2. In a large mixing bowl, stir together the dry ingredients, including the chocolate.
3. In a smaller bowl, whisk together the coconut oil, coconut cream, and maple syrup. Make sure the coconut oil is no longer warm, and then pour the mixture over the dry ingredients and stir to combine.
4. Measure out about two tablespoons of dough for each cookie, 6cm apart on the baking sheet. Press each cookie down slightly with the palm of your hand.
5. Bake the cookies for 8-10 minutes, then remove the pan from the oven and let the cookies cool for 10 minutes before removing from the pan and cooling fully on a rack. They'll keep for 3-4 days in a sealed container on the counter, and freeze well.
1. I have made this recipe with all-purpose flour, and it turns out fine. If that's what you have, then go ahead and use it in place of the spelt.
2. Substitutions in this recipe can have very different results, especially in how much the cookies spread. See above for further information.
The giveaway is now closed! Thanks to all who entered, and congratulations to Donna, Amy, and Janice for winning copies!
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