- Paperback: 308 pages
- Publisher: Skyhorse Publishing; Reprint edition (June 7, 2016)
- Language: English
- ISBN-10: 1510700021
- ISBN-13: 978-1510700024
- Product Dimensions: 7.3 x 0.8 x 7.4 inches
- Shipping Weight: 1.5 pounds (View shipping rates and policies)
- Average Customer Review: 4.7 out of 5 stars See all reviews (8 customer reviews)
- Amazon Best Sellers Rank: #847,794 in Books (See Top 100 in Books)
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The Vegan Cookie Connoisseur: Over 120 Scrumptious Recipes Made with Natural and Simple Ingredients Paperback – June 7, 2016
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A must-have for vegans and non-vegans alike . . . I recommend it to anyone who wishes they were eating a cookie right now.”Natalie Slater, BakeandDestroy.net
Never again will you have to choke down another dry, bland vegan cookie! Kelly Peloza has concocted a veritable bible of every sort of bar, square, cut-out, drop cookie, and everything in between, and not one will disappoint.”Hannah Kaminsky, author of My Sweet Vegan, Vegan a la Mode, and Easy as Vegan Pie
Cute and creative cookies form a cute and creative girl! Kelly Peloza makes cookies you will crave.”Isa Chandra Moskowitz, author of Vegan with a Vengeance and Veganomicon
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Top Customer Reviews
Astound your friends! Convert the devoted carnists (or just don't tell them) and slowly save the world from the cruelty inherent in egg and dairy production.
Seriously these cookies are amazing. My favorites are the coffee laced one, the chewy spiced one, and the banana one. Chocolate chip recipes are good too, but since opinions vary soo widely on what the optimal chocolate chip cookie looks, feels, smells and tastes like, you'll have to experiment to get them the way you want.
The gluten free chocolate chip recipe is actually pretty sweet. The no-bakes are too convenient also, you can make them in a rice cooker with zero effort every day and will get hella fat if you don't heed this warning!
TWO IMPORTANT TECHNIQUES NOT TOUCHED UPON IN DETAIL
No omissions, these, both are relatively recent knowledge to the general cooking public, and would be undue stress and complication to place on novice bakers:
1) If you mix up your dough the day before, let it sit in a tupperware overnight in the fridge, magic happens. Something about the flour being ableto uptake more of the oils and liquids, you get caramelization of the not-raw-sugar carbohydrates or something and somehow the flavor profile gets much more broad and all the main notes go deeper. Seems to improve texture too! I'm not sure why the rest time doesn't kill the leavening agents but it doesn't, though the rise *is* affected and you may have to compensate.
I do this with every recipe I have the patience for, it is truly the only way to make next-level cookies. Remember, with no eggs or dairy, risk of spoilage is basically nil over a day's time.
2) A newfangled but *extremely* effective and versatile vegan-egg-replacement is "aquafaba." Don't shoot me, but it is most simply described as the watery solution that comes with the garbanzo beans in a can of garbanzo beans. It works, I prose you, about 2-3Tbsp of that stuff per "egg" called for. Depending on how much it has been reduced from water to the thicker brine, you may have to adjust the final moisture content a bit. You can also make your own by making your own beans, though I have found it difficult to get the viscosity and behavior quite where it wants to be.
But, if you use it as directed, aquafaba is the best egg-sub around. My opinion, but you can look it up, and if you try it I bet you'll agree. So easy!