Delicious chocolate chip cookies, vegan style.
In this recipe, the apple sauce replaces the butter and egg, which makes these cookies a lot lighter and lower in calories 😉
- 120g of peanut butter or hazelnuts butter or grilled almond butter or, whichever you prefer, all are good…
- 1/2 tsp bicarbonate of soda + 1 big pinch of salt
- 3 tbsp of apple sauce (unsweetened) + 100g of brown sugar + 1 sachet of vanilla sugar
- 140 g of gluten-free flour (Mix C pâtisserie Schaer ) / Or 50g of rice flour + 50g of lupine flour + 50g of corn flour
- 50 g of chocolate chips and / or 50 g of pecan nuts, hazelnuts or walnut if you like nutty cookies
Preparation : Pre heat the oven to 180°c /356F°. In a bowl add the flour, bicarbonate, salt, sugar, vanilla sugar and the apple sauce, mix well. Add the peanut butter (or almond or hazelnut butter) and mix thoroughly with a wooden spoon. Add 2 or 3 tbsp of water to make the mixture more sticky if it is too dry, and then fold in chocolate chips and/or nuts. Mix again, and make little balls that you then place onto your baking tray covered with baking paper. Gently pat them down.
Baking : To get some really soft and chewy cookies, cook only for 12/14 minutes at 180°C/356 F° until light goldsoften brown but the top is still a bit soft (12 min if you made small size cookies and 14 min if they are bigger) .. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
ps : I do not have any baking paper left so I used foil this time..
Fudgy vegan brownie .
Also in this recipe, the apple sauce replaces the egg and butter for a melt in the mouth, and delicious brownie that is 100 times less rich as the “normal” one…
- 200g of dark chocolate ( 100g of 70% chocolate + 100g of 60% chocolate)
- 7 tbsp of apple sauce (unsweetened)
- 75 g of walnuts + 75 g of pecan nuts
- 80 g of brown sugar + one sachet of vanilla sugar + 1 big pinch of salt
- 50 g of gluten-free flour (Mix C pâtisserie Schaer) Or 30g rice flour + 10 g lupine flour + 10 g of corn flour
Preparation : Pre heat the oven to 150 °c / 320°f. In a pan melt the chocolate with two tbsp of water. Set aside.(Optional : brown the walnuts and pecan nuts lightly in the pan. Leave to cool). Mix the flour, brown sugar, vanilla sugar, salt, and the apple sauce in a large bowl. Add the melted chocolate. Mix well and add the walnuts and pecan nuts. Add the mixture into an ungreased rectangular shape oven dish.. The brownie should be quite thick in order to be soft and chewy ( my Ikea dish is 18 cm by 13cm)
Baking : Cook for 20/25 minutes at 150 °c / 320°f. Do not overcook if you want a chewy brownie : a skewer inserted in the centre comes out with very moist and a bit creamy crumbs clinging ! Once removed from the oven, leave to cool and then place in the fridge. To eat the day after ( and cold) it is even better.. Good to know : you can cut the brownie into quarters and store it in the fridge, they’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.
The best no-butter Brookie :
Brookie Bars are the ultimate sweet treat .. a combination of my two favorites : brownies and chocolate chip cookies into one mouthwatering dessert .. But once again, if i follow the real and fatty recipe, my booty won”t like it.. And to appreciate this killer treat without any guilt, i used my own cookie and brownie recipes to bake a vegan and healthier version …
Preparation : So to to try this delicious US recipe in a guilt free way you can basically add the brownie layer (recipe 1) into a rectangular dish, and add the cookie layer (recipe 2) on top.The better if you can fill the whole pan though even if it is quite hard to work with the cookie dough because it’s sticky.. Pour the remaining brownie batter covering everything (especially the gaps). I used my Ikea dish is 18 cm by 13cm but you can also use some mini tin or some small muffins cups to get mini brookies .. Just make sure you choose a tin with edges big enough.. The brookie needs to be quite thick in order to be chewy..
Baking : Cook for 30/35 minutes at 150 °c / 320°f.. Check at 20 to 23 minute mark for doneness. Do not overbake, and adjust the baking time if you used mini pans or cups.. 15/20 min will do.. Use a cake tester, skewer or toothpick for doneness (it should come out with very moist and a bit creamy crumbs clinging , we don’t want it to become cakey). Once removed from the oven leave to cool and then place in the fridge. To eat cold the day after, cut into squares with a nice cup of tea, chaï tea latté or coffee, so good !!!
Good to know : you can cut the brookie into quarters and store it in the fridge, they’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Et voilà … we’re ready for desert 😉
