Vegan cookies
Classic egg free recipe
Today we are making vegan cookies or kukis, as they are commonly called.
Our cookies will not differ from the classic version in taste and appearance. As a substitute for eggs, we will use applesauce, which you can make yourself or buy at the store.
Apple puree contains a lot of pectin, which binds foods well and is one of the options for replacing eggs in vegan recipes.
Our cookies will not differ from the classic version in taste and appearance. As a substitute for eggs, we will use applesauce, which you can make yourself or buy at the store.
Apple puree contains a lot of pectin, which binds foods well and is one of the options for replacing eggs in vegan recipes.
Ingredients for 8-10 pieces:
40 g of apple puree
such as baby puree from a store
50 g white sugar
50g brown sugar
70 g vegan butter or margarine
130g flour or gluten free mix
50 g dark chocolate
5 g of baking powder
Vanilla
Salt
40 g of apple puree
such as baby puree from a store
50 g white sugar
50g brown sugar
70 g vegan butter or margarine
130g flour or gluten free mix
50 g dark chocolate
5 g of baking powder
Vanilla
Salt
Step 1:
The first step is to combine the sugar and apple puree in a saucepan. You can take only white sugar, but it is better to use white and brown sugar in a ratio of 1:1, so the cookies will be more fragrant and caramelized.
We put the saucepan on low heat until the sugar dissolves. We only need to completely dissolve the sugar in the puree, not bring it to a boil or boil the syrup.
We do this so that a thin shiny crust appears on the cookies, which usually appears when the egg is combined with the sugar.
The first step is to combine the sugar and apple puree in a saucepan. You can take only white sugar, but it is better to use white and brown sugar in a ratio of 1:1, so the cookies will be more fragrant and caramelized.
We put the saucepan on low heat until the sugar dissolves. We only need to completely dissolve the sugar in the puree, not bring it to a boil or boil the syrup.
We do this so that a thin shiny crust appears on the cookies, which usually appears when the egg is combined with the sugar.
Step 2:
In the meantime, transfer the butter to a tall glass or container. You can use vegan butter or margarine, or make a vegan version of butter yourself.
Pour the sugar and puree mixture into the butter and stir a little so that the butter dissolves. Now beat everything with an immersion blender, thus forming an emulsion that will give our cookies a sugary shiny crust. If you don't have an immersion blender, just give the ingredients a good whisk to combine.
In the meantime, transfer the butter to a tall glass or container. You can use vegan butter or margarine, or make a vegan version of butter yourself.
Pour the sugar and puree mixture into the butter and stir a little so that the butter dissolves. Now beat everything with an immersion blender, thus forming an emulsion that will give our cookies a sugary shiny crust. If you don't have an immersion blender, just give the ingredients a good whisk to combine.
Step 3:
Pour the flour into the container where we will knead the cookies and pour the prepared emulsion. Also at this stage add salt and baking powder.
Mix the dough with a spatula or mixer and add vanilla essence if desired.
When the dough is ready, add the chocolate. Use dark chocolate, which will bring out the contrast with the sweet cookies. You can take chocolate drops, callettes, or you can just finely chop a chocolate bar. Most importantly, remember that when adding chocolate to the dough, the dough should not be hot, as the chocolate may begin to melt before baking.
Pour the flour into the container where we will knead the cookies and pour the prepared emulsion. Also at this stage add salt and baking powder.
Mix the dough with a spatula or mixer and add vanilla essence if desired.
When the dough is ready, add the chocolate. Use dark chocolate, which will bring out the contrast with the sweet cookies. You can take chocolate drops, callettes, or you can just finely chop a chocolate bar. Most importantly, remember that when adding chocolate to the dough, the dough should not be hot, as the chocolate may begin to melt before baking.
Step 4:
Cover the dough with cling film and send it to the refrigerator for half an hour. It is important for us not to freeze the dough, but just to chill it in order to form the cookies later.
After half an hour, we spoon the dough up, roll it into a ball and place it on a baking tray, loosely apart.
Bake at 190 degrees for 9 to 12 minutes.
Baking time depends on the size of the cookies, larger cookies bake longer, smaller ones less.
Cover the dough with cling film and send it to the refrigerator for half an hour. It is important for us not to freeze the dough, but just to chill it in order to form the cookies later.
After half an hour, we spoon the dough up, roll it into a ball and place it on a baking tray, loosely apart.
Bake at 190 degrees for 9 to 12 minutes.
Baking time depends on the size of the cookies, larger cookies bake longer, smaller ones less.
It is important not to overbake the cookies, but to catch the moment when the middle remains a little damp. That way it stays moist and sticky.
If your middles have risen and become dry, then you have baked the cookies longer than necessary.
Cool the cookies on the baking tray for a few minutes, and then carefully transfer them to the table until they are completely cooled.
If your middles have risen and become dry, then you have baked the cookies longer than necessary.
Cool the cookies on the baking tray for a few minutes, and then carefully transfer them to the table until they are completely cooled.