Yes. That tittle up there is 101% true.
Vegan or not, these are my favorite cookies on Earth. Oh well, not only mine. My family and friends happen to love them as well. They got such rave reviews every time I make them… which happens like every week here. These are too good not to eat them all the time.
Trust me. Not lying here. These are buttery without the butter, with a melt-in-your-mouth texture and a slight crisp… and flavor wise? Best. Thing. Ever. I use real vanilla beans here, so you know these gotta be great.
Don’t judge them by their looks. You’ll likely think these are on the uglier side, but I prefer to call them “””rustic cookies””” in order not to hurt their feelings. Oh well, unlovely as they look: they’ll win you over at the first bite.
I know that my hideous pictures aren’t helpful here… I tried to take some of those lovely vintage-looking dark photos, you know, pretending I’m a decent photographer or something… And look what I got. It seems as if a 3-year-old had got my camera and took the pics himself. Terrible, I know. I’ll just have to keep on trying, right? Practice makes it perfect, they say.
I really do wish these looked as good as they are, because I don’t want any of you to miss them. They’re nothing like a cookie you’ve had before, believe me. I based this recipe off a popular Spanish one, so they’re a bit different from an all-butter and sugar traditional cookie.
(((And by different, I mean better)))
They’re also a tad healthier since there’s almond flour and some whole wheat in place of the white stuff. Vanilla beans do a phenomenal work adding sweetness, so you get to cut down on the sugar. Moreover, I used oil instead of butter, meaning that these cookies are cholesterol free. How cool is that??
Let me tell you about the best part now:
NO. CHILLING. TIME.
You read that right: you could be eating a warm cookie in less than one hour straight! *highfive*. I love how chilled cookies come out, so tall and puffy, but I hate the part where I have to wait hours to put the cookies into my mouth. Usually, when I crave cookies I go into an “EAT ALL THE COOKIES” mode and I get so hangry until I get them. Which means that no one should be near me before I get the darn cookies.
But these ones? Cookie bliss in minutes. Which means that I’m happy and I don’t feel like biting someone’s head off. Which it’s cool, because if I walked around biting people’s heads off, I’d probably end up in prison… and I don’t think they have these cookies in prison.
Cookies = cool.
No cookies => prison => not so cool.
I mean, not cool at all. You’d better bake these cookies now 😉
- 430 grams all purpose flour
- 130 grams whole wheat flour
- 170 grams almond flour
- 170 grams white sugar
- 80 grams brown sugar
- 2 tablespoons vanilla sugar
- 300 grams neutral oil
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- seeds from 4 vanilla beans
- 1/2 cup chocolate chips
- Mix all of the dry indredients in a bowl, stir in oil and vanilla beans' seeds and mix with a wooden spoon until combined.
- Form balls and place in a silicon mat. These do not spread in the oven, so press the cookies before baking them until they have the shape you want them too. If you make balls, they'll bake as balls! So press them.
- Bake at 180ºC (375F) for 15-18 minutes or until golden. If you see they're a bit pale after that time, turn on the broiler and bake for one minute longer.
- Let them cool before you eat them!
- Don't worry about using so many pricey vanilla beans - once you scrape out the seeds, you can use the pods to make homemade vanilla extract. Just soak them in vodka for a couple of months!
- You can halve the recipe if you wish... this one makes a lot! Although you'll likely want them all, since they keep very well in a metal tin.
- I used safflower oil here. I know it's not as healthy as olive oil, which makes lovely cookies but unfortunately kills the vanilla flavor. Please, use neutral oil: canola, safflower, etc... are nice options.
I’d like to ask you a favor now, guys. I’ll be very very very busy next week (secret code for, you guessed it, biochem exam) and I don’t think I’ll get round to cook and shoot stuff. Would any of you like to guest post here next week?
Know that if we read and comment on each other’s blogs, I automatically consider us bff’s so yeah, I’ll probably adore you to guest post here.
I’ll return the favor once exam’s week is over if you want me to.
Thanks, and have a nice day!