Type of dish : cookie
Level of difficulty : easy
Mood : so so…
Still in a quest for a warm up. Preparing to make cookies for upcoming Ied.
Curious to try vegan cookies. Lucky me I found this recipe in one of my fav blog. The original is in vanilla flavor, I chose chocolate.
1 cup powdered sugar
1 cup canola oil
1/4 cup coconut milk
1/8 tsp salt
1 tsp mocca essence (optional)
2 1/2 cup all purpose flour (replaced 2 tbsp with cocoa powder)
2 tbsp corn starch
Preheat the oven 180 degree C. Line cookie trays with parchment paper.
Sift AP flour, cocoa powder and corn starch. Set aside.
With electric mixer, beat sugar, oil, coconut milk, salt and mocca essence until thick and creamy.
Add flour mixture, stir using spatula until well combine.
Form 2 logs, wrap with plastic.
Stored inside the fridge for 2 hours.
After 2 hours take out the logs. Slice the dough 0,5 cm thin. Place cookies on the baking tray. Topped with any kind of topping (almond, choco chip, etc).
Bake for 15 minutes.
Cool on wire rack. Placed the cookies inside an airtight cookie jars.
The result is a lot more crispy than butter cookies. But gosh it’s so sweet although I already decreased the sugar amount. Next time I should use only 3/4 cup.
In this post I would also like to say Happy Ramadhan for all moslem friends out there. May all of us could focus on performing our good deeds in this holy month, amiiin…