The Edgy Veg

Shallots Confit Recipe

The Edgy Veg — Mon, 18 Mar 2024 15:20:25 +0000

Best shallots confit recipe you’ll ever try! Confit shallots are a rich and flavorful condiment made by slowly cooking peeled shallots in oil until they become caramelized and tender. The low and slow cooking process allows the shallots to release their natural sugars, resulting in a sweet and savory delicacy with complex flavors.

Related Recipe: No Knead Bread

Shallots confit can be added to a wide range of dishes, from appetizers to main courses, making it a versatile and beloved culinary ingredient.

How To Make Shallots Confit

Confit means ‘to preserve’ in French and refers to cooking any type of food slowly, at a low temperature, for a long period of time. So to make shallots confit, you will be cooking shallots slowly in olive oil.

To begin making your shallots confit, peel shallots until you have 2 cups and 1/4 cup of peeled shallots. Most of the active work in this recipe is peeling the shallots. Next, add shallots to a small pot and cover them completely with olive oil.

Cook the shallots over medium-low heat at a gentle simmer until the shallots begin to become a little golden and totally soft, about 1 hour or so. If the oil begins to bubble and cook too quickly turn down the heat. Remove from heat and allow to cool completely.

Then, transfer the shallots and oil to a heat-safe jar and store in the fridge for up 1 month. Use shallots confit in onion bread or garlic bread, spread over toast or pizza, pour oil over soups as a garnish or use the oil to cook any savory dish.

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INGREDIENTS:

Shallots / Onions
Olive Oil

KITCHEN EQUIPMENT:

Measuring cups
Pot
Jar

Looking for vegan ingredients & kitchen equipment, check out my fave items on my Amazon store! Click here for US Amazon store & here for Canada Amazon store!

Shallots Confit

Best shallots confit recipe you’ll ever try! Confit shallots are a rich & flavorful condiment made by slowly cooking peeled shallots in oil.

Course Side Dish

Cuisine Vegan

Keyword confit, shallots

Prep Time 10

Cook Time 1

Total Time 1 10

Servings 20

Equipment

1 Measuring Cups
1 Pot small
1 Jar

Ingredients

2 1/4 cups shallots
olive oil as needed

Instructions

To begin making your shallot confit, peel shallots until you have 2 cups and 1/4 cup of peeled shallots. Most of the active work in this recipe is peeling the shallots.
Next, add shallots to a small pot and cover them completely with olive oil. Cook the shallots over medium-low heat at a gentle simmer until the shallots begin to become a little golden and totally soft, about 1 hour or so. If the oil begins to bubble and cook too quickly turn down the heat.
Remove from heat and allow to cool completely.
Transfer the shallots and oil to a heat-safe jar and store in the fridge for up 1 month. Use shallots confit in onion bread or garlic bread, spread over toast or pizza, pour oil over soups as a garnish or use the oil to cook any savory dish.

Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. We hope you enjoy this tasty vegan recipe!

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Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

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Vegan Chocolate Marshmallow Cookies Recipe

The Edgy Veg — Mon, 11 Mar 2024 12:58:18 +0000

Best vegan chocolate marshmallow cookie recipe you’ll ever try! These dairy-free marshmallow chocolate cookies can be made with mini vegan marshmallows, chocolate chips and cornflakes and are super easy to cook in under 20 mins in the oven (but need 1 hour for dough to form in the freezer)!

Related Recipe: Vegan Double Chocolate Chip Cookies

This vegan recipe makes the most delicious chewy and crispy chocolate marshmallow cookies which are perfect to share or eat solo!

How To Make: Vegan Chocolate Marshmallow Cookies

These 12-ingredient cookies are made with vegan chocolate chips, marshmallows, cornflakes, and simple baking ingredients like white sugar, brown sugar, vanilla, flour, baking powder, baking soda, salt, vegan butter and aquafaba (liquid from can of chickpeas).

To begin making your vegan chocolate marshmallow cookies, prepare two cookie sheets with parchment paper (not a silicone baking mat as they make the cookies spread too much).

In a bowl, use a mixer to cream together (at medium-high speed), vegan butter, white sugar and brown sugar for about 3 minutes. If you have a stand mixer, you can use the paddle attachment. Scrap down the sides and mix until smooth. Add vanilla and aquafaba (liquid from a can of chickpeas) into a bowl and beat for 8 minutes on high, scraping down the sides as necessary.

On a low speed, add the flour, baking powder, baking soda, and salt to the bowl. Mix until the dough comes together (about 1 minute). Add cornflakes and chopped / mini chocolate chips and mix on low until mixed, about 30-45 seconds. Gently stir in the marshmallows.

Using a large 2 3/4-ounce scoop, or a regular cookie scoop portion out the cookie dough onto the prepared cookie sheets, at least 4 inches apart* (see recipe notes). Press down the top of the balls to flatten them and cover them with plastic wrap.

For the best marshmallow chocolate cookies, freeze them for a minimum of 1 hour.

When ready, preheat oven to 350F and bake cookie dough for 18 minutes, rotating the cookie sheet halfway through. The vegan cookies will be ready when the edges are browned and golden in the center. Let the cookies cool completely on the cookie sheet before enjoying 15-20 delicious chocolate marshmallow cookies!

INGREDIENTS:

Vegan Chocolate chips (mini or chopped chocolate)
Vegan Mini Marshmallows
Vegan butter (or dairy-free butter)
White sugar
Brown sugar
Vanilla
Aquafaba (liquid in can of chickpeas)
Flour
Baking powder
Baking soda
Salt
Cornflakes

KITCHEN EQUIPMENT:

Looking for vegan ingredients & kitchen equipment, check out my fave items on my Amazon store! Click here for US Amazon store & here for Canada Amazon store!

Vegan Chocolate Marshmallow Cookies

Best vegan chocolate marshmallow cookie recipe you’ll ever try! These dairy-free marshmallow chocolate cookies can be made with mini vegan marshmallows, chocolate chips and cornflakes

Course Dessert

Cuisine Vegan

Keyword chocolate, cookies, Marshmallow

Prep Time 1 8

Cook Time 18

Total Time 1 26

Servings 20

Equipment

parchment paper
Baking Sheet
Mixer
Wire Cooling Rack
Cooking Bowl
Spatula
Cookie Scoop

Ingredients

1 cup vegan butter room temp
1 1/4 cup white sugar granulated
2/3 cup brown sugar firmly packed
3 tbsp aquafaba
1/2 tsp vanilla
1 1/2 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups Cornflakes
1 1/4 cup vegan chocolate chips mini or chopped chocolate
1 1/2 cup marshmallows mini

Instructions

To begin making your vegan chocolate marshmallow cookies, prepare two cookie sheets with parchment paper (not a silicone baking mat as they make the cookies spread too much).
In a bowl, use a mixer to cream together (at medium-high speed), vegan butter, white sugar and brown sugar for about 3 minutes. If you have a stand mixer, you can use the paddle attachment. Scrap down the sides and mix until smooth. Add vanilla and aquafaba (liquid from a can of chickpeas) into a bowl and beat for 8 minutes on high, scraping down the sides as necessary.
On a low speed, add the flour, baking powder, baking soda, and salt to the bowl. Mix until the dough comes together (about 1 minute). Add cornflakes and chopped / mini chocolate chips and mix on low until mixed, about 30-45 seconds. Gently stir in the marshmallows.
Using a large 2 3/4-ounce scoop, or a regular cookie scoop portion out the cookie dough onto the prepared cookie sheets, at least 4 inches apart* (see recipe notes). Press down the top of the balls to flatten them and cover them with plastic wrap.
For the best marshmallow chocolate cookies, freeze them for a minimum of 1 hour.
When ready, preheat oven to 350F and bake cookie dough for 18 minutes, rotating the cookie sheet halfway through. The vegan cookies will be ready when the edges are browned and golden in the center. Let the cookies cool completely on the cookie sheet before enjoying 15-20 delicious chocolate marshmallow cookies!

Notes

* NOTE: You can use a large 2¾-ounce scoop (or 1/3 cup) measure., which I did, but I also used a regular cookie scoop for smaller more manageable cookies. *

Do not bake the cookie dough from room temperature or they will spread out and you will have one giant cookie.

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Vegan Strawberry Chocolate Recipe

The Edgy Veg — Wed, 14 Feb 2024 11:42:25 +0000

Best vegan strawberry chocolate recipe you’ll ever try! This dairy-free chocolate with strawberries can be topped with dried strawberries as well as edible flowers and chopped pistachios (super tasty!) and is super easy to make in 15 mins while allowing it to cool in the fridge for 1-2 hours.

This vegan recipe makes vegan pink chocolate with strawberries which is perfect for parties and special occasions like Valentine’s day or when you’re craving strawberry chocolate!

Related Recipe: Vegan Hot Chocolate

How To Make: Vegan Strawberry Chocolate

This 7-ingredient vegan chocolate is made with strawberry powder, cocoa butter, vanilla extract, powdered sugar, cashew butter, soy milk powder and dried strawberry pieces. These are the ingredients to make the best vegan strawberry chocolate

To begin making your strawberry chocolate, line a small baking sheet with parchment paper, or use a chocolate mould. Melt the cacao butter in a double boiler or in a microwave for 30-second intervals until melted.

Next, transfer cacao butter to a blender, with vanilla, powdered sugar, cashew butter, salt and soy milk powder. Blend until well combined. Pour one-third of the mixture into a small bowl.

To the blender with the remaining mixture, add strawberry powder and blend until combined to make your chocolate taste like strawberry. Pour an even layer of the strawberry chocolate mixture into a baking sheet, then pour the white chocolate, in the small bowl, in random places across the strawberry chocolate. Using a chopstick or toothpick, swirl the chocolates together to create unique patterns.

Then, top your chocolate with freeze-dried strawberries and optional toppings like flower petals, pistachio and any other toppings you’d like. Allow the chocolate to set in the fridge for 1-2 hours. Break and/or chop the hardened chocolate into equal-sized pieces, or pop out of the chocolate moulds, if using. Store in an airtight container in the fridge or freezer to make it last longer. Enjoy your vegan strawberry chocolate!

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Ingredients For Strawberry Chocolate (Vegan):

Vegan Strawberry Chocolate

Course Dessert

Cuisine Vegan

Keyword bark, chocolate, dessert, pink, strawberry

Prep Time 15

Cook Time 1

Total Time 16

Servings 8

Equipment

Blender
Small Bowl
Microwave or double broiler

Ingredients

1 cup cocoa butter
1 tsp vanilla extract
1/2 cup powdered sugar
1/2 cup raw cashew butter
pinch salt
1/4 cup soy milk powder
1/2 cup strawberry powder freeze-dried
1/2 cup strawberries freeze-dried , a few broken into pieces
2 tbsp edible flowers
2 tbsp pistachios chopped

Instructions

To begin making your strawberry chocolate, line a small baking sheet with parchment paper, or use a chocolate mould.
Melt the cacao butter in a double boiler or in a microwave for 30-second intervals until melted.
Next, transfer cacao butter to a blender, with vanilla, powdered sugar, cashew butter, salt and soy milk powder. Blend until well combined.
Pour one-third of the mixture into a small bowl.
To the blender with the remaining mixture, add strawberry powder and blend until combined to make your chocolate taste like strawberry.
Pour an even layer of the strawberry chocolate mixture into a baking sheet, then pour the white chocolate, in the small bowl, in random places across the strawberry chocolate.
Using a chopstick or toothpick, swirl the chocolates together to create unique patterns.
Then, top your chocolate with freeze-dried strawberries and optional toppings like flower petals, pistachio and any other toppings you'd like.
Allow the chocolate to set in the fridge for 1-2 hours.
Break and/or chop the hardened chocolate into equal-sized pieces, or pop out of the chocolate moulds, if using.
Store in an airtight container in the fridge or freezer to make it last longer. Enjoy your vegan strawberry chocolate!

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Vegan Cheese Rolls Recipe

The Edgy Veg — Mon, 12 Feb 2024 14:56:19 +0000

Best vegan cheese rolls recipe you’ll ever try! These dairy-free cheese rolls can be stuffed with garlic and are super easy to cook in under 30 mins in the oven or air-fryer!

This vegan recipe makes the cheesiest stuffed garlic rolls which are perfect for dinners or party appitizers to share!

Related Recipe: Nacho Cheese Sauce (Vegan)

How To Make: Vegan Cheese Rolls

These 6-ingredient rolls are made with vegan cheese, garlic, pizza dough (store-bought or homemade), vegan butter, basil, and oregano. Super simple ingredients.

To begin making your vegan cheese rolls, whisk together vegan butter, garlic, basil and oregano to make your vegan garlic butter. Then knead your dough and form a smooth ball, divide the dough into balls. Flatten each ball, wrap it around a cube of vegan cheese and roll it back into a ball.

Brush the top of your rolls with your vegan garlic butter and bake them! Take out your vegan rolls every 5-7 minutes and brush them more with vegan garlic butter and put them back in for another 5-7 mins. Repeat brushing and baking until golden.

Enjoy your vegan cheese rolls and try dipping them in some marinara!

If you want more recipes, click here for my newest recipes.

Ingredients For Cheese Rolls (Vegan):

Vegan Cheese
Vegan Butter
Garlic
Basil
Oregano
Pizza dough (store-bought or homemade)

Vegan Cheese Rolls

Best vegan cheese rolls recipe you’ll ever try! These cheesy rolls are made with vegan cheese, garlic, and pizza dough! Super easy and simple to make!

Course Appetizer

Cuisine American

Keyword cheese, rolls, vegan

Prep Time 12

Cook Time 12

Total Time 24

Servings 4

Equipment

Airfryer or Oven
Tongs
Bowl
Brush

Ingredients

1 block vegan cheese of choice, cut into cubes
1/3 cup vegan butter melted
4 garlic cloves, grated
1/4 tsp basil
1/4 tsp oregano

Instructions

To begin making your vegan cheese rolls, whisk together vegan butter, garlic, basil and oregano to make your vegan garlic butter. Set aside
Preheat your air fryer to 400F or oven to 350F.
Flour a clean surface and roll our your dough. Then knead your dough and form a smooth ball, divide the dough into 30-gram balls.
Flatten each ball, wrap it around a cube of vegan cheese and roll it back into a ball.
Oil the bottom of the air fryer, or air fryer pan with cooking spray or oil, and arrange the dough balls about 1/4 inch apart. If using an oven, line a baking sheet with parchment or a silicone baking mat.
Brush the top of your cheese rolls with your vegan garlic butter and bake them!
Take out your vegan rolls after 5-7 minutes and brush them more with vegan garlic butter and put them back in for another 5 mins. Repeat brushing and baking until golden.
Once golden, brush the cheese balls with the remaining vegan garlic butter, top with coarse sea salt, and serve on a serving plate.
If you have marinara to dip your cheese balls, heat your marinara in a small pot or pan, then transfer to a small bowl.
Enjoy your vegan cheese rolls!

Notes

Serve with 1/3 cup of marinara for dipping

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Eggless Double Chocolate Chip Cookies

The Edgy Veg — Mon, 29 Jan 2024 15:22:53 +0000

This is truly the best eggless double chocolate chip cookies recipe you’ll ever try! This is an egg-free and dairy-free version of the iconic double chocolate chip cookie, making it also vegan!

This cookie recipe takes 20 mins to make and is perfect for those with a sweet tooth craving double chocolate chip cookies that are eggless!

Related Recipe: Vegan Pumpkin Spice Cookies

Double Chocolate Chip Cookies Cookies

EGGLESS | VEGAN

These Eggless Double Chocolate Chip Cookies are made with aquafaba (eggless substitue), dairy-free butter, sugar, flour, vanilla, semi-sweet chocolate chips and other simple and tasty baking ingredients!

These cookies are chocolatey, sweet and delicious! Baked to perfection, these eggless cookies are the best double chocolate chip cookies you’ll ever make.

These Double Chocolate Chip Cookies cookies are eggless, dairy-free, vegan, nut-free, and could potentially be made gluten-free with gluten-free flour.

INGREDIENTS FOR DOUBLE CHOCOLATE CHIP COOKIES (EGGLESS):

KITCHEN EQUIPMENT I USED:

Eggless Double Chocolate Chip Cookies

This is truly the best eggless double chocolate chip cookies recipe you'll ever try! This is an egg-free and dairy-free version of the iconic double chocolate chip cookie, making it also vegan!

Course Dessert

Cuisine Vegan

Keyword chocolate, chocolate chip, cookies, eggless, vegan cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings 4

Equipment

2 Cooking bowls
1 Wire Cooling Rack
1 Mixer
1 Oven
1 Measuring Spoons

Ingredients

1 tbsp aquafaba + 1½ tsp
2 tbsp dairy-free butter softened
1 tbsp granulated white sugar + 1½ tsp
1 tbsp brown sugar + 1½ tsp, packed
1/4 tsp vanilla extract
1/4 cup unbleached all-purpose flour
1 tbsp unsweetened cocoa powder
1/8 tsp baking soda
3 tbsp semi-sweet chocolate chips

Instructions

Preheat the oven to 350F, and line a cookie sheet with a silicone baking mat or parchment.
In a medium-size bowl, cream together vegan butter with both sugars.
Add the aquafaba and vanilla and combine well.
In a separate bowl, stir together flour, cocoa powder, and baking soda.
Add the dry ingredients into the wet and mix.
Fold in the chocolate chips.
Using an 2 tbsp ice cream scoop or a tablespoon scoop the dough and place them on the baking sheet, about 2 inches apart.
Bake for 8-10 mins, or until the center of the cookies are slightly undercooked but edges are set.
Allow cookies to cool on the baking sheet for 10 mins, then transfer to a wire cooling rack.

Hi! I’m Candice aka The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!

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Vegan Empire Cookies

The Edgy Veg — Mon, 29 Jan 2024 14:45:28 +0000

This is truly the best vegan empire cookies recipe you’ll ever try! This is a vegan version of the classic empire cookies, which are not vegan. I grew up making these cookies with my family and wanted to make a vegan recipe for empire cookies!

What are empire cookies? They are shortbread cookies sandwiched together with a layer of tart jam, topped in glossy icing and adorned with a glacé cherry, cranberry or currant.

Related Recipe: Vegan Pumpkin Spice Cookies

Empire Cookies

VEGAN | DAIRY-FREE

This vegan empire cookie recipe is made with vegan butter, sugar, flour, vanilla and other simple and tasty baking ingredients!

These cookies are sweet, soft and delicious! Baked to perfection, these vegan cookies are topped in icing with a glacé cherry or cranberry!

These empire cookies are vegan, nut-free, dairy-free and could potentially be made gluten-free with gluten-free flour.

INGREDIENTS FOR EMPIRE COOKIES (VEGAN):

Flour
Baking Powder
Salt
Vegan Butter / Dairy-Free Butter
White Sugar
Vanilla
Aquafaba or Soy Milk (Unsweetened)
Raspberry Jam
Confectioners Sugar
Soy Milk
Dried Cherry or Cranberries

KITCHEN EQUIPMENT I USED:

VEGAN EMPIRE COOKIES

This is truly the best vegan empire cookies recipe you'll ever try! This is a vegan version of the classic empire cookies, which are not vegan. I grew up making these cookies with my family and wanted to make a vegan recipe for empire cookies!

Course Dessert

Cuisine Vegan

Keyword christmas, cookies, dessert, holidays

Prep Time 15

Cook Time 10

Total Time 25

Servings 6

Equipment

1 Stand mixer
1 cookie cutter
1 Silicone baking mat
1 parchment paper
1 vented cookie sheet

Ingredients

Vegan Empire Cookie Base

2 cups all purpose flour
1 tsp baking powder
½ tsp salt if using unsalted vegan butter
1/2 cup vegan butter 1 stick
1/2 cup white sugar
1 tsp vanilla extract
1/4 cup unsweetened soy milk or aquafaba

Vegan Filling

1 cup raspberry jam roughly, as needed

Vegan Royal Icing

1 cup confectioner's sugar
1 tbsp soy milk
1/4 tsp almond extract optional
Dried cherry or cranberries

Instructions

In a large bowl whisk together flour, baking powder, and salt, set aside.
In another large bowl with a hand mixer, or the bowl of your stand mixer; cream the vegan butter until fluffy, about 3 mins.
Mix in white sugar, and beat until light and fluffy. Mix in vanilla extract and aquafaba (or soy milk).
Add the flour mixture one half at a time, and mix it until it's just combined.
Transfer the cookie dough onto plastic wrap, form into a ball and wrap. Place in the fridge for 30-60 minutes until easy to work with.
Line baking sheets with silicone baking mats or parchment paper and lightly flour your work surface (you wnat to use as little flour as possible).
Roll out the dough to 1/8-inch thickness. Then, using a cookie cutter, cut out dough and place on onto the prepared sheets. Repeat with dough scraps.
Bake at 350F for 10 minutes or until the cookies are set. They edges can have a SLIGHTLY very faint golden edge, but shouldnt be browned at all. Transfer to cookies to a wire cooling rack and allow to cool thoroughly.
When they are cooled completely, find a buddy for each cookie pair them up.
Spread one of the pairs with raspberry jam, and then gently place the second cookie on top.
In a small bowl, whisk together confectioners' sugar, soy milk, and almond extract if using to create a thin icing.
Frost tops of cookies, spreading out just to edge and top each with a small piece of dried cranberry.
enjoy immediately, store in an air-tight container at room temperature, or freeze for up to 3 months.

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Gingerbread Espresso Martini Recipe

The Edgy Veg — Fri, 19 Jan 2024 08:00:41 +0000

A Gingerbread Espresso Martini is a festive spin on an espresso martini using gingerbread liquor that tastes like the holidays in a glass!

And this recipe takes 2 mins to make and easy to make in batches to serve to guests or if you just want to try on at home.

How To Make: Gingerbread Espresso Martini

This gingerbread espresso martini is creamy, sweet and delicious from all the warming gingerbread spices!

You just need a cocktail shaker with ice and mix together vodka, gingerbread liquor, chilled espresso, and oat milk until the outside of shaker is frosty and the liquid develops a foam. Pour into your martini glasses and garnish with some coffee beans or topped with cinnamon or cocoa powder!

If you want to view or print the recipe card, just scroll down for the full list of ingredients & simple instructions on how to make this Espresso Martini Recipe.

I’ve shared my recipes for:

Ingredients For Espresso Martini (Gingerbread)

Vodka
Gingerbread Liquor
Espresso (chilled)
Oat milk
Optional: cinnamon, cocoa powder and/or coffee beans, for topping

Gingerbread Espresso Martini

A Gingerbread Espresso Martini is a festive spin on an espresso martini using gingerbread liquor! And this recipe takes 2 mins to make and easy to make!

Course Drinks

Cuisine American

Keyword christmas, cocktails, espresso, gingerbread, holidays, liquor, martini

Prep Time 2

Total Time 2

Servings 1

Equipment

1 cocktail shaker
1 cocktail measure
1 martini glass

Ingredients

1 oz vodka
1 1/2 oz Gingerbread Liquor I used bakesale brand
1 oz espresso chilled
1/2 oz oat milk
cocoa powder Optional: for serving and/or coffee beans

Instructions

In a chilled cocktail shaker with ice, add vodka, gingerbread liqueur, espresso, and oat milk and shake vigorously until the outside of shaker is frosty, and the liquid develops a foam, at least 15 seconds.
Strain into a coupe or martini glass, and garnish with a couple coffee beans, or cinnamon / cocoa powder.

___________

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Vegan Pain Au Chocolat Recipe

The Edgy Veg — Mon, 18 Dec 2023 12:02:53 +0000

Best vegan pain au chocolat recipe you’ll ever make! With 3 simple ingredients, you can make the tastiest vegan chocolate croissants, aka vegan pain au chocolat! If you have ever been to France or want a piece of fresh boulangerie pastries at home, this recipe will bring a little more sweetness to your home.

Related Recipe: Vegan Breakfast Pastries

This recipe makes about 8 pain au chocolate so if you want more vegan chocolate crosissants, increase the size by doubling up the recipe.

Tips:

You can replace the chocolate with any jam or chocolate of your choice.
You can replace maple syrup with any of your go-to sweeteners.
Pair this recipe with your fav coffee – you can thank me later.

Ingredients For Pain Au Chocolat (Vegan)

Puff Pastry / Phyllo Pastry Sheets (vegan-friendly)
Vegan Butter
Vegan ChocolateOptional but recommended ingredients:
Non-dairy milk
Maple Syrup

KITCHEN EQUIPMENT:

How To Make: Vegan Pain Au Chocolat

This Beyond Meatballs recipe is made with puff pastry or phyllo pastry sheets that are vegan-friendly (just look for any that don’t have dairy or eggs), vegan butter and vegan chocolate chips! It’s that simple! If you also have non-dairy milk and maple syrup at home, even better!

1. To begin making your vegan pain au chocolat, Preheat the oven to 375F, and grease or line a baking sheet with parchment or a silicone baking mat.

2. Roll out the puff pastry into a long rectangle, about 12 in x 8 in, and brush the entire surface with melted (but no longer hot) vegan butter. Slice the pastry along the short edge into 8 long strips.

3. Place a piece of vegan chocolate or some chocolate chips on one end of each strip and use that end to roll up the strips. Once rolled, place them into the prepared baking sheet.

4. In a small bowl, mix together the non-dairy milk and maple syrup, and brush the tops of each pastry. This is optional but recommended!

5. Bake the vegan chocolate croissants for about 20-25 mins, or until golden brown and then transfer the pain au chocolat to a wire cooling rack.

Voila! Easy vegan croissants!

Vegan Pain Au Chocolat

Best vegan pain au chocolat recipe you’ll ever make! With 3 ingredients, you can make the tastiest vegan chocolate croissants, aka vegan pain au chocolat!

Course Breakfast

Cuisine French, Vegan

Keyword chocolate, Croissants, pastry

Prep Time 3

Cook Time 20

Total Time 23

Servings 8

Equipment

1 Cutting Board
1 Knife
1 Sauce Bowl
1 Baking Sheet
1 Cooling Rack

Ingredients

1 sheet puff pastry vegan-friendly
1/4 cup vegan butter melted
1/2 cup vegan chocolate chips or pieces broken up
2 tbsp non-dairy milk optional
1 tbsp maple syrup optional

Instructions

To begin making your vegan pain au chocolat, Preheat the oven to 375F, and grease or line a baking sheet with parchment or a silicone baking mat.
Roll out the puff pastry into a long rectangle, about 12 in x 8 in, and brush the entire surface with melted (but no longer hot) vegan butter. Slice the pastry along the short edge into 8 long strips.
Place a piece of vegan chocolate or some chocolate chips on one end of each strip and use that end to roll up the strips. Once rolled, place them into the prepared baking sheet.
In a small bowl, mix together the non-dairy milk and maple syrup, and brush the tops of each pastry. This is optional but recommended!
Bake the vegan chocolate croissants for about 20-25 mins, or until golden brown and then transfer the pain au chocolat to a wire cooling rack.

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Made this recipe? Leave a ★★★★★ star rating & comment below letting me know what you think! It truly helps me & I really appreciate your support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

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Beyond Meat Meatballs Recipe

The Edgy Veg — Mon, 11 Dec 2023 11:25:50 +0000

Best beyond meat meatballs recipe you’ll ever try! Using 4 simple ingredients with beyond meat, you can make the tastiest beyond meatballs! You can also make a meatball glaze (highly recommend) using 3 ingredients as well!

Related Recipe: Vegan Meatball Subs

This recipe makes about 20 small beyond meat meatballs so if you want more, always increase the size by doubling up your recipe.

Ingredients For Beyond Meatballs

Beyond meat
Cornflakes
Mustard
Aquafaba (liquid from can of chickpeas)

For Beyond Meatball Glaze: Brown sugar, vinegar & mustard

How To Make: Beyond Meat Meatballs

This Beyond Meatballs recipe is made with beyond meat, crushed cornflakes, mustard, salt (optional), and aquafaba (liquid from a can of chickpeas).

To begin making your beyond meat meatballs, preheat the oven to 350F and grease 2-lipped baking sheets (15x10x1-in).

In a large bowl mix together; beyond meat ground beef, crushed cornflakes, mustard, salt if using, and aquafaba.

Next, shape the mixture into 1-in. meatballs, and place onto the prepared baking sheet.

To make the easy 3-ingredient meatball glaze, In a small pan over medium-high heat, stir together brown sugar, vinegar and mustard. Continue stirring until the sugar is dissolved, and remove from heat. Lightly pour some of the glaze over the meatballs, bake until browned and cooked through for 15-20 mins, flipping or stirring them halfway through. Use toothpick to check if inside of meatball is cooked.

Voila! Easy Beyond Meatballs!

If you want more recipes, click here for my newest recipes.

BEYOND MEAT MEATBALLS

Best beyond meat meatballs recipe you’ll ever try! Using 4 simple ingredients with beyond meat, you can make the tastiest beyond meatballs! This recipe also comes with a meatball glaze (highly recommend) using 3 ingredients to make it extra tasty!

Course Main Course

Cuisine Vegan

Keyword Beyond meat, meatballs

Prep Time 10

Cook Time 30

Servings 5

Equipment

1 Bowl
1 Baking Sheet
1 Tong
1 Toothpick
1 Pot for meatball glaze

Ingredients

1 lb beyond meat ground
1/2 cup cornflakes crushed
1 1/2 tsp mustard any type works
1/4 tsp salt or season to taste
2 tbsp aquafaba from canned chickpeas

Beyond Meatballs Glaze

1/4 cup brown sugar packed, or use coconut sugar
3 tbsp vinegar
1 1/2 tsp mustard

Instructions

To begin making your beyond meat meatballs, preheat the oven to 350F and grease 2-lipped baking sheets (15x10x1-in).
In a large bowl mix together; beyond meat ground beef, crushed cornflakes, mustard, salt if using, and aquafaba.
Next, shape the mixture into 1-in. meatballs, and place onto the prepared baking sheet.
To make the easy 3-ingredient meatball glaze, In a small pan over medium-high heat, stir together brown sugar, vinegar and mustard. Continue stirring until the sugar is dissolved, and remove from heat. Lightly pour some of the glaze over the meatballs, bake until browned and cooked through for 15-20 mins, flipping or stirring them halfway through. Use toothpick to check if inside of meatball is cooked.

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Biscoff Latte Recipe

The Edgy Veg — Sun, 26 Nov 2023 00:53:42 +0000

Best biscoff latte recipe you’ll ever try! This biscoff cookie latte is super easy to make in 5 mins and if you love Lotus’s biscoff spread or cookie butter like speculoos, you’ll love this tasty latte!

You can also use 1/2 cup of ice to make an iced biscoff latte!

Related Recipe: Pumpkin Spice Latte

How To Make: Biscoff Latte

This biscoff cookie butter latte recipe is made with biscoff spread (or speculoos biscoff cookie butter), maple syrup, cinnamon, espresso or coffee of choice, oat milk and coconut whipped topping (optional).

To begin making your biscoff latte, add to a blender: Biscoff spread or Speculoos cookie butter, sweetener of choice (maple syrup, brown sugar, etc), cinnamon, espresso/coffee, and oat milk. Blend on high until combined.

For an iced biscoff latte, add ice in a tall glass or mason jar and pour latte mixture over ice and enjoy with whipped topping if using.

For hot biscoff latte, add biscoff latte to mug and heat up to desired temperature. Enjoy with whipped topping if using.

Voila! Easy Biscoff Latte!

If you want more recipes, click here for my newest recipes.

INGREDIENTS FOR BISCOFF LATTE

Biscoff spread / Speculoos cookie butter (Lotus Brand)
Sweetener of choice: maple syrup, brown sugar, etc
Cinnamon
Espresso
Oat milk
Whipped Topping

BISCOFF LATTE

Best biscoff latte recipe! This biscoff cookie latte is easy to make in 5 mins & if you love Lotus biscoff cookie spread or Speculoos, you'll love this latte!

Course Drinks

Cuisine American

Keyword Biscoff, Coffee, Latte

Prep Time 5

Total Time 5

Servings 1

Equipment

1 Blender
1 Measuring Utensils
1 Glass or Mason Jar
Mixing Bowl

Ingredients

1 1/2 tbsp Biscoff spread from Lotus Brand, or Speculoos cookie butter
1 tbsp maple syrup or sweetener of choice brown sugar, coconut sugar, etc
1/4 tsp cinnamon ground
1-2 shots Espresso or coffee of choice, decaf, etc
3/4 cup oat milk
whipped topping optional
1/2 cup ice optional for iced biscoff latte

Instructions

To begin making your biscoff latte, add to a blender: Biscoff spread or Speculoos cookie butter, sweetener of choice (maple syrup, brown sugar, etc), cinnamon, espresso/coffee, and oat milk. Blend on high until combined.
For an iced biscoff latte, add ice in a tall glass or mason jar and pour latte mixture over ice and enjoy with whipped topping if using.
For hot biscoff latte, add biscoff latte to mug and heat up to desired temperature. Add whipped topping, optional.

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Vegan Pumpkin Spice Cookies

The Edgy Veg — Sat, 25 Nov 2023 13:58:28 +0000

Best vegan pumpkin spice cookies recipe you’ll ever try! These cookies are super easy to make in 20 mins and if you love pumpkin spice, you’ll love these vegan cookies!

This vegan cookie recipe is made with vegan ingredients like canned pumpkin, spices, flour, maple syrup and other simple and tasty baking ingredients!

Related Recipe: Vegan Pumpkin Spice Pancakes

How To Make: Pumpkin Spice Cookies (Vegan)

To begin making your pumpkin spice cookies vegan, preheat your oven to 350F, and line a cookie sheet with parchment or a silicone baking mat. Next, in a large bowl, or the bowl of your stand mixer, cream together the sugar and vegan butter using the paddle attachment, until light and fluffy.

Then, mix in aquafaba (liquid from canned chickpeas) and maple syrup until well incorporated. Add the canned pumpkin and mix until well combined.

In a separate large bowl sift together flour, baking powder, salt, cinnamon, allspice, nutmeg, and cloves, and mix well to get pumpkin spice flavors.

Now, add the flour mixture to the pumpkin mixture and mix well. Using a tablespoon, or a 1 tablespoon cookie scoop drop the cookie dough onto the prepared cookie sheet. Bake for 10 minutes, or until the pumpkin spice cookies are lightly golden around the edges.

Remove them from the oven and allow them to cool on the sheet for about 10 minutes before moving them onto wire cooling racks.

If you want to make the optional frosting while they cool down, in a large mixing bowl or bowl of your stand mixer, prepare the frosting by whipping the dairy-free cream cheese (vegan) with the paddle attachment until white and fluffy. Add the powdered sugar, and slowly begin to beat it until smooth, slowly upping the speed. Add the vanilla and beat until combined.

Next, slowly add the plant milk (like oat milk) until you get your desired consistency. Fold in the lemon zest and set your frosting aside. Once the vegan pumpkin spice cookies have cooled, spread the tops with the vegan frosting.

Voila! Vegan Pumpkin Spice Cookies!

If you want more vegan recipes, click here for my newest recipes.

INGREDIENTS FOR VEGAN PUMPKIN SPICE COOKIES

Vegan Pumpkin Spice Cookies

Best vegan pumpkin spice cookies recipe! These cookies are super easy to make in 20 mins and if you love pumpkin spice, you'll love these vegan cookies!

Course Dessert

Cuisine Vegan

Keyword cookies, Pumpkin Spice

Servings 12

Equipment

1 Mixing Bowl
1 Baking Sheet
1 Mixer or Stand Mixer
1 Spatula
1 Wire Cooling Rack
1 Measuring Spoons
1 Baking Pan

Ingredients

1 cup white sugar granulated
1 cup vegan butter softened, unsalted (preferred)
2 tbsp maple syrup
6 tbsp aquafaba
1 cup pumpkin puree canned, not pumpkin pie filling
1 1/2 tsp cinnamon ground
1/2 tsp all spice ground
1/4 tsp nutmeg grated
pinch cloves ground
2 1/2 cups flour unbleached all purpose
2 tsp baking powder
Pinch salt

Vegan Frosting (optional):

2 cups vegan cream cheese
1 cup powdered sugar
1/4 cup oat milk or your favourite non-dairy milk
1 tbsp vanilla extract
1 lemon zested

Instructions

To begin making your pumpkin spice cookies vegan, preheat your oven to 350F, and line a cookie sheet with parchment or a silicone baking mat.
Next, in a large bowl, or the bowl of your stand mixer, cream together the sugar and vegan butter using the paddle attachment, until light and fluffy.
Then, mix in aquafaba (liquid from canned chickpeas) and maple syrup until well incorporated.
Add the canned pumpkin and mix until well combined.
In a separate large bowl sift together flour, baking powder, salt, cinnamon, allspice, nutmeg, and cloves, and mix well to get pumpkin spice flavors.
Now, add the flour mixture to the pumpkin mixture and mix well. Using a tablespoon, or a 1 tablespoon cookie scoop drop the cookie dough onto the prepared cookie sheet.
Bake for 10 minutes, or until the pumpkin spice cookies are lightly golden around the edges.
Remove them from the oven and allow them to cool on the sheet for about 10 minutes before moving them onto wire cooling racks.
If you want to make the optional frosting while they cool down, in a large mixing bowl or bowl of your stand mixer, prepare the frosting by whipping the dairy-free cream cheese (vegan) with the paddle attachment until white and fluffy. Add the powdered sugar, and slowly begin to beat it until smooth, slowly upping the speed. Add the vanilla and beat until combined.
Next, slowly add the plant milk (like oat milk) until you get your desired consistency. Fold in the lemon zest and set your frosting aside. Once the vegan pumpkin spice cookies have cooled, spread the tops with the vegan frosting.

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Vegan Matzo Ball Soup Recipe

The Edgy Veg — Fri, 03 Nov 2023 03:26:53 +0000

This is truly the best vegan matzo ball soup recipe you’ll ever try! This is a vegan version of the iconic Matzo ball soup that is not vegan due to the eggs and/or animal fat used.

I wanted to make a matzo ball soup that was vegan and super easy to make!

Related Recipe: Vegan Passover Recipes

Vegan Matzo Ball Soup

This vegan matzo ball soup recipe is made using matzo balls, onion, carrots, celery, dill, and vegetable stock!

This vegan soup is comforting as well as delicious and features soft and fluffy matzo balls that are served in a flavorful, warm broth. You can make my vegan matzo balls recipe or make your own from a box or maybe your family’s recipe! You can then continue with the instructions on how to make vegan matzo ball soup!

This matzo ball soup is vegan, nut-free, dairy-free and could be made gluten-free with gluten-free matzo balls.

INGREDIENTS:

HOW TO MAKE MATZO BALL SOUP (VEGAN):

1. Start making your matzo ball soup by preparing your vegan matzo balls first. If you already have your matzo balls prepared, skip to the next step. If you want to make matzo balls from scratch, follow my vegan matzo ball recipe here.

2. Next, prepare your matzo ball vegan soup by heating oil in a large pot and sauting chopped onion, carrots, and celery until soft.

3. Then, add dill and mix with veggies for 30 seconds until aromatic.

4. Finally, add your vegetable broth of choice, and bring the soup to a boil. Once the soup is at a rolling boil, reduce the heat and simmer covered, for about 40 minutes.

5. In the meantime, form or create your vegan matzo balls and add them to the soup broth. Cook on a simmer for 25-30 minutes, until heated through.

6. After your vegan matzo balls are cooked, you can serve them with broth right away 3-4 per bowl of soup and enjoy your vegan matzo ball soup!

Tip: If you are serving the soup later, remove the balls from the soup to prevent sogginess, and store them in a Tupperware container. When you are ready to serve the soup flash boil the balls in broth and serve hot 3-4 balls per bowl.

VEGAN Matzo Ball Soup

This is truly the best vegan matzo ball soup recipe you'll ever try! This is a vegan version of the iconic Matzo ball soup that is not vegan due to the eggs and/or animal fat used.

This vegan matzo ball soup recipe is made using matzo balls, onion, carrots, celery, dill, and vegetable stock!

Course Main Course

Cuisine Vegan

Keyword Matzo ball, passover, Soup

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings 5

Equipment

1 Pot Large
1 Knife
1 Cutting Board
Measuring Spoons
Measuring Cup
1 Soup Ladle

Ingredients

Vegan matzo balls (click link in instructions below for easy recipe if you don't already have vegan matzo balls)
1 onion finely chopped
2 carrots chopped into half-circles
2 celery stalks chopped
1 tsp dill handful of chopped fresh dill or ½ tsp-1 tsp dried dill to taste
7 cups vegetable broth
2 Tbsp coconut oil or whatever oil you like to cook with
salt to taste
pepper to taste

Instructions

Start making your matzo ball soup by preparing your vegan matzo balls first. If you already have your matzo balls prepared, skip to the next step. If you want to make matzo balls from scratch, follow my vegan matzo ball recipe here.
Next, prepare your matzo ball vegan soup by heating oil in a large pot and sauting chopped onion, carrots, and celery until soft.
Then, add dill and mix with veggies for 30 seconds until aromatic.
Finally, add your vegetable broth of choice, and bring the soup to a boil. Once the soup is at a rolling boil, reduce the heat and simmer covered, for about 40 minutes.
In the meantime, form or create your vegan matzo balls and add them to the soup broth. Cook on a simmer for 25-30 minutes, until heated through.
After your vegan matzo balls are cooked, you can serve them with broth right away 3-4 per bowl of soup and enjoy your vegan matzo ball soup!

Notes

Hi! I’m Candice aka The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!

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Growing A Scoby: How To Grow A Scoby

The Edgy Veg — Wed, 01 Nov 2023 03:37:29 +0000

Looking for information on growing a scoby or want to learn how to grow a scoby? Well, you’ve come to the right place!

I’m going to share step-by-step on how to create a SCOBY from scratch right in the comfort of your kitchen so you can make kombucha at home.

Related Recipe: Orange Kombucha Recipe

How To Grow A Scoby

Scoby is an acronym for Symbiotic Culture Of Bacteria and Yeast, which is used to make Kombucha!

I will show you how to grow a scoby! It’s a jelly-like, pancake-shaped living thing is the secret behind making kombucha at home. But you can also buy or get one instead of growing your own scoby too!

Where to get a scoby? You can get one from a friend (many people give away scobies on Facebook marketplace or craigslist), buy one on amazon, or make one.

Full Recipe Down Below

INGREDIENTS FOR MAKING SCOBY:

Water
Tea Bags or Loose-leaf Tea
Sugar
Kombucha (Raw, unflavoured store-bought)

KITCHEN EQUIPMENT:

How To Grow A Scoby

Course Drinks

Cuisine American, Chinese, Japanese

Keyword fermentation, Kombucha, Scoby

Prep Time 7

Total Time 7

Servings 1 Litre

Equipment

1 Glass Jar 1 Litre
1 Cloth or Coffee Filter
1 Rubber Band or string

Ingredients

2 cups water
3 black tea bags or green tea bags or 1 tablesppon of loose-leaf tea
1/4 cup grandukated sugar
1 cup Kombucha raw and unflavoured (store-bought)

Instructions

Boil the 2 cups of water and steep the tea bags or loose tea for around 10 minutes. Stir in the sugar until it dissolves. Allow the tea to cool to room temperature.
In your glass jar, mix the cooled tea with the 1 cup of store-bought kombucha.
Place a cloth or coffee filter over the top of the jar and secure it with a rubber band or string.
Put the jar in a warm, dark area where it won't be disturbed for 1 to 4 weeks until you see a 1/2-inch thick SCOBY form on the surface of the liquid. Check every week to see how it's going.
With clean hands, remove the SCOBY from the liquid and start your first batch of kombucha.

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Vegan Chocolate Oatmeal Cookies Recipe

The Edgy Veg — Mon, 30 Oct 2023 11:15:02 +0000

This is truly the best vegan chocolate oatmeal cookies recipe you’ll ever try! These chocolate chip oatmeal cookies are super easy to make and combine the rich, chocolaty goodness with the hearty texture of oats.

This vegan cookie recipe is made with vegan chocolate (dark chocolate), rolled oats, sugar, flour and other simple and tasty baking ingredients!

Related Recipe: Grilled Oatmeal Chocolate Chip Cookies

Chocolate Oatmeal Cookies

VEGAN | DAIRY-FREE

This chocolate oatmeal cookies recipe is a vegan version of Anne Burrell’s recipe with some tweaks to make them salted.

These chocolate oatmeal cookies are chewy and chocolaty, combining oats and chocolate in one indulgent treat! Baked to perfection, these vegan cookies have a soft, fudgy center and slightly crisp edge making them a favourite for chocolate lovers who like a tasty cookie.

INGREDIENTS FOR CHOCOLATE OATMEAL COOKIES (VEGAN):

KITCHEN EQUIPMENT I USED:

Oven
Baking Sheet
Mixing Bowl (small)
Mixing Bowl (large)
Electric Hand Mixer
Spatula
Cooling Rack
Measuring Utensils

Vegan Chocolate Oatmeal Cookies

The best vegan chocolate oatmeal cookies recipe you'll ever try! These chocolate chip oatmeal cookies are super easy to make vegan!

Course Dessert

Cuisine Vegan

Keyword chocolate chip, cookies, oatmeal

Prep Time 11

Cook Time 12

Total Time 23

Servings 24

Equipment

1 Oven
1 Baking Sheet
1 Mixing Bowl (small)
1 Mixing bowl (large)
1 Electric Hand mixer
1 Spatula
1 Cooking Rack
1 Measuring Utensils

Ingredients

6 oz dark chocolate roughly chopped
1/2 cup rolled oats
1 cup unbleached all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup unsalted vegan butter room temp
1/2 cup brown sugar packed
1/4 cup granulated sugar
1/2 tsp vanilla extract
3 tbsp aquafaba liquid inside can of chickpeas
Coarse sea salt as needed (vanilla salt is also amazing for this)

Instructions

Preheat the oven to 350F, and grease a baking sheet.
In a small mixing bowl, combine the flour, baking powder, kosher salt, rolled oats, and cinnamon.
In a large mixing bowl, combine the vegan butter, brown sugar, and granulated sugar. Using an electric hand mixer, beat together the butter and sugars until light and fluffy, 2 to 3 minutes. Beat in the vanilla and aquafaba.
Using a rubber spatula, gradually add the flour mixture into the butter-sugar mixture. Mix until just combined. Fold in the chocolate.
Spoon tablespoon-size balls of dough onto the baking sheet, leaving about 2 inches between the dough balls. Bake the cookies for 12 to 13 minutes or until just beginning to color.
Remove the cookies from the oven and sprinkle each one with a few grains of course sea salt … it’s really important to do this while the cookies are hot so the salt sticks. Let the cookies cool for a couple minutes, then transfer to a cooling rack. Repeat with the remaining dough.

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Vegan Crumbl Cookies

The Edgy Veg — Sun, 22 Oct 2023 01:20:01 +0000

This is truly the best vegan crumbl cookies recipe you’ll ever try! This is a vegan version of the iconic chocolate chip crumbl cookies that are not vegan.

I wanted to make crumble cookies that were vegan and super easy to make in 20 mins.

Related Recipe: Grilled Oatmeal Chocolate Chip Cookies

Crumbl Cookies

VEGAN | DAIRY-FREE

This vegan crumblr cookie recipe is made with vegan chocolate chips, sugar, flour vanilla and other simple and tasty baking ingredients!

These cookies are buttery and delicious with a burst of chocolate chips! Baked to perfection, these vegan cookies feature a perfect balance of crispy edges and a soft, gooey center.

These crumbl cookies are vegan, nut-free, dairy-free and could potentially be made gluten-free with gluten-free flour.

INGREDIENTS FOR CRUMBL COOKIES (VEGAN):

KITCHEN EQUIPMENT I USED:

Vegan Crumbl Cookies

Best vegan crumbl cookies recipe you'll ever try! This is a vegan version of the iconic chocolate chip crumbl cookies that are not vegan.

Course Dessert

Cuisine American, Vegan

Keyword chocolate chip, cookies, crumbl, dessert, vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings 12

Equipment

1 Whisk
1 Stand mixer or Hand Mixer
1 Baking Sheet
1 Silicone baking mat
Measuring Spoons
Measuring Cups

Ingredients

1 1/2 cup vegan butter preferably salted vegan butter or dairy-free butter, room temp
1 1/4 cup brown sugar packed
1/2 cup granulated sugar I used organic cane sugar
6 tbsp aquafaba liquid from can of chickpeas
1 tbsp vanilla extract
3 1/2 cups flour unbleached all-purpose flour
1 tbsp corn starch
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 cups chocolate chips dark/semi-sweet

Instructions

In a medium bowl whisk together; flour, corn starch, baking powder, baking soda, and salt. Set aside.
In a stand mixer, or a hand mixer with a bowl, cream together the vegan-friendly butter until fluffy, about 1 minute.
Add brown and granulated sugars and cream together until smooth and fluffy, about 3-5 minutes, scraping down the sides of the bowl as needed.
Mix in 3 tbsp aquafaba and mix for 1 minute on medium speed. Repeat with remaining 3 tbsp of aquafaba, and vanilla.
On a slow speed, add the flour mixture to the butter mixture, 1 cup at a time. Mix just until combined and do not over mix.
Fold in the chocolate chips on a slow speed.
Using a 4.2 ounce scoop, or a 1/3 cup measuring cup, scoop out the cookie dough and place onto the prepared baking sheet 2-3 inches apart.
Using your fingers, cut the dough balls in half (use a pinching motion) and then place the part you removed on top of the bottom of the half. Place the sheets in the freezer for 30 mins.
Preheat your oven to 350F and line a baking sheet with parchment or a silicone baking mat.
Bake cookies for 10 mins, the cookies will be just barely golden at the edges.
Leave them on the baking sheet to cool for 10-15 minutes. Then transfer to a wire rack.

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