YisRoYal vegan cookie dough is the BOMB  »

It’s no secret—we vegans get kinda lazy sometimes. Plus it’s not always easy to just run to the market and pick up all the necessary ingredients when we’ve developed an insatiable craving for fresh-baked, straight-out-of-the-oven, warm and chewy cookies—am I right? Enter YisRoYal vegan cookie dough!
That’s right my gluttonous friends, pre-made and ready to bake cookie dough. Born from a family’s fruitless search for wholesome treats that fit their dietary principles, YisRoYal’s gourmet doughs are 100 percent vegan and free of soy, artificial sweeteners and coloring, bleached flours and hydrogenated oils. The name YisRoYal stems from the Hebrew name Yisra’el, meaning “to be upright with God,” and was chosen in accordance with the company promise to “respect all creation by using only organic, whole ingredients.” How neato is THAT? Though it boasts a two-month shelf life, I knew the dough wouldn’t last long in my household, baked or otherwise. All three tubs—one each of the three flavors, Chocolate Chip, Spicy Ginger and Oatmeal Raisin—lasted the first night without disturbance. Come night number two, however, the temptation was just too much and I cracked each tub open carefully. After two bites of each, I sealed them back up and tried to hide them from myself in the back of the shelf…but it was no use. Another bite here and there left me with about three-fourths of each flavor remaining and I knew I’d better get to baking these darn things.

Per the instructions, I pre-heated the oven to 375 degrees and spooned 12 cookies from the Chocolate Chip tub to the (lightly greased) cookie sheet. Easy peasy!

Twelve minutes later, PING! Cookies! Done!

Honestly, it was so easy I felt like I was cheating. I let the first batch cool and proceeded to bake three more batches and less than one hour later, I have more cookies than I know what to do with. That’s a lie, they’re already half gone. The cookies were totally delicious: sweet but not overly so, not grainy or crumbly like many other vegan cookies, just the right amount of chips/raisins—a total success. My only suggestion would be to keep the cooking time to 10 minutes on the nose. The instructions say 10 to 12 minutes; however, after 12 minutes, the bottoms of each batch were slightly burned. Once I got the hang of it—spacing, dollop size, baking time—they came out picture-perfect. Only they didn’t last long enough for the picture part. To quote my omnivorous boyfriend, “These are fucking GOOD, yo!” I can’t think of a better endorsement than that.

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