Product Review: Eat Pastry gluten-free cookie dough! »
Hey everybody! Because I am such a selfless person, I ate vegan cookie dough for you! And let me tell you, purely scientifically speaking, Eat Pastry’s gluten-free, chocolate chip cookie dough (when baked) is absolutely scrumptious! I know gluten-free baked goods can sometimes be a little funky, with lingering odd tastes, but the geniuses behind Eat Pastry have figured out a formula that stands up to the rich and buttery Tollhouse* cookies of my former omni life. I’m a huge fan of this product! I also fed the cookies to my friend Britney and my roommate Dan, both to positive reactions. Dan is trying to cut gluten from his diet, and had bought some non-vegan chocolate chip cookie dough to bake for himself. He expressed disdain for the omni dough he bought and when fed one the Eat Pastry cookie his immediate response was “WHERE CAN I GET THOSE?”
The only thing, and I notice this when I make gluten-free pastries from scratch myself, is that gluten-free dough in it’s raw form is not so tasty. Unbaked, garbanzo bean flour really stands out. In my mind though, this is a good thing! This means that when it comes to raw cookie dough, there are cookies to bake after I open the container (as opposed to half of the raw dough sitting in my stomach like a brick).
When I bought the container of batter to try out, I wanted to do something really special with it. What goes with chocolate chip cookies better than anything? ICE CREAM AND CHOCOLATE SAUCE!
The ingredients were gathered — it was time to have some fun.
I decided to make an ice cream sandwich, with Luna and Larry’s Cappuccino coconut ice cream and home-made ganache!
HOW TO MAKE AN AMAZING VEGAN ICE CREAM SANDWICH:
First I baked my cookies, and to be honest, I ran into a little trouble with the instructions on the Eat Pastry label. It read to heat the oven to 350 degrees and measure out teaspoons of dough onto a cookie sheet. I was unhappy with my first batch, as I thought the cookies were too thin, with the edges a very dark brown and raw centers. When I made my second batch, I measured out a tablespoon of dough and was much happier with the size and bake of my cookies. However in the future, I will probably only heat my oven up to 325 degrees, as the edges still got brown fast. A little bit of a disclaimer though: it is best to bake chocolate chip cookies when they are cold, because they tend to spread at room temperature. The label of Eat Pastry does say to bake them directly out of the fridge, and I had just taken my sweet time walking home from the grocery store, put the dough in the fridge for about 15 minutes, couldn’t wait any longer, and baked them.
The finished product!
I made my ganache by putting together a homemade double boiler and melting down 1 cup of semi-sweet chocolate chips with 5 Tbls coconut milk (any non-dairy milk would suffice). I brought my pot of water to a boil, put my metal bowl of chips and milk atop, turned the heat down to medium-low, and let the steam melt down my ganache.
To make my ice cream sandwich, I waited until my cookies were completely cool, put a couple spoonfuls of ice cream on the bottom cookie and then a placed another cookie on top. I immediately dipped the sandwich in ganache, sprinkled it with mini chocolate chips, took some pictures and stuck it in the freezer. Britney got to eat the final product, as I had eaten most of the cookies I baked that afternoon and couldn’t take anymore dessert food. She was ecstatic and now you know how I make and keep friends.
In conclusion: Ice cream sandwiches and garbanzo bean flours aside, I LOVED the gluten-free Eat Pastry chocolate chip cookie dough and will definitely be buying it again in the future!
*Easiest recipe to veganize. Sub Earth Balance and egg replacer—that’s it. Most semi-sweet chocolate chips are already vegan. I have used so many vegan chocolate chip cookie recipes that call for such odd and unnecessary ingredients and fortunately for me, those days are now over.
Oreo cookie owl cupcakes! The recipes on this site aren’t vegan but since Oreos totes are, I thought you guys might like these! We can easily veganize them I think. Well def the cupcake and frosting part. For the eyes and nose, how about vegan jelly beans!
Baking with Blue Balls Bakery: gluten-free, pumpkin spice, chocolate chip cookies! »
Well everyone, fall has officially descended upon us. To tell you the truth, I’m still in denial and I’m not ready to think about squash soups, Halloween OR pumpkin lattes (especially not pumpkin lattes). I’m not ready to lose the glow of my sun-kissed skin for the almost transparent color I get in winter! I WANT IT TO STOP!
Since I can’t stop the hands of time, denial it is. But wait, what’s this? A charming baking tutorial featuring gluten-free, pumpkin spice, chocolate chip cookies? Yep, and I love it! I’m sure it has nothing to do with the fact it was created by my internet bestie and future vegan bakery co-owner (we love cats and mimosas, the building blocks to any solid friendship), Amber!
Not only is Amber an extremely talented vegan baker and decorator, she’s super funny and charismatic too! Watching this video, I feel like I’m in the kitchen with her, at least until I’m unable to try one of those delectable looking cookies. But that’s okay, because thanks to her guidance, I can now make my own cookies! Oh my gosh, don’t even get me started on the one-liners! (“Speaking of wet ingredients”, holds up a beer to drink.)
Fingers crossed that with popular demand (you) Amber will start making baking videos on the reg. I heard a rumor (received a text) that a mimosa cupcake tutorial may be in the works… I hope it’s true!
You can follow Amber on Twitter and Instagram at MonkandMao, and be sure to subscribe to her Youtube channel “Blue Balls Bakery”.
[Can’t see the video? Watch it on Vegansaurus.com!]
Product Review: Isabella’s Cookie Company »
Isabella Cookies are damn fine and come in lots of vegan flavors and some are weird and all are wonderful.
They sent me both the V-Ging, a spicy ginger chewy cookie topped with sweet vanilla icing, and the V-RV, a red velvet cookie with vanilla icing. They were both extremely excellent — homemade tasting and chewy and flavorful and absolutely splendid. You could buy a bag of these and polish them off yourself or bring them to a vegan bakesale and pass them off as your own. Or fool any omnivore with their deliciousness if you were inclined to share.
In addition to being gifted those flavors for potential review, I also bought the V-Breakfast cookie — “soft maple cookie with crunchy waffles, mouth-watering chocolate chips and vegan bacon”. It’s freaking weird as hell and also tasty as hell. Plus, it’s just really cool that vegans get to have fun weirdo flavor cookies.
Green tea coconut cookies, how beautiful you are. And seasonally appropriate! Look at the matcha-green cookie coming through the white powdered sugar, like daffodil and crocus shoots growing through the last of the winter snow. I bet they’re tasty, too. Excellent work, Vegan Food Addict!
I told you ginger is the season’s best ingredient! As proof, feast your eyes on our pal Gena Hamshaw’s vegan gingerbread cookies. Simple to make, simpler to eat.
Vegan MoFo: Moroccan Sandcastle cookies! »
Here’s my entry for International Mofo: Moroccan sand cookies from Black and Blanco! These are actually made in NYC but they are totes a Moroccan thing. Though I don’t know if they are traditionally made with chocolate. But survey says: these rule! They aren’t that sweet at all and they are a bit salty but still chocolately so…they are perfect!
Guest Post: Fabe’s Vegan Cookies: Face-Sized Deliciousness! »
I’ve been vegan for the better part of a decade now, and one of the best things about being vegan in the days before plant-based cheeses took over the world (remember? Those were sad, sad times) was monster-sized Alternative Baking Company cookies. Available almost exclusively at health food stores, these cookies reinforced that going vegan didn’t have to mean forgoing baked goods the size of your face.
These days, in the American-sized vegan cookie arena, there are tons of amazing contenders. ABC, who first stole our large, ethical cookie-loving hearts, recently released a line of gluten-free cookies that taste pretty good, but now lots of other big vegan (and xgfx) cookie options include (but are not limited to!): Liz Lovely, The Inspired Cookie, Nana’s, Fabe’s, Sun Flower Baking Company, and, of course, Sarah Brown cookies made by Eat Me!
Fabe’s recently sent me some samples of their various vegan cookie varieties. The chocolate chip (containing gluten) and the macaroon (gluten-free) were pretty solid, but the gluten-free dark chocolate was so delicious! Sweetened with only non-GMO beet juice syrup and palm sweetener, these tasted fudgy yet were still cake-like, far superior to textures I’ve experienced in other gluten-free vegan “cookies,” which were more like chocolate-coated oily Passover buiscuits. Fabe’s aren’t quite as large as some of the other large vegan cookies on the market, but they’ve achieved one of the finest gluten-free vegan textures and mouthfeels I’ve experienced so far in my plant-based-cookie-tasting journey! Definitely worth a try if naturally sweetened gluten-free cookies are your thing.
Vegan Divas: New vegan bakery in NYC! »
If you recall, a few months ago I went to Vegan Divas dessert tasting and had a lovely time. Well guess what? They opened a bakery! Yes, the Upper East Side just got a vegan bakery. Yay richies! Get your vegan on.
They invited me to the opening, promising free desserts and champagne—do they understand me or what? Hint: they understand me. My absolute favorite thing was the baby chocolate cupcakes pictured above. Aren’t they darling (that’s Upper East Side talk!)? And very good. I actually would say their chocolate stuff is their best stuff. It’s always a nice, rich, semi-sweet chocolate that’s not too sugary. Love it. I also like the funny “sand cookies” that are pictured behind the cupcakes. They are funny and I’m not sure everyone would like them. I love them—they are a bit salty, that’s my favorite: salty+sweet.
These donuts are good as well. But all their donuts are baked, not fried, so we’re not talking Ronald’s. Good though. Of course I recommend the chocolate! It’s not surprising their donuts are the baked kind, the whole place is very health-conscious. For those calorie counters, you’ll be excited to find that all the items on the menu include the calorie count next to them—and everything is pretty low. All the ingredients are natural and everything is kosher too. So everybody can eat this stuff! And the prices aren’t bad in my opinion, especially considering the quality of the ingredients.
They don’t just have dessert, they will also be having quiche. I haven’t sampled it yet but I love quiche so I’m excited! And they have juices—see? Healthy stuff! I didn’t try the juice because I didn’t want it to interfere with my champagne intake, but I’m sure it’s good. If you like juice! And it came in cute little glasses. Baby glasses!
Oh the other thing I tried were the peanut butter chocolate chip cookies! They were party favors so I had them at home. I actually had two for breakfast this morning! Yeah, I’m all about health too. The cookies are nice and soft; I don’t like crunchy chocolate chip cookies so that’s perfect for me. They also had oatmeal raisin cookies but I’m allergic to cookies with raisins in them. Ok I’m not exactly allergic but still, raisins better stay away from my cookies.
All in all, a great bakery, especially for the health-conscious set. I’m glad we have another bakery in the city! For you non-NYCers, you can order lots of their products on their site. Bon Appétit! That’s more Upper East Side talk. I’m basically bilingual. Trilingual if you include Philadelphian.
Homemade vegan rainbow Oreos! »
Look at those beauties! From Short and Sweets blog. They’re just brimming with pride! If there’s one thing I like, it’s desserts that are proud of their homosexuality.
And please, nobody make the red dye is from beetles comment. There is plenty of red dye that is not made from bugs. Look it the hell up.