Almond, Pistachio and White Chocolate Cookies

 Photograph by  @WhatAyeCee

Photograph by @WhatAyeCee

I'm not a baker, but I have to say these cookies are delicious, easy to make and people won't believe they're vegan! This is the first time I've ever made cookies and I was inspired after seeing a packet of 'All butter almond and pistachio cookies' from M&S on the kitchen table at work one day. They were clearly not vegan but they sounded delicious. That weekend I set off to make a vegan version and I took this first batch to work. They went down a storm!

I was adamant that I could vastly improve on my original recipe by adding white chocolate chips but I couldn't find a dairy-free version in our regular supermarkets. Instead I melted a dairy-free white chocolate bar, dipped the cookies into the melted white chocolate and left them to set overnight. Needless to say I had cookies for breakfast the next day and took the rest to work for my colleagues to review. Again, people loved them so I know you'll love them too! I know that sounds really big-headed, but as I said before I don't class myself as a 'baker' so to get such positive feedback (especially from non-vegans) was heart warming and did make my day. I usually feel nervous about posting my recipes on here as it's only Mr B and I that eat them, so to get feedback from others was definitely welcomed!

Unfortunately this isn't a gluten-free recipe, but if anyone manages to make them gluten free then let me know as I'm more than happy to share your recipe on here :) 

 Cookies with white chocolate drops - Photograph by  @WhatAyeCee

Cookies with white chocolate drops - Photograph by @WhatAyeCee

Serves: 14-18 cookies depending on their size

Ingredients:

  • 125g Vegan Butter (I always use Vitalite)
  • 225g Light Brown Soft Sugar
  • 225g Self Raising Flour
  • 1 Egg (I use the Orgran Egg Replacer which you can find in Tesco. For 1 whole egg you use: 2 tsp mixed with 2Tbsp water)
  • 1 tsp Almond Extract
  • 1/2 tsp Salt
  • 150g of Nuts (A mixture of whole Almonds and shelled Pistachios)

Optional toppings: Dairy-free white chocolate! Either chocolate bars(x2 dairy-free bars for melting), chocolate chips or chocolate buttons. Alternatively you could use dark chocolate if you wanted. 

Method:

1. Preheat your oven. Mine isn't a fan oven so I heat mine at 180. If you only have a fan oven, i imagine this temperature is fine, it just means your cookies will bake quickly (possibly between 8-10mins) but you might have to play this by ear. 

2. Make your 'egg' mixture by mixing 2 tsp of egg replacer power with 2Tbsp of water in a bowl. My tip for making this is to use a whisk to combine the mixture. Using a spoon or fork means there will be lumps that doesn't mix properly. So in my opinion a whisk is definitely better, don't worry if it looks frothy. Just whisk it and leave it to stand whilst you cream your butter and sugar. 

3. Cream your butter and sugar by blitzing this together to form a sandy mixture. I use my food processor for this as it blitzes it quickly. 

4. Sift the flour into the food processor, add the egg replacer mixture, almond extract, salt and blitz until the mixture is combined and begins to form a dough. It might come away from the sides of the food processor and that's okay. If the mixture seems a little wet, then just sift in a bit more flour until it begins to combine. 

5. Add your nuts to the dough and blitz again. I love having chunky pieces of nuts in my cookies so I only blitz the food processor until the nuts are combined with the dough. If you blitz for longer that's okay too - you'll get smaller pieces of nuts and that's equally as tasty. 

 Cookies dipped in white chocolate - Photograph by  @WhatAyeCee

Cookies dipped in white chocolate - Photograph by @WhatAyeCee

6. Take small chunks of the dough and roll into balls. The size of these dough balls will depend on how big you would like your cookies to be. I generally find that a plum-sized dough ball gives a decent sized cookie. Feel free to play around at this stage! 

7. Line a flat baking tray with some baking paper. I tend to cook six dough balls on one tray (x2 rows of three) making sure they're evenly spaced with enough room to spread out and bake. Pop the dough balls on the tray and pat them down to flatten them slightly. If you're using chocolate chips, you can press these into the dough mixture here. 

8. I bake them in my non-fan oven for 13 minutes. When you take them out if you poke them they will be soft but don't worry as they will harden as they cool and will be chewy in the middle. You could take them out earlier than 13 minutes and you're cookies are likely to be chewier but slightly pale. Again it's a learning process based on your own oven and size of the dough ball. Once your cookies have cooled down and you find that they are too soft and under baked, you can always pop them back in the oven for a minute or two. 

9. Once your cookies are out of the oven, take the baking paper and leave that on the side for your cookies to cool. Take another sheet of baking paper, add the dough balls and repeat as before. Once your cookies have cooled use the fish slice utensil to prize them away from the baking paper. 

10. Once your cookies have cooled, melt your chocolate. Break the chocolate into chunks and you can either melt this in a bowl in the microwave, or you can melt this by placing a large bowl over a sauce pan of simmering hot water (Good video here from the BBC Good Food Team) but be careful not to burn the chocolate. 

11. Decorate your cookies with the melted chocolate! You can either dip half the cookie in the chocolate or use a fork or piping bag to make some pretty designs (dots, squiggles or lines). Then pop them on some baking paper and leave to set in the fridge. 

12. Devour the cookies! If you feel like it share them with your family, friends and work colleagues :) 

I reckon that once cooked, they will last 2-3 days before going stale - however mine haven't lasted that long so I couldn't tell you. Just remember to keep them in a sealed tub to keep them as fresh as possible (or a fridge if it's warm as they chocolate will start to melt). I really hope you enjoy this recipe as much as we all have. I'm really excited to see your designs and whether you mix the recipe up by using different nuts or dark chocolate. 

I'd love to hear your feedback too so please feel free to leave a comment below and don't forget to tag me on Instagram so I can see your cookie creations :) 

Lots of love,

Definitely Vegan

x

 

 The first batch - Photograph by  @WhatAyeCee

The first batch - Photograph by @WhatAyeCee