My first tip for new vegan bakers: these days, a good place to start learning is not by taking your favourite non-vegan recipes and substituting for the animal ingredients, but by picking out a good, recently-published vegan cookbook that provides well-tested, born-vegan recipes. Substitution is often successful and not necessarily difficult, but you’ll gain confidence by baking something that is delicious on its own merits, and not just by comparison with the non-vegan original it’s trying to be.
The power duo of vegan baking recipe books is Isa Chandra Moskowitz and Terry Hope Romero of The Post-Punk Kitchen. Their Vegan Cupcakes Take Over The World inspired much of Revel’s best work. Erin’s made me some great muffins from Vegan Brunch. I haven’t flicked through Cupcakes‘ sequel, Vegan Cookies Invade Your Cookie Jar, yet, but I trust that it’s just as good. Their much larger vegan food bible, Veganomicon, includes a few great cookie recipes.
We baked one of them recently; the cookies pictured above are the Chewy Oatmeal-Raisin Cookies from the Veganomicon. Their texture, spice and sweetness is all perfect, and the recipe is really simple. It makes a big batch, so we baked a couple of trays, and finished off the rest of the mixture in the most American way possible: straight from the freezer, as frozen cookie dough.