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Hi! I am Sarah from govegan.net, and today we’re going to make chocolate chip coconut cookies. But before we get started, I am just going to show you my cookbooks over here. This is my first cookbook. It’s How It All Vegan. It came out, oh ten years ago, next year. So happy birthday! My second cookbook is The Garden of Vegan.
How It All Vegan, I wrote -- we wrote -- I wrote with my friend Tanya. This book was sort of like a how to book for vegan, so it’s really a great book for newbies. There are a lot of grave conventional recipes in there because you know when you first go vegan you kind of feel like you’re missing out on stuff. So there is stuff in lazania and just lots in this one. In garden of vegan, this book is more of people who are more comfortable with their veganism and wanna do some experimenting with unusual ingredients like lets says lemongrass. So there’s some really fun and interesting recipes in this book. And it’s one of my favorites.
This is my third book La Dolce Vegan. This one I wrote because I am incredible busy. My own tattoo shop has several businesses. So I don’t have a lot of time to cook. So all the recipes in this book, almost all of them, you can make in 30 minutes or less. All the ingredients you can find at the corner store. So you know, I mean it’s great to make some amazing sauce, but I don’t want to run to the end of town to trying to real ingredient.
So all the ingredients in this book you can find at your grocery store. Almost all the recipes in here, they make smaller serving, so two large servings, or four small ones. These other two books, they’re -- I wrote them sort of more when we were lining, where there was like 15 people. So a lot of recipes in here are for like 10-12. So you kind of have to cut them down quite a bit.
Then my newest book is Vegan A Go Go. And it’s tiny tiny. It fits in your pocket. What it is is its accumulation of the first three books. So you have the best of recipes from those books plus 20 new recipes. And it’s small enough that you can take with you when you travel and you go see your family in Calmasiu and you want to show them that Vegan food is delicious.
Today we’re going to make the chocolate chip coconut cookies, which is a recipe that was done by my friend Boffi, who in down on Florida. And she actually gave me a lot of recipes for La Dolce Vegan. And they are all fantastic. So she actually sent me 50 recipes. And I was like girl, you need to write your own book but she is like, no, use my recipes. So I ended up testing them all, thinking that I would put in a few but pretty much every single recipe she sent me ended up in the book, because they are all really stellar. And this cookie recipe is one of my favorites. It’s really easy to make and it’ll flue any kind of or into thinking that they’re eating something delicious.
So before you start baking, the most important thing and I am going to keep saying it to you until you learn it people, most important thing you need for baking is a stand alone Alvin thermometer. Every Alvin comes with an internal thermometer but every Alvin I’ve ever used. These little detach, you can buy at any hardware store, and they usually got 10 bucks. What it does is it tells you what the temperature is inside the oven. It’s so important that you don’t put you baked in the oven until you are at 350 degrees or whatever temperature it is that your recipe says because this is chemistry and so you want everything to be perfect.
You want the oven to be the right temperature. So before you start baking, you want to to preheat your oven. The other thing that you need to know is this that once you’ve mixed all your joined ingredients together, as soon as you put liquid ingredients and everything starts to cook, the baking soda, the baking powder, the liquid, it al starts to do it’s thing. So if you wait half an hour for you Alvin to heat up, the cookies are going to be flat and hard as a rock. So you don’t want to mix everything together until you know your Alvin is the right temperature.
So you can a food processor if you want. But you can also do the lazy way, which is how I usually bake. So what I do is I start with my sort of my liquid ingredients or my software ingredient. So we have half a couple of Vegan margin. This is earth balance margin. I think it’s the only Vegan margin on the market. I am not too sure about that. So I want to fewer of that at here.
I think my favorite smell is the smell of margarine, vanilla and sugar. I should make a perfume. Then we have a little bit of vanilla extracts so that in there. I also like to through in egg replace. So the egg replacer we’re going to use today is ground flax seed. So we have two tablespoons of ground flaxseed with three tablespoons of water. You just want to mix that together. I mean it’s my finger. Then we add it into our margarine and vanilla. You just want to make sure that this is mixed up really nicely, nice and smooth. Again, you can a food processor if you want but why? That’s just one more thing to wash. I am lazy, alright. So that’s nicely mixed up.
So you can use them, you can use energy if you want, there’s all sorts of different you can use half a banana for an egg, you can use a little bit of tofu if you want. But my favorite thing for baking is the flax eggs; I just find that it works the best for me.
So normally what you do is you if you’re baking properly, you want to have your liquid ingredients in one bowl and your joined ingredients in another. We’re not going to do that today, we’re just going to be really careful. I’ll show you my little trick. So we have our liquid ingredients here. We’re going to throw in on flour, little bit of sugar, little bit of unsweetened coconut. What else, we got baking soda, baking powder, little bit of salt and chocolate chips. So as you can see all the powdery stuff is on the top. So what I do is I lightly mix all the stuff up here. Then I blended in with the liquid. It’s a little bit of a cheap but it works pretty good.
So we’re going to mix this all together. And you don’t want to mix it too much. If you mix everything too much, you’ll end up with hard cookies, we want them to be, nice and delicious. Actually you know what people lets just get dirty. I think this is the best way to tubenge your cookies together. If you’re in the kitchen, and you don’t get dirty, you’re not cooking right. Okay. So this nicely blended togher. This is fairly dry dough. What I like to do is, you know some doughs are different. You can a spoon to measure it out. But what I like to do is I just grab it and just roll it together, about a gulf ball size.
Then, I usually just make about 12. And then I throw them on the cookie sheet. And then we’ll throw them at the – in the oven at 3.50 for about 8-10 minus. So what I like to do is put the cookies on the cookie sheet. They don’t actually spread out that much so you can have quite a few arm one sheet, and then I just to press them down flat. We’re going to put them in the oven which is now 350 degrees for about 8-10 minutes I like to look at them on both eight minutes to just make sure that they’re ready to go. Are you ready? Yeah
So let’s take the cookies out of the oven. Oh my goodness. Here we are, beautiful, look at these, perfect cookies to eat, while you’re watching America’s next top well. Laughing because you don’t have any ring disorder, delicious.
I am Sarah from govegan.net and this is everydaydish. Thanks for joining.us. Oh and the recipes on the website. So check it out. Cheers.