Transcripts
1. WELCOME!: Welcome to this baking tutorial for gluten free vegan Cookies. In this tutorial, I
will talk you through step by step how to make gluten free vegan cookies and also some different flavor
combinations that you can do. And we're also focusing a
little bit on how to make the cookies not taste like typical vegan
gluten free cookies. Sometimes, when you eat a vegan cookie or a
gluten free cookie, you can really taste
that it's these things. But my focus is on making it taste as delicious as possible. It's so good. We're going to make gluten free vegan chocolate
chip cookies. Let's go.
2. STEP 1: Egg Replacement: So the first thing we need to make is our vegan
egg replacement. For a vegan egg replacement, you can use a variety
of different seeds. The most popular seeds to use
are flax seed and ear seed. You can also use
sunflower seeds, but my personal
favorite is flax seed. And actually, I use
golden flax seed because when you're making a
cookie that is light colour, like a chocolate chip cookie, it's more difficult to see the golden flax
seed in the dough. But if you use regular
brown flax seed, the little pieces of brown
flax seed can be seen. You're making a chocolate, like a double chocolate cookie, the brown flax seed will disappear into the
color of the dough, so you can choose down to
your personal preference. If you don't mind
seeing little pieces of brown flax seed in your
light colored dough, then by all means, use it. I just personally prefer the
golden flax seed because then you can barely
tell it's vegan. You can't see the
seeds or anything. So make sure that you blend your seeds as well as you can. If you're using chea seeds, the reason I don't use ear seeds is because when
you blend the cheer seeds, there's, like,
it's very obvious. There's little black pieces. It almost looks like
pepper or poppia seeds. For me, it's just too obvious, but they work just as well. So whatever you feel
like using, you can use. Okay, let's mix the egg. So we need half a
tablespoon of flax seed, one eighth a teaspoon of salt. So the salt balances out
the sweetness of the sugar, and it makes the
cookie more moorish. Then we'll do half a
teaspoon of vanilla. And now let's do 1.5
tablespoons of water. And give this a mix. So now we'll let this sit for a few minutes whilst
we mix the butter. But every minute or so, I'll give it a little stir just to help it continue to absorb.
3. STEP 2: Butter & Sugar: Okay, now we're going to mix
the butter and the sugar. So I use a vegan margarine. Some people prefer to use oil, but I prefer to use margarine because it gives softer texture, and oil tends to spread too much and give a
thinner crispier texture. So I use margarine. And the flavor of
your margarine is important as well,
because for example, I've used many different
margarines trying to find the best one because some have more of a fake flavor. But this one that I use is a really creamy, beautiful flavor. You can often taste
the flavor of the oil. If it's coconut oil, Your cookies might
taste like coconut, which is fine if
you like coconut, but my aim is to make a cookie that you
can't tell it's vegan. Okay, so I'm using a
variety of sugars. I've got white sugar, brown sugar, and golden syrup. The reason why I use
a variety is texture. So if I only used white sugar, the flavor it would be
quite sweet and chewy. But when I add brown sugar, it adds more of a depth, a richness to the
sweetness, which I love. And also golden syrup. Adds the extra chew. Sugar is the most
important thing when it comes to the
texture of your cookies. It doesn't just add sweetness. If you add a lot of sugar,
it will be very chewy, whereas if you add less sugar, it will be more crumbly and dry. So yes, let's mix. So now the butter and the
sugar have been mixed. So part of the reason
why we mix it so well is to dissolve the sugar, but also to incorporate air, which helps the cookie
have a better texture. Now, let's add the egg. So the egg has been
sitting for a few minutes, and the flax has absorbed
some of the water, and it's more glupy
which is perfect. Now, let's mix again. So now everything
is mixed together, let's move on to the next part.
4. STEP 3: Gluten-Free Flour: So now let's make our
gluten free flour. So you can, of course, use a gluten free flour that's
pre mixed from the store. They'll usually have a blend of a few different
flowers in there, but I like to make my own. So what I have is a
mix of cassava flour, oat flour, potato starch,
and tapioca starch. Some people are
sensitive to oat flour. I'm using a gluten
free oat flour, but some people
sensitive to oats, as well as Wheat and gluten. So if you don't want
to use oat flour, you can substitute this
for another alternative. I like the blend that I've
created because it doesn't have the typical
gluten free flavor. Actually, it's a very mild, easy to love flavor. And lots of people who
try these cookies are surprised that it's even gluten
free and vegan, as well. So that's what I was going for when I developed this blend. So as well as our flowers, we also have baking
soda and baking powder. And each of these ingredients
has a different use. For example, baking
powder is good for cakes, like it helps it rise and
have a fluffier texture. And baking soda helps it spread and have
a chewier texture. So for cookies, it's good
to use a combination of both because it makes
the best texture cookie. And I also have the
magic ingredient for gluten free baking, which is xanthum gum. And xanthum gum basically helps everything combine and
become chewy and delicious. So this is a very
essential ingredient. Okay, so let's add our flour
to the butter and sugar mix. So I'm using 75
grams of oat flour, 75 grams of cassava root flour, 20 grams of potato starch, and 20 grams of tapioca starch. Now we just need an eighth
of a teaspoon of baking soda and half a teaspoon
of baking powder. And half a teaspoon
of xanthum gum. Okay, let's mix it. Okay, so we've mixed the dough, and now we're going to
add chocolate chips. This is 150 grams
of chocolate chips. Some people say that it's
too many chocolate chips. I say, Why live a boring life? So let's mix these in. The more the better, you know? Okay, so we've got chocolate
chip cookie dough here. As an alternative to
chocolate chip cookies, you could also make macadamia
cookies or raisin cookies. I know some people have
an aversion to raisins. I'm a raisin fan, but
you could substitute the chocolate chips for chopped nuts or dried fruit or anything of your choice.
You could mix it up. You could do half chocolate
chips, half almonds. You could do half
raisins, half peanuts. Make it fun. Whatever
flavor you like.
5. PROJECT!: Okay, for your project, I would like you to make the cookie dough
with your own flare, so you can choose different ingredients to mix
in besides chocolate chips, maybe fruit or nuts or a combination of a couple
of different flavors. Like we were mentioning before, maybe you want to do
raisins and peanuts or chocolate chips and macadamia,
something fun like this. And also you can choose maybe not just the
plain cookie dough. You could do the
chocolate cookie dough. So chocolate cookie dough
with raisins and almonds or plain cookie dough with
white chocolate and cranberry. So yes, make it fun, make it your own
and get creative. I want to talk briefly about
cocoa powder because you can also add cocoa powder to this recipe and then make a
double chocolate chip cookie. Or for your project,
you may want to do a double chocolate dough with and instead of
chocolate chips, you might want to
add fruit and nut. I'd love for you to be as
creative as possible about the different combinations of doughs and flavor
combinations, et cetera. So let's talk about
cocoa powders. The most common cocoa powder is just this regular
brown cocoa powder, which is most commonly
used in baking. But we also have
black cocoa powder. The difference is actually, they've both been
alkalised for baking, but the black cocoa powder
has been alkalized more. And even though it looks darker, it's actually a more
sweet cocoa flavor. So if you use only
black cocoa powder, it tastes kind of like Oreo. If you use only
brown cocoa powder, it's just a regular
chocolate flavor. And you can combine them both, which actually
makes a very rich, very dark chocolate
kind of flavor. My personal favorite is black cocoa powder because
I love that orreo taste. So yeah, you can
add cocoa powder to your cookie dough to
make chocolate dough or, like, even dark
chocolate t dough. You can experiment to see
what ratios you like. Maybe you prefer
one or the other, or a mix of both. One thing you can do is mix the plain dough and the chocolate dough and
make a marble effect. So for your project, you
might want to do this. I've got a bit of chocolate
cookie dough here. This is actually the
black cocoa powder, which is my favorite one and
some plain cookie dough. And if you squish them
together, break it. Put them together again
and then make your ball. You can actually keep breaking
it as many times as you want to make the marbled effect. And eventually, yes, you will have a beautiful marbled cookie. Ah, there's a chocolate chip. Save the chocolate chip. Okay.
6. STEP 4: Shaping, Chilling, & Baking: Okay, let's make the
cookie dough balls. So the size is really up to you. It will affect the baking time. So if it's smaller, you bake it for less time. If it's larger, you
bake it for more time. So I've made it's sort of like a ball
that's been squished. If you do a round ball, the spread is not as even, it's not as beautiful. So I like to squish
my ball a little bit, but still have some thickness. So try to make all of your
cookies a similar size. This will help the
bake be more even. Now we have to chill
our cookie dough in the fridge for at least
30 minutes before baking. The reason why we need to
chill it is not only does it allow the flavors to
enhance as they sit there, but the baking soda then has
more of a chance to react. And then when we bake it, it's a better flavor, better rise spread texture. So we're going to
cover this with cling film and then put
it in the fridge. You can also put it in the freezer if you're short on time. But yet, chill it for at
least 30 minutes. Okay. Okay. Just so they don't dry out, let's put it in the fridge. Okay, now let's bake. So this oven is very small, so we can only bake
four at a time. If you have a large oven, you may be able to bake more. The important thing to note is the distance
between each cookie. If they're too close, when the cookie spreads, when it bakes, it will
blend into a big cookie. So they need enough space between them so they can spread. And you also don't want the cookie too close
to the edge of the tray because the edge of the oven is hotter
so they might burn. Okay, so let's put
it in the oven. After you've taken the
cookies out of the oven, you've got to immediately
use something like this, either a cookie cutter
or a wide glass to go over the cookies and shape them because
sometimes when they spread, they're a little bit lopsided. So if you have a cookie cutter that's slightly
larger than your cookie, you can use this to make
it a perfect facle. Like this. Now, let's leave these on the tray for five
to 10 minutes to cool down. Then we'll move them to the
rack to cool even more. Oh. Looks delicious. Oh, my God. It's so good. You can't
tell that's vegan. You can't tell it's
gluten free. It's chewy. It's the perfect
balance of sweet. Oh, my gosh. So good. Okay, now let's
talk about storage. These cookies actually last
really well in the fridge. They become chewier, and even in the freezer,
you can leave them. If you put them in a sealed
container in the fridge, they'll be good for a few weeks. If you put them in the freezer, they'll be good for a few
months. They last really well. And actually, I prefer when they're straight from
the fridge because they're even chewer and it's just
such a good flavor as well. But also, everyone
loves a warm cookie. So maybe you want to eat
them straight out the oven.
7. RECAP!: So we're now at the
end of our course. We've learned how to make
gluten free vegan cookies. And I hope you had fun
with your project. I can't wait to
see what you made. So just to recap, we've learned how to make
a vegan egg replacement. We mixed the butter
and the sugar. We made our gluten free flour. We learned about different
types of cocoa powder. We chilled our cookies, and then we baked them. Thank you so much
for joining me, and I hope you had fun, and I can't wait to see what you
make for your project. So please upload a
photo so I can see and enjoy baking. Oh. Looks delicious. It's so good.
Lucy, Dessert Enthusiast!
