I make my cookies which people want to buy all the time, but instead of flax seeds I use chia because I can't stand the taste of lax. Oh and my secret is dominican vanilla. Omg everyone loves it way better than with regular vanilla. You gotta try it.
@TheTeaNT it can be any brand but the ibaria one. If you can get real dominican vanilla at a store usually only Hispanic or maybe Amazon it eoykd be better. You can tell by how strong the scent is how good it will come out. But amazing sells it for way more than the 4 bucks for a big bottle I get. And get the dark one.
@@chriscmb Thanks for your tips! Iberia is actually imitation vanilla flavoring. Ingredients: water, sugar, caramel color, artificial flavor, citric acid, sodium benzoate. So, basically sugar water with artificial flavor, color, and preservatives - no vanilla bean. The reason it tastes awesome is the vanillin, the synthetic vanilla flavor. Real vanilla extract has over 300 aromatic compounds, which give it a rich, complex flavor - BUT! almost all of them are burned off at temps over 300 F. All except the most prominent one: vanillin. Imitation vanilla sticks around with high heat and stays potent in baked goods. For lower heat recipes like vegan custard, pudding, ice cream or eggnog, pure vanilla extract or even whole vanilla bean is best. Ethan Chlebowski did a fascinating video on vanilla types including taste tests with chocolate chip cookies (32 mins): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XksKgoBqHdI.html If you want a faster explanation, this one's only 5 minutes: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bxNLlLQ5ePQ.html
I used to have a “non-vegan” chocolate chip cookie that what my “go to”, after going vegan is been a challenge finding one that I like, so this video is pumping me up beyond words! All your recipes that I’ve done are absolutely delicious so I have a feeling your cookies are no different!! Thank you! 😊
Gochujang and cookies??? That’s a combination that I didn’t expect coming. I already had Gochujang at home and like sweet and spicy, I gonna need to try bake those some day 😊
I made these using oats I ground up in the blender (to make oat flour) and my oh my, they are so irresistible! I'm going to try these with craisins and pistachios next time 😋Thank you for a great recipe!
I've always had trouble with cookies, but these look easy and super tasty. Love how you showed how you can veganize something like that recipe with simple changes.
These look amazing Brian!! 🤤🥰NYT Cooking channel actually just did a video 3 weeks ago on the ultimate chocolate chip cookies (not vegan) based on a recipe by Jacques Torres. The host Vaughn chilled the dough 72 hours first and did a taste test to compare: chilling makes them so much better with a better texture. He said the difference btw 72 hrs vs. 24 hrs was "astounding", and unchilled was even more. I know waiting is a pain and many people don't have that kind of patience, but it might be worth a shot for some! Edit: I just remembered Food52 on RU-vid also did a video in 2019 on vegan salted chocolate chip cookies & said the same thing. They did extensive testing with chilling and even said "do not skip this step!"😂
I’ve tried vegan cookies like 4 times before I tried this recipe. I could never get it right for some reason or another and the cookies used to end up somewhere between ok and inedible. Then I used your base dough and made a few variations, Oreos and chocolate, trail mix, affrogato inspired, pickle, and a rose/tutti frutti cookie. They were all some of the best cookies I’ve had in my life!
Lol "vegan bong water" 🤣 😆 😂 I love you bro. Your content is GREAT! I just made your vegan swedish meatballs tonight for my 92 year old grandpa and I was missing 3 ingredients so I messed them up pretty good but surprisingly they still tasted good!
High altitude...isn't there a trick for that? Like a different temp or something? Hmm. Maybe you need to get used to the higher altitude? Like in a plane, apparently, you're up high enough that the food needs more sugar and salt (a lot more) for you to be able to taste it properly. I'm pretty sure, it takes a bit to get used to the air, if you're not used to higher altitudes, so it would make sense if this was a similar thing.
@smol-one I appreciate this! From what I've read, apparently it isn't just one singular trick LOL. That would be great! It seems to kind of depend on what you're baking/original recipe.
What chocolate bar did you use? Also, like always your videos are hilarious, and I'm 100 percent sure this recipe is amazing like everything else I've recreated of yours. Thanks for being so great!
Another amazing video! The butter trick with the wrapper in the beginning of the video was pretty neat. I've never had vegan marshmallows and I've been curious about them. Have you ever made a vegan cheesecake? I've only done it once. Its was a no bake using cashew cream/milk, but the texture was off.
I wonder if flax seed could be substituted with aquafaba as an egg replacer in this recipe. Or if it would even work with a store-bought egg replacer like JUST Egg.
Not for organic. But aside from that a lot of tap water is filtered with bone char. Produce is grown with manure. It’s about what’s possible and practical.
That vegan teacher:IM GONNA KILL WHOEVER LEARNS HOW TO COOK STUFF WITH ANIMAL PRODUCTS IN IT the burger dude: not on my watch * proceeds to make tutorials for vegan food *
QUESTIONS: -Can you brown vegan butter? That adds lots of flavour to dairy butter so if you can do it to vegan butter it'd be great -Can you use just egg on the cookie dough?
I wish you'd show all the products you use like the vegan butter. I tried one available to me locally and it just tasted like coconut cream, which in my opinion is disgusting because I hate coconut. All of the stick-style vegan butters were coconut based. But it made me wonder, why is that different from a margarine tub. Like is there any reason you couldn't use Earth Balance in a recipe like this?
I usually show most products and I think I showed the earth balance logo on the butter stick. I use sticks for baking because it’s easier to portion but you can use a tub too. 👍🏼
Oh man this is perfect. My partner and I got blitzed last night and made your bell beefer recipie, the creamy jalapeno sauce is incredible!, but we were wishingvwe had something sweet. Now we can make these too!
it's awesome to see you baking!! I suspected the videography in this would be stellar & it was! This gochujang cookie seems brilliant to veganize! 🌶🍪 Lord knows I wasn't gonna get over that NYT paywall, so I'm glad you included your version of the recipe on your blog -- which is looking tip-top shape too! Your blog/video style is really straightforward, crisp, & appealing! You rock!
