The other night my flatmate and I had a chocolate craving. So I made Nigella Lawson's Perfect Chocolate Cookies for us. And I ate mine with a giant glass of orange juice [don't ask- I love chocolate and orange together]. Recipe here. [Note: I modified this recipe to be vegan and it was amazing, I'm sure it's even better with real milk/butter.]
Those look delicious. What did you do to veganize them?
ReplyDeleteOh I should have been more specific, sorry Megan! Okay, I used an 85% dark cocoa bar that was dairy-free, dairy-free margarine instead of butter (if I were in the US I would have used Earth Balance), raw sugar not white, egg replacer not a real egg, and also dairy-free chocolate chips! :)
ReplyDeleteThanks! I probably could have figured it out, but unless it's in a cookbook, I am lost! I will definitely have to try making these in my new dairy/egg/meat free kitchen. Ha.
ReplyDeleteMegan- I'm happy to write you a vegan recipe for these and also convert the grams and such to non-metric measurements if that would help you :) Let me know :)
ReplyDeleteMegan makes a good point, since everything I eat is vegan-ized, I need to post the versions of the recipes I use. Unvegan, the link is in the post. For a vegan version use the following ingredients:
ReplyDeleteINGREDIENTS
1/2 cup dark chocolate, minimum 70% cocoa solids
2/3 cup flour
1 ounce cocoa, sieved
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 cup soft margarine (Earth Balance is good)
1/4 cup light brown sugar
1/4 raw sugar
1 teaspoon vanilla extract
1 egg replacer egg
1 cup dark chocolate chips (dairy free)
Serving Size : Makes 12